5 Best Croatian Recipes for Cookies in Time of Holiday Season
All hand-made by your blogger 🙂
In Croatia and elsewhere during the holiday season is a tradition of eating a lot of food and even more sweets. Candies, cookies, cakes, biscuits, puddings, chocolates, fruits, honey – there are no boundaries.
And while, in Croatia, are the most famous and omnipresent of holiday season fritters, walnut loaf, poppy seed, gingerbread, vanilla cookies and many others (depends on of the area in Croatia), in the United States, for example, prefer candy and ginger cookies. What do you like? How much cookies you were made for the holidays. This year I made it 10, half of them shared 🙂 It is unthinkable to spend the holidays without the full table of dishes and lot of cookies, in Croatia.
However, I’m searching the Internet, trying to find evidence for the traditional Croatian cakes and the recipe for cookies that are cooking for such “sweet” occasions, and there is a lot of that delicious dish even for me, Croatian girl… So I will, according to that knowledge, turn this post in the other direction and actually write recipes for cookies that I made it for holidays that my mother made it, and my mother in law, too. I hope, some day, you’ll read it and try some of these Croatian recipes for cookies, and of course, that you’ll love it this short guide.
Croatian Recipes of Cookies
The queen of the holiday season is “Paw”
– 220g lard (or margarine or butter)
– 250g sugar
– 1 vanilla sugar
– 2 eggs
– 150g of walnuts
– 1 small cup (0.1 l) of milk or yogurt
– Peel of 1 lemon
– 1/2kg of flour
– 1 baking powder
Mix the eggs, sugar, and vanilla sugar with an electric mixer and add lard (or margarine or butter). Then add milk or yogurt, well knead. Add a peeled lemon, finely chopped walnuts and flour mixed with baking powder and knead with a wooden spoon until mixture is homogeneous.
Breskvice or Peach-Shaped Cookies
It takes some time to prepare but the efforts are well worth it.
– 3 eggs
– 180 gr of sugar
– 225 ml an oil
– 3 tablespoons of milk
– 1 packet vanilla sugar
– 2 teaspoons baking powder
– 500 gr of flour
– 350 gr of jam
– 150 ml rum
– crumbs of a peach
– walnuts (optional)
– 85 ml of water (for each color, and maybe a little more depending on how long you hold the peach in color)
– Red and yellow food coloring
In a large bowl, whisk the egg and sugar, and add a little of the oil and whisk until they are blended with eggs. In the mixture add 3 tablespoons of milk and vanilla sugar and still whisk. Finally, add 2 teaspoons of baking powder and 3 tablespoons of flour, mix all and leave in the fridge to rest for two hours.
Take out after two hours and add rest of flour, do not put the entire quantity of flour, because a lot of depends on the size of the eggs, mix in with flour wooden spoon (if you have, if not, be creative), and take it out on a floured work surface and then knead a smooth dough.
If the mixture stick to your fingers add more flour until the dough be fine and does not stick to your fingers.
Heat oven to 250 degrees. Using your hands, take about 1 teaspoon batter and roll into a ball. Place balls about 1 inch apart on a parchment-lined baking sheet. Bake 6 to 8 minutes until very light golden in color. Do not overbake. Allow cooling completely.
With a sharp paring knife, cut a circle on the bottom of each cookie, be careful not to poke through the other side, and scoop out the insides, saving the crumbs in a separate bowl to make the filling.
Fill: Put the cookie crumbs in a food processor. Add the cocoa, rum, jam and 1 tablespoon milk. Process until well mixed. Transfer to a medium bowl and thoroughly mix in the walnuts and remaining 1 tablespoon milk, if necessary. The filling should be moist.
Fill each cavity of the cookie. Take two cookies and sandwich them together. Repeat with remaining cookies.
Take one cookie and quickly dip it halfway into the red food coloring bowl. Then dip the other half quickly into the yellow food coloring bowl. Roll cookie in sugar. Place on a parchment-lined sheet pan to dry completely before storing it.
Fritule or Fritters
– 1 package of dry yeast
– 1 teaspoon sugar
– 8 cups flour (all-purpose)
– 1 teaspoon salt
– 1 cup dark raisins
– 1/2 cup chopped walnuts
– 1 apple (grated)
– 2 teaspoons lemon zest
– 3 to 4 cups of water (room-temperature)
– granulated sugar
Proof yeast by dissolving it and 1 teaspoon sugar in 1 cup warm water (not over 110 degrees). When it foams, pour into a large bowl and add flour, salt, raisins, walnuts, apple, and zest, and mix well. Add 3 to 4 cups water, or as much as necessary to achieve a cake batter consistency. Cover with plastic wrap and let rise until doubled, about 1 hour.
In a heavy-bottomed pan or Dutch oven, heat oil to 370 degrees. Carefully drop tablespoons of batter into the oil, being careful not to overcrowd. Fry until golden on the bottom. Turn over once to brown both sides. Remove with a slotted spoon onto layers of paper towels to drain. Repeat until batter is finished. Sprinkle fritule with sugar while still hot. Serve immediately.
Zarbo snite or Zarb Slices
Easy to make, yummy 🙂
– 400 gr flour
– 200 gr margarine
– 1 egg
– 2 tablespoons sugar
– 3 tablespoons water
– 10 g Chocolate
– 60 gr margarine
– 3 tablespoons sugar
– 200 gr Walnut
– 200 gr sugar
– 1 packet of vanilla sugar
– 200 gr Jam
Yeast dissolved in a little warm water with one tablespoon of sugar. Add butter and flour, add dissolved yeast, sugar, and egg and knead a soft smooth pastry. Pastry divided into three parts and leave it to rest for 30 minutes.
Every part of the dough rolls out to the size and shape of the pan. On baking pan put a sheet of dough and smear with the jam and after that with half the mixture of walnuts with sugar. Cover with the second sheet and do it the same.
Cover the third part of dough. Bake in preheated oven for 30-40 minutes at a temperature of 220 ° C. Chilled cake and pour with chocolate glaze.
Glaze: water, sugar and chocolate melt at a moderate temperature. The hot mixture slowly mixes in softened with butter and pour the cake with warm glaze.
Vanilin kiflice or Vanilla Horns
– 400 gr flour
– 350 gr butter
– 200 gr ground walnuts or hazelnuts
– 14′ gr of sugar
– 1 bag of vanilla sugar
All ingredients mix until they are well combined. Cut the dough into equal pieces and shape them with your fingers in rolls, and then of the rolls make vanilla cookies. Bake for 10-15 minutes in a preheated oven at 180 ° C. Baked cookies, while they are still warm, roll in powdered sugar. You can dip in chocolate tops of the rolls, in previously melted on steamed.