Denmark: Pebernodder

Known as Pebernødder in Denmark, peppernut cookies are found in all of the Nordic countries as well as Germany and the US. They are called "pfeffernüesse" in the United States, "pfeffernüssen" in Germany, "pepperkaker" in Norway, "pepparnotter" in Sweden, "peppernoten" in Holland and even "piparkukas" in Latvia. In South Germany, they are known as "Eiweißgebäck". They are also known as "Pimpernüsse" in some places.

These tiny ball-shaped cookies are full of spices and the ingredient for which they're named--pepper. Traditionally served at Christmastime, the Danish twist includes the use of white pepper rather than black and mace instead of nutmeg.
Contrary to popular belief, traditional peppernuts DO NOT contain anise oil or anise seeds. There are a myriad amount of recipes containing everything from honey to corn syrup, molasses, or anise, but they are not authentically Pebernodder.

The pfeffernuesse that you see in the United States are often made with baking soda and even baking powder. They’re also made into 3/4” balls before baking so that they’re a larger, fluffier cookie. When they cool off a little, they’re coated with powdered sugar -- delicious, but not authentic.

Pebernødder (peppernuts)

1 cup butter, softened
1 cup white sugar
2 eggs
1 teaspoon ground cardamom
1 teaspoon ground cinnamon
1/2 teaspoon ground mace or nutmeg
1/4 teaspoon ground cloves

1/8 teaspoon white pepper
1 teaspoon salt
2 3/4 cups all-purpose flour, or as needed

Preheat oven to 350 degrees. Lightly grease two to three baking sheets.

Beat the butter and sugar together in a mixing bowl until light and fluffy. Mix in the eggs, one at a time, beating well after each. Stir in the cardamom, cinnamon, mace or nutmeg, cloves, pepper, and salt until well blended.

Mix in the flour, one cup at a time, until the dough gathers together. With floured hands, pinch off small, 1/2 teaspoon amounts of dough, roll into tiny balls, and place on prepared baking sheets. Alternately, you can roll the dough into 3/8" ropes and use a knife or scissors to cut them into small pieces.

Bake in preheated oven until bottom of cookies are light tan, 10 to 12 minutes.

Cool 15 minutes on baking sheets. Store in an airtight container.

Cyprus: Daktyla

If civilization truly starts on the table, then Cyprus is among the most civilized countries of the Mediterranean. The Cypriots instinctively know what is important to good living so eating and drinking well are always high on their agenda. Although international cuisine is widely available in Cyprus, the tavernas and best restaurants delight in serving classic Cypriot dishes that have been enjoyed over the centuries.
Like everything in Cyprus, religion is split. The northerners are mostly Muslim and the southerners are Greek Orthodox. This religious split brings about cultural differences and food, too, reflects the divide. In the north you will find more Turkish cooking, while in the south the food will be of Greek origin. However, wherever you are in Cyprus, you will come across some duplicate south eastern Mediterranean dishes, such as Kleftiko (baked lamb) and mezes (dip appetizers).

As with most typical Mediterranean food, recipes are based on locally grown produce, namely root vegetables, citrus fruits, fresh fish, vine leaves, cheese, olives, aromatic spices and fresh herbs such as coriander.

Sweets and desserts have always been an important and distinctive part of the Cipriots' menu. A favorite in South Cyprus is Daktyla, lady fingers filled with ground almonds and cinnamon sugar, a traditional sweet served during Sykoses (a ten day carnival preceding Lent) and Pellomaskes, holiday of the Mad Masks (similar to our Halloween).

Don't confuse these delectable sweets with the Greek Griechisches Fingerbrot, also known as Daktyla or "Greek Finger Bread", small loaves of bread topped with sesame seeds.




DAKTYLA

Dough:
7-1/2 cups flour
1/3 cup oil
1 cup water (approximately)
dash salt

Syrup:
3 cup water
2 cups sugar
1 cup honey
1/4 cup blossom water
lemon peel

In a large bowl, combine flour, salt and oil. Slowly add enough water to make a soft dough (use more than the amount called for if necessary). Knead well. Cover and let dough rest for 1 to 2 hours.

Roll out dough on floured surface and cut dough into squares. Mixed chopped almonds with a bit of cinnamon. Place a spoonful of almonds onto each square of dough. Roll up into small cylinder shapes, sealing edges with a fork. Deep fry in hot oil. Drain on paper towels.

Meanwhile, boil 3 cups water with 2 cups sugar, 1 cup honey 1/4 cup blossom water and lemon peel for 5 minutes. Quickly dip cooled daktyla into hot syrup.

Recipe courtesy of Mary's Place.

Czech Republic: Vanilkove Rohlicky

Czech national cuisine is based on ingredients that can be grown domestically, i.e. cereals, leguminous plants and potatoes, which are usually served with pork, beef or poultry, or, in some places, with freshwater fish. These seemingly ordinary ingredients have been used to create excellent and original dishes that you can truly only find in Czech cuisine.

Czech cuisine has developed over hundreds of years and has been influenced by Austrian and Hungarian cuisines, yet it has also influenced the cuisines of its neighboring countries in return. Many of the fine cakes and pastries that are popular in Central Europe actually originated in Czechoslovakia.

Desserts (moučníky) come in many varieties and tend to be heavy and fatty because butter (máslo) and whipped cream (šlehačka) are often used. Some popular desserts are:
- crepes (palačinky) filled with jam (džem) or strawberries (jahody)- and whipped cream- honey cake called Medovník - blueberry dumplings (borůvkové knedlíky)- apple strudel (jablečný závin)- ice cream sundae (zmrzlinový pohár).

A favorite cookie is Vanilkove Rohlicky, sweet vanilla crescents. It is said that Czech President Vaclav Havel was hospitalized in intensive care for 10 days. When he began to recover, the first food he ate were four of these tasty cookies.

Vanilkove Rohlicky (Vanilla Crescents)

1/2 lb unsalted butter, softened

1/2 cup sugar

2 cups sifted all-purpose flour

1-1/4 cups ground, unblanched almonds

1 tsp vanilla extract

1/2 tsp salt

Confectioner's sugar

Cream the butter and sugar with an electric mixer at medium speed until light and fluffy. Beat in the flour, 1/2 cup at a time. Add in the almonds, vanilla extract and salt, continuing to beat until the mixture becomes a slightly stiff dough.

Shape the dough into a ball, wrap in wax paper or plastic wrap and chill in the refrigerator for approximately one hour.

Preheat the oven to 350 degrees. Light grease or butter baking sheet.

Pinch off walnut-sized pieces of the chilled dough and place them on a floured board. Roll each one into a 2-1/2" strip approximately 1" wide and 1/2" thick. Shape each piece into a crescent by pulling it into a semi-circle.

Arrange the crescents at least 1" apart on the baking sheet. Bake in preheated oven for 15 to 20 minutes. Remove baking sheets from oven and let cool for 5 minutes. Transfer cookies to wire rack to cool completely. Dust with confectioner's sugar.

Freeze or store in airtight containers. (Note: Many Czech's prefer "vanilkove rohlicky" a few days old when the flavors have fully developed.)

Recipe courtesy of Eleanor's Kitchen.

Bulgaria: Maslenki

Bulgaria's cuisine contains a unique blend of flavors reflecting the country's position in Southeast Europe. Greek, Turkish and Middle Eastern influences combine with the country's native Slavic traditions. Many people say that they can detect influences from further afield as well such as a bit of Hungarian cuisine, a taste of Italy, and just a hint of the Mediterranean.

Maslenki are jam-filled Bulgarian Christmas cookies beloved by children. In Bulgaria, they are traditionally made with lard, but you can substitute butter if you wish. Be sure to find the best lard you can, unhydrogentated and organic is best.

This recipe makes a beautifully pliable dough that doesn’t spread while baking, so you can place the cookies very close together on the baking sheet. Maslenki can be stored and enjoyed for up to a month. The longer they stand, the softer they become.

Maslenki

3 eggs

3/4 cup sugar

1 cup lard

4 cups white flour

1 tsp. baking powder

2 tsp. vanilla

your favorite jam

Beat the eggs well. Add the sugar and beat until light and foamy, about 5 minutes.

Melt the lard (or butter) and let cool slightly. Temper the egg mixture by pouring a little of the lard into the eggs and mix well. Then slowly add the remaining lard to the egg/sugar mixture.

Combine the dry ingredients. Slowly add the flour mixture to the wet mixture to create a firm dough. Divide into 3 balls. Roll out each ball until it is 1/4-inch thick. Use a knife or cookie cutter to cut into 2" sqares. Place on baking sheet.

Bake in an oven preheated to 375°F for 8-10 minutes.

Remove and allow to cool completely. Add a teaspoon or so of the jam to top of each cookie. Dust with powdered sugar.

Makes about 4 dozen cookies.

Recipe courtesy of Mother Linda's Olde World Cafe and Travel Emporium.

Croatia: Fanjki (Kroštule)

Croatia's cuisine, like the country itself, is an anthology of dishes that reflect widely diverse cultural and geographic influences. Some culinary traditions are a result of Croatia's proximity to the sea and its wealth of fertile farmland, and some are the result of foreign occupiers who exported their tastes and cultures.

Croatians are very proud of their gastronomic traditions, and while there are regional differences, you'll find that freshness, grilling, and daily baking are consistent across the country. You will find a distinct Italian trend in cuisine on the coast, thanks to centuries of occupation by Rome and Venice; and a bent toward dishes heavy in meat and sauces in continental Croatia, thanks to years of Austrian, Hungarian, and Turkish domination.

Wherever you go, you'll find that the result is a wonderfully diverse Croatian cuisine that is rooted in family and friends, the seasons, and the bounty of Croatia's soil and sea.

These popular sweets are found under many names. In English, they are called sweet fritters, sweet knots or sweet bows. Depending on the region in Italy, they are known as crostoli, cenci (sweet knots) and cenci per il Berlingaccio (Shrove Tuesday Sweet Knots), frappe', frappole, nastri, chiacchere delle monache, etc. In Dalmatia and Croatia, they are known as fanjki (kroštule), hrvoštule, and škrustule. In Poland, they are kruschik (spelling?).
This sweet is traditionally served at Christmas and Easter dinners. In Tuscany, they are served on Shrove Tuesday or as it is called locally, the Feast of the Berlingaccio.

Krostule (KRO-shtyoo-leh)

4 eggs

4 tbs sugar

3/4 tbs butter, melted

2-3/4 cups flour (approximately)

2 tsp anise extract

2 tsp water

Pinch of salt

Oil for frying

Beat whole eggs in electric mixer until thick and lemon colored (about 5 minutes). Gradually add sugar and salt and beat until dissolved. Stir in melted butter.

Add half of the flour and blend well. Mix anise extract with the water and add to the mixture. Using a wooden spoon, mix in enough of the remaining flour to make a rather stiff dough, somewhat like a noodle dough.

Add the remaining flour and knead with your hands until the dough i elastic and not too sticky to touch. Chill in the refrigerator for 20 minutes.

Roll the dough out into small portions on a well-floured board. Dough should be very thin and almost transparent. Cut with a pastry wheel into 1" x 4" strips. If desired, tie the strips into loose knots.

Using a deep fryer or heavy bottomed pan, fry strips in hot oil until very light golden color, turning once. Use two forks to handle so as not to break the strips. Be careful not to overcook.

Drain on paper towels and sprinkle with confectioners sugar from a sifter. Store in air-tight containers.

Recipe from Mary Scurich Farris as printed in a very old newsletter of one of the Croatian groups of Watsonville, California. Both sides of Mary's family (Skuric' and Fiorovic') were from Konavle.

Costa Rica: Suspiros

Approximately 95% of the Costa Rican population are of Spanish or Mestizo (mixed) heritage, heavily influencing the country's cooking style. Its fusion cuisine combines elements of culinary traditions from Africa, Italy, France, China and Spain. Costa Rica's traditionally mild, not over-spiced cuisine usually features rice and beans, which are also the main ingredients in the national dish, gallo pinto.

Common desserts are queque seco (orange pound cake), torta chilena, miel de chiverre (sweet white spaghetti squash), tres leches, arroz con leche (rice pudding), dulce de leche and suspiros (meringues).

Suspiros (Meringues)

3 egg whites

1 cup sugar

1/2 tsp white vinegar

1/8 tsp cream of tartar

Preheat oven to 225 degrees.

Beat egg whites until stiff peaks form. Add vinegar and cream of tartar. Continue beating until smooth. Sprinkle sugar into mixture gradually, one tablespoon at a time, and continue beating for 3 more minutes.

Fill pastry bag fitted with large star shape with mixture. Pipe meringues into medium-sized "kiss candy" shapes leaving a distance of 2" apart from each meringue on a buttered or greased baking sheet.

Bake for one hour or until light brown. Turn oven off and let meringues dry in oven 2 to 3 more hours without opening oven door.

Remove meringues from cookie sheet with a spatula. Store in airtight container.

Recipe courtesy of CostaRica.com.

Canada: Nanaimo Bars

The Nanaimo, a Canadian bar cookie, receives its name from the city of Nanaimo, British Columbia, where it first became known in the 1930's. According to historical legend, a group of friends in Nanaimo found the recipe in the Vancouver Sun under the name "chocolate fridge cake", and then popularized it under the name "Nanaimo Bar". However, no one can find the recipe in the paper's archives, so its ultimate origin may never be known.

Nanaimo bars consists of a crumb-based layer, topped by a layer of light custard or vanilla butter icing, which is covered in soft chocolate. Many varieties are possible by using different types of crumb, flavors of custard or icing (e.g. mint, peanut butter), and types of chocolate. Two popular variations on the traditional Nanaimo bar involve mint flavored custard or mocha flavored custard.



Nanaimo Bars

Bottom Layer:

1/2 cup unsalted butter
1/4 cup sugar
5 tbsp. cocoa
1 egg beaten
1-1/4 cups graham wafer crumbs
1/2 cup finely chopped almonds
1 cup coconut

Melt first 3 ingredients in top of double boiler. Add egg and stir to cook and thicken. Remove from heat. Stir in crumbs, coconut, and nuts. Press firmly into an ungreased 8" x 8" pan.

Second Layer:


1/2 cup unsalted butter
2 Tbsp. and 2 Tsp. cream
2 Tbsp. vanilla custard powder
2 cups icing sugar

Cream butter, cream, custard powder, and icing sugar together well. Beat until light. Spread over bottom layer.

Top Layer:

4 squares semi-sweet chocolate (1 oz. each)
2 Tbsp. unsalted butter

Melt chocolate and butter over low heat. Cool. Once cool, but still liquid, pour over second layer and chill in refrigerator.

Cut into square and serve.

Recipe courtesy of the City of Nanaimo's Official Website.

Estonia: Suussulavad Kaerakupsised

Estonia is a Nordic country, which also says a lot about the Estonian cuisine: eating habits, food, ways of cooking etc. The rather sharp contrast between seasons, quite unusual for a southener, is also reflected in the rhythm of life of a people, closer to nature than the average European. An Estonian tends to be slow and introvert in autumn and winter, and much more energetic and communicative in summertime.

How, what, and where an Estonian eats seems largely to be determined by the length and warmth of the days. Darkness and frost bring to the table sauerkraut and roast, brawn and black pudding, thick soup and stew. In summertime, on the other hand, it seems that people are able to survive on little but the warmth and sunlight, accompanied by everything light and fresh that gardens and forests have to offer.

A tasty Estonian treat are oat cookies called Suussulavad Kaerakupsised, made from the old-fashioned porridge oats that are so widely consumed there. These melt-in-your-mouth cookies contain no flour or baking powder and are incredibly tasty.

Suussulavad Kaerakupsised (Oat Cookies)

2-1/4 cups old-fashioned porridge oats

4 large eggs

2/3 cup plus 2 tbs sugar

2/3 cup butter, melted and cooled

1 tsp vanilla extract

1/3 cup small seedless yellow raisins

Preheat oven to 360 degrees.

Whisk eggs with sugar until pale and frothy. Season with vanilla extract and stir in melted butter, oats and raisins. Stir until combined. The mixture should be on the soft side.

Take scant tablespoonfuls of the mixture and transfer them onto a baking sheet lined with parchment. (You don't want to make your cookies too large as they will break apart since egg is the only thing holding them together.

Bake for 10 to 11 minutes, or until cookies are golden brown on the edges. Let cool for a minute on the baking sheet, and then transfer gently to a metal rack to cool completely. Cookies will keep in an airtight container for a few days.

Recipe courtesy of Nami Nami.

Brazil: Biscoitos de Maizena

Approximately one million native Indians lived in Brazil when the first Portuguese explorers arrived early in the 16th century. Beginning in 1538, almost 5 million Africans arrived before the abolition of slavery in 1888. Portuguese immigrants were followed by Italians, Germans, Syrians, and Lebanese. Asians arrived during the 1930's.

This population mixture has created a national cooking style marked by profound differences. The Brazilian cuisine did not eliminate its identity in the process. Rather, the distinct contribution of each of these groups is still apparent in many Brazilian dishes today

In the Brazilian cuisine, a lot of interesting desserts and sweets are being prepared in a specific and rather interesting way. For instance, avocado is sweetened and used as part of the dessert dishes, as creme de abacate (avocado cream). Meringue is another delicious Brazilian dessert, usually made with strawberries and a lot of whipped cream.

Cookies and solid sweets are very popular in the Brazilian cuisine and are preferred not only by children, but by grown-ups as well. Among them, Biscoitos de Maizena (cornstarch cookies) are the most delicious ones and have a typical vanilla flavor. These melt-in-your-mouth treats are so named because Maizena is the brand name for cornstarch in Brazil. Biscoitos de Maizena are sold in cellophane bags and are readily available in most grocery stores and pastry shops throughout Brazil.


Biscoitos de Maizena (Cornstarch Cookies)

2 cups cornstarch
1 cup sugar
1 egg
1/2 tsp salt
1 1/2 sticks (12 tbs) unsalted butter

Preheat oven to 375° F.

Sift cornstarch, sugar and salt together, mix the egg and blend in the butter. Knead well. Let stand ten to fifteen minutes.

Roll into 1-inch balls in the palm of your hand and drop them onto a greased cookie sheet. Use the tines on a fork to make grooves on the cookies and flatten them slightly. Alternatively, you can use a cookie press.

Bake for approximately seven minutes. Let cool and serve with a wonderful cup of Brazilian coffee in the afternoon.


Recipe courtesy of Maria-Brazil.

Belgium: Speculaas

Speculaas, cookies native to the Netherlands and Belgium, are traditionally baked for consumption on December 5th, St. Nicholas' Eve. The Belgian town of Hasselt is best known for its Speculaas. These cookies are thin, very crunchy, slightly browned, and, most significantly, have some image or figure (often from circle of traditional stories about St. Nicholas) stamped on the front side before baking; the back side is flat.

It is believed that the name Speculaas derives from the latin word, speculum, which means mirror, and refers to the fact that the images are cut as a mirrored bas-relief into a wooden stamp which is then used to decorate the Speculaas.

Speculaas

1 cup softened unsalted butter
1 1/3 cups sugar
2 large eggs
1/4 teaspoon finely grated lemon zest
3 3/4 cups flour
1 1/2 tablespoons ground cinnamon
3/4 teaspoon ground ginger
1 teaspoon ground allspice
1/2 teaspoon freshly grated nutmeg
1/8 teaspoon baking soda
2/3 cup finely ground blanched almonds
vegetable oil for oiling molds
flour for dusting molds

Cream the butter and sugar in a large bowl until light and fluffy. Beat in the eggs and lemon zest. In a medium bowl whisk together the flour, cinnamon, ginger, allspice, nutmeg, and baking soda. Slowly beat in the dry ingredients and almonds until just blended. Wrap the dough in plastic wrap and chill for 24 hours.

Preheat the oven to 350 degrees and lightly grease several baking sheets. Prepare molds by lightly brushing vegetable oil over the surface and lightly dusting with flour. Shake out the excess flour.

Using only enough dough to to fit each mold, and keeping the rest refrigerated press the dough into the mold. Firmly press the dough once you have filled the mold to eliminate any air bubbles and cut away any excess dough. Flip the mold over and gently tap to remove the cookie. Place on the prepared cookie sheet. Before filling the mold again, dust with additional flour.

Bake the cookies for 10 to 15 minutes, or until the cookies are just starting to turn golden brown on the edges. Remove from the oven and let the cookies sit on the sheets for 3 minutes. Transfer to wire racks and coole completely. Decorate if desired or place in an airtight container.

Recipe courtesty of Cookie Recipes Online.