Steve Mellon, Post-Gazette photos Christmas cookies from around the world include rolled cookies, bars, drop cookies and treats that use favorite flavors, such as chai, in a new way.

By Amy McConnell Schaarsmith
Pittsburgh Post-Gazette In the pantheon of baked goods, not much outranks a Christmas cookie in December. Sure, you've got your cakes and your pies, your muffins and scones and biscuits and breads. But while your family and friends will always embrace such goodies with open mouths, it's the Christmas cookie that possesses the power to inspire true adoration.

	Vanilla-Chai Icebox Shortbread Cookies Related articles Christmas cookie events Decorate, store, ship: Tips Cookie swap tips

To prove the point, set out a tray of Christmas cookies and watch what happens. With normal baked goods, your family and friends probably rush over and grab whatever's in reach that doesn't already have someone else's hand on it. With Christmas cookies, however, I'm betting they pause a moment, studying the holiday display and considering their options before daintily, maybe even somewhat reverently, selecting one of your creations. They'll be quicker on the draw during round two, but it's that initial pause and moment of contemplation that is the distinguishing mark of the Christmas cookie's near-divine status.

Depending on your level of ambition and amount of available time, your cookie tray (or table, as the case may be) might include sugar cookies and cutouts, jam thumbprints and spritz, bars, rolled cookies, shortbreads, nut horns and butter cookies of all shapes, sizes and descriptions. Variety is key.

To achieve that variety, I like to experiment with a few new recipes each year, gradually adding to and refining the foundation of delicious cookie recipes that I inherited from my mom-in-law when I got married.

So to her spritz and cinnamon pinwheels and Swedish butter cookies and other recipes, for instance, my husband and I have added the "stained-glass" cut-out cookies -- made with a basic butter cookie recipe with a crushed Jolly Rancher candy inserted into a center cut-out, where it melts into a red or green "windowpane" during baking -- I tried last year. This year, we've tried several potential candidates from among the dozen-and-a-half or so international cookie recipes -- every one of them tested by a hardworking Post-Gazette staff member -- included in today's cookie spectacular and think we have some possible winners. It's hard to choose, though, so follow-up "interviews" might be necessary.

If you're saying to yourself, "Sure, it's easy to try lots of new cookie recipes when a dozen people are helping you test them," well, you've got a point. But assuming your time is as tight as most people's, you can still produce a dazzling Christmas cookie tray without making yourself a stress case -- and actually enjoy the experience.

Torttu

Put on Christmas music and fix yourself a cup of good coffee, tea, hot chocolate or mulled cider. This will help get you in the holiday mood and is especially important after a grueling day at work or running errands. Personally, I find making a batch of cookies really relaxing after a day in front of my computer, but consider getting takeout or persuading your spouse to handle dinner so you don't have to do double duty. Attitude is everything -- this should be a fun experience, but if you're not in the mood or just have too many other tasks to handle, it will seem like yet another chore, and who needs another one of those?

Clear your countertops of clutter and keep them that way until you've finished this year's cookie production line, which might take a few days or even a few weeks. You'll need the space for mixing, rolling and cooling your creations.

Start early in the month. The frenzy of parties, shopping, cooking, wrapping and entertaining will overtake you before you know it, so it's good to get ahead. Cookies store well in a covered container in the refrigerator or outside -- at least when the temperature is below about 50 degrees and you have weighted the tins to thwart marauding squirrels -- for several weeks. (Don't think I'm kidding about the squirrels, either; a few years ago, I lost an entire tin of cinnamon pinwheels after they popped off the lid and gobbled up all my hard work.)

Start small. If this isn't already an annual tradition for you, keep this project controllable and fun by selecting just a few varieties this year, then adding another one or two next year, and so on.

Work in batches, and don't try to do too much at once. Make the dough and bake the cookies one night after work, then decorate them the next. Or if they need to be chilled overnight, as is the case with shortbreads and many cut-out cookies, make the dough and chill them one night, bake them the next and decorate them the third. Once I get out all the ingredients -- many of which are similar from one recipe to the next -- and get my Kitchen Aid mixer going, I can usually produce the dough for several different kinds of cookies in an hour or two.

	Cardamom Cane Sugar Cutout Click photo for larger image.

If weeknights are just too hectic, make a few batches over successive weekends. And if you start to feel grumpy or overwhelmed, just stop. Don't let crankiness infect your Christmas cookies. If chilled, the dough will keep for several days, until you feel like continuing your project.

If you've got them, involve your children or grandchildren. It might take a little longer to get the ingredients measured out, mixed up and baked, but they will love feeling involved, and you both will remember the experience for years to come.

Anyway, once they hit adolescence, they are likely to go through an angst-ridden period of ignoring and/or avoiding you completely, so take advantage of their enthusiasm for spending time with you while you can.

Lastly, consider organizing a cookie swap. This can be a party with cocktails and appetizers, or it can be an informal get-together with a few friends over coffee. Regardless of format, you get to make a single batch of cookies, keep some and trade the rest, ending up with a potentially glorious cookie tray requiring only a fraction of the effort. And depending on the nature of the event, you might even get to drink a glass of wine with friends, too.

If you're feeling either daring or particularly relaxed, everyone can bring a dozen or two of whatever kind of cookie they want. On the other hand, if you have a thing against eating chocolate chip cookies for Christmas, or taking home four versions of spritz, consider assembling a collection of recipes -- one for each participant -- and letting each person draw one recipe out of a hat. The organizer can pull together the recipes, or each participant can volunteer a recipe (not the one for the cookies he or she is bringing) for the hat.

To help you get started, whether it's finding one new recipe to try this year or organizing a cookie swap for your entire neighborhood, take a look at this year's collection of Christmas cookies from around the world, several of which came from the University of Pittsburgh's "World's Most Diverse Cookie Table" as part of this year's 80th anniversary celebration of its Nationality Rooms Program.

Some, like the Nuss Hornchen, or German Walnut Crescents, are traditional holiday favorites. Others, like the Vanilla Chai Icebox Shortbread, use favorite flavors in a whole new way. Either way, they'll help make this year's Christmas cookie tray more delicious than ever.

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ALFAJORES DE DULCE DE LECHE (ARGENTINIAN)

PG TESTED BY ARLENE BURNETT

	Alfajores de Dulce de Leche Click photo for larger image.

Tester's note: Only a minor problem with this recipe -- the dulce de leche did not take an hour to caramelize. It was closer to 35 to 40 minutes. And it has to be watched carefully, as it can burn quickly.

• 1 (14-ounce) can sweetened condensed milk
  
• 3 1/2 cups all-purpose flour
  
• 1 teaspoon baking powder
  
• 1/2 teaspoon salt
  
• 1/4 cup confectioners' sugar, plus more to sprinkle on cookies
  
• 1/2 cup (1 stick) margarine or butter, softened
  
• 1/2 cup vegetable shortening
  
• 4 egg yolks
  
• 1/2 cup milk
  
• 1/2 teaspoon grated lemon zest

To make the caramel dulce de leche:

Preheat oven to 350 degrees. Shake can of condensed milk well. Pour milk into a pie plate. Bake for about 1 hour or until the milk is as caramelized as preferred. Set aside to cool.

To prepare cookies:

In a large bowl, sift together flour, baking powder, salt and sugar. Using a fork or pastry blender, add butter and shortening, blending into the sugar mixture. Add the egg yolks, milk and zest. Mix until combined.

Line cookie sheet with parchment paper. Divide dough into 4 portions. Roll dough into a 1/4-inch thick disk. Cut dough with a 2-inch round cookie or biscuit cutter. Place cookies on cookie sheet. Bake at 350 degrees for about 10 minutes or until lightly browned. Repeat with remaining dough.

When cookies have cooled, spread dulce de leche on one cookie and top it with another cookie, making a sandwich. Sprinkle tops with confectioners' sugar.

Makes about 18 cookies.

-- Provided by Ana Migone, Latin American & Caribbean Heritage Room Committee, University of Pittsburgh

BROWN BUTTER HAZELNUT SHORTBREAD WITH FLEUR DE SEL

Brown Butter Hazelnut Shortbread wiht Fleur de sel

PG TESTED BY KAREN CARLIN

Tester's note: This combination of toasted hazelnuts, bittersweet chocolate and salt can't be beat. It's like chocolate-covered pretzels, only much better. I didn't brown the butter for quite as long as the recipe called for -- mine stopped foaming before the 10-minute mark, and I was afraid it would burn. Putting the cookies together isn't that complicated, but it is somewhat time-consuming.

I easily found fleur de sel (French sea salt) at my local Giant Eagle. But it's not cheap! The recipe also says to look for bittersweet chocolate with a minimum of 60 percent cocoa solids for the best chocolate flavor. This also was no problem at my store.

Shortbread:

• 1 cup unsalted butter (2 sticks), softened but still cool, divided
  
• 1/2 cup granulated sugar
  
• 1/2 cup lightly packed light brown sugar
  
• 1/4 teaspoon salt, plus a pinch, divided
  
• 1 large egg, separated
  
• 1 1/2 teaspoons pure vanilla extract
  
• 2 cups all-purpose flour

Topping:

• 1 1/2 cups (6 3/4 ounces) chopped hazelnuts
  
• 2 tablespoons granulated sugar
  
• 1/2 teaspoon ground cinnamon
  
• 1/2 teaspoon ground nutmeg
  
• 1 heaping teaspoon coarse fleur de sel or sea salt
  
• 6 ounces bittersweet chocolate

Place 1/2 stick of butter (4 tablespoons) in small saucepan over moderate heat. Melt and cook until butter stops foaming, smells toasty and begins to brown, about 10 minutes. The browner the butter, the deeper the flavor, but don't let it blacken or burn. Set aside to cool to room temperature.

Place the remaining butter (12 tablespoons) in a bowl. Using an electric mixer or wooden spoon, beat until creamy. Add the sugars and salt and continue to beat until light and fluffy. Add the egg yolk, vanilla and cooled brown butter. Mix to combine. Then add flour, 1 cup at a time, and stir with a wooden spoon to combine. Chill the batter for 20 to 30 minutes.

Preheat oven to 350 degrees with oven rack in the middle. Butter a 10-by-15-inch jelly roll pan. Divide dough into 8 rough portions and arrange them evenly in the pan. Press dough into an even layer to fill the pan.

In a small bowl, beat the egg white with a pinch of salt. Brush mixture evenly over the dough. Sprinkle hazelnuts over the top; press down lightly. In another small bowl, combine 2 tablespoons sugar with the cinnamon and nutmeg and sprinkle over nuts. Sprinkle fleur de sel or sea salt over the top.

Bake, rotating the pan once halfway through baking, until golden brown and crisp, about 25 minutes. Let cool for 10 minutes and cut into 1- to 2-inch squares or diamonds. Transfer to a cooling rack.

Melt chocolate in a metal bowl set over a pan of simmering water. Using a very small-tipped pastry bag or the tines of a fork, drizzle the chocolate over the tops of the shortbreads.

Makes 3 to 4 dozen cookies.

-- Wisconsin Milk Marketing Board

CHINESE ALMOND COOKIES

	Chinese Almond Cookies Click photo for larger image.

PG TESTED BY JOYCE GANNON

Tester's note: These are simple enough for kids to make as long as there is an adult around to crack the almonds and slice them in half. The list of ingredients did not call for salt, but the instructions said to add 1/2 teaspoon with the flour. We didn't notice that until later and skipped it. Perfect with tea and also easy to freeze.

• 2 3/4 cups all-purpose flour
  
• 1 cup sugar
  
• 1/2 teaspoon baking soda
  
• 1 cup lard (we used butter-flavored Crisco)
  
• 1 slightly beaten egg
  
• 2 tablespoons milk
  
• 1 teaspoon almond extract
  
• 24 blanched almonds, halved

In mixing bowl, stir together flour, sugar and baking soda. Cut in Crisco and combine until mixture resembles cornmeal.

In separate bowl, combine egg, milk and almond extract. Add to flour mixture. Mix well. Shape dough into 1-inch balls and place 2 inches apart on ungreased cookie sheets. Place an almond half on top of each cookie and press to flatten slightly.

Bake at 325 degrees for about 15 minutes. Makes 4 dozen.

-- Provided by Karen Yee, Chinese Room Committee, University of Pittsburgh

CARDAMOM CANE SUGAR CUTOUTS

PG TESTED BY AMY MCCONNELL SCHAARSMITH

Tester's note: If chilled dough cracks or crumbles when you begin to roll it, let it warm slightly at room temperature until it rolls out more smoothly. To help preserve cut-out shapes, re-chill dough on prepared cookie sheets for about 10 minutes before baking.

Cookies:

• 1 1/2 cups (3 sticks) unsalted butter, softened
  
• 1 cup natural (raw) cane sugar
  
• 2 large egg yolks
  
• 4 cups all-purpose flour
  
• 3 to 4 tablespoons ground cardamom
  
• 1/2 teaspoon salt
  
• 1 tablespoon lemon or orange zest (about 1 large lemon or small orange), freshly grated, optional

Decorating icing:

• 6 tablespoons (3/4 stick) unsalted butter, softened
  
• 3 cups confectioners' sugar
  
• Pinch salt
  
• 3/4 teaspoon pure vanilla extract
  
• 2 to 3 tablespoons lime, orange or lemon juice, at room temperature
  
• Additional colored sanding sugar, optional, for decorating
  
• Use large, granular-type cane sugars; in particular, large-crystal Turbinado sugar or Demerara work well.

In a medium bowl, combine butter and sugar; cream together until light and fluffy. Beat in egg yolks. Add flour, cardamom, salt and zest; blend until dough is evenly mixed. Adjust cardamom to taste.

Divide dough into four balls on sheets of plastic wrap and flatten each into a disk. Wrap tightly and chill for about an hour.

Preheat oven to 350 degrees and line baking sheets with parchment paper or butter them.

Take 1 ball of dough from refrigerator. (Keep remaining dough chilled.) On a lightly floured surface with a lightly floured rolling pin, roll dough out to 1/8- to 1/4-inch thickness. Cut into shapes and place on prepared baking sheets.

Bake until bottoms just begin to brown, 8 to 10 minutes. Transfer to wire rack to cool completely. Continue to roll, cut and bake remaining dough.

For the icing, combine butter, sugar, salt and vanilla in a mixing bowl. Beat at low speed, gradually adding juice to reach desired consistency. Decorate completely cooled cookies as desired.

Makes 3 to 4 dozen cookies.

-- Wisconsin Milk Marketing Board

	Coconut-Lime Thai Snowballs

COCONUT-LIME THAI SNOWBALLS

PG TESTED BY DIANA NELSON JONES

Tester's note: This recipe gives you the option of using lime juice instead of the first preference, lime oil. I decided to use the juice instead. The oil may be more pungent and make the cookies snappier. Additional lime zest would make the cookie coating more colorful. Also, I suggest you make the coating ahead of time.

Roll the balls out to the same size to prevent potential overbaking and crumbling.

Cookie mix:

• 1 cup (2 sticks) unsalted butter, softened
  
• 1 cup confectioners' sugar
  
• 1 teaspoon pure lime oil or 2 tablespoons lime juice
  
• 1 1/2 teaspoons finely grated lime zest
  
• 1/4 teaspoon salt
  
• 2 cups all-purpose flour
  
• 1 cup unsweetened shredded coconut, medium shred

Coating:

• 1 cup unsweetened shredded coconut, medium shred
  
• 1 cup confectioners' sugar, sifted
  
• 1 1/2 teaspoons finely grated lime zest
  
• 2 tablespoons cornstarch, sifted

Preheat oven to 350 degrees with racks in lower and upper third of oven. Combine butter and sugar in a bowl. Using an electric mixer or wooden spoon, beat until light and fluffy. Add lime oil or juice; beat to combine.

Gently fold in lime zest, salt, flour and coconut. Blend well.

Lightly flour hands and roll dough into small, approximately 1-inch balls and place about 1 1/2 inches apart on an ungreased baking sheet.

Bake until puffy (not browned) and bottoms are just golden, about 15 minutes. Allow cookies to cool on baking sheets for about 5 minutes.

Meanwhile, combine coating ingredients in a large plastic bag. While cookies are still warm, toss them in the coating. Remove and transfer to wire rack to cool completely.

Makes 4 to 5 dozen cookies

-- Wisconsin Milk Marketing Board

	Hungarian Nut Horns

HUNGARIAN NUT HORNS

PG TESTED BY DIANE JURAVICH

• 1/2 pint sour cream
  
• 1 cup butter
  
• 2 cups flour
  
• 1/4 teaspoon salt
  
• Confectioners' sugar

Nut filling:

• 2 cups finely ground walnuts
  
• 3/4 cup sugar
  
• 1/4 cup light cream or milk

With pastry blender, combine flour, butter, sour cream and salt. Dough will be sticky. Wrap in wax paper and chill overnight.

Preheat oven to 350 degrees. Using a third of the dough at a time, roll out on lightly floured board to 1/4-inch thickness. Cut into squares and place spoonful of filling in center and roll into horns.

Bake on parchment paper-lined or lightly greased cookie sheet until lightly browned, about 12 to 15 minutes. Watch carefully to prevent overbaking.

Cool. Sprinkle with powdered sugar when cooled.

Makes 3 to 4 dozen cookies.

-- www.cooks.com

	Kourabiedes (Greek)

KOURABIEDES (GREEK)

PG TESTED BY TERESA LINDEMAN

• 1 pound unsalted butter
  
• 2 egg yolks
  
• 1/2 cup confectioners' sugar
  
• 1 teaspoon baking powder
  
• 1 1/2 ounces (1 jigger) whiskey or other liquor (we used Amaretto)
  
• 1/2 cup chopped pecans
  
• 2 1/2 to 3 cups cake flour

Cream butter until fluffy. Add egg yolks, sugar, baking powder, liquor and nuts. Last, add just enough flour to form a workable dough, about 2 1/2 to 3 cups.

Preheat oven to 325 degrees. Roll out to 1/4-inch thick, then use floured cookie cutters to cut out dough. Place on ungreased baking sheet and bake about 10 to 12 minutes, until bottoms are delicately browned.

When cookies are cooled completely, sift powdered sugar over top.

Makes 3 to 4 dozen cookies.

-- Adapted from Teddy Skarlis, Greek Room Committee, University of Pittsburgh

LEMON ALMOND POLENTA BAR (ITALIAN)

Lemon Almond Polenta Bar

PG TESTED BY ARLENE BURNETT

Tester's note: The recipe does not mention a pan size, so I used an extra-large pan -- 11 by 17 inches by 1 inch deep -- to hold the large amount of dough and filling, and it was still not large enough, spilling some of the filling onto the bottom of the oven. The recipe calls for 30 minutes of baking time, but the bars took about 45 minutes to bake because the pan was so full.

Also, the original recipe called for a "scoop" of baking powder; I used 1 1/2 teaspoons. If I made this again I would use two 11-by-17- by-1-inch pans. In spite of my having to adapt the recipe, the cookies were absolutely delicious.

Bottom layer:

• 1 pound butter
  
• 1 cup sugar
  
• 4 eggs, beaten
  
• 5 cups flour
  
• 1/2 teaspoon salt

Cream butter and sugar until light and fluffy. Add eggs. Add flour and salt and mix until a dough forms. Spread evenly into an ungreased 11-by-17-by-1-inch-deep cookie sheet.

Top layer:

• 1 pound butter
  
• 5 cups sugar
  
• 12 cups ground almonds
  
• 12 eggs
  
• 1 tablespoon vanilla extract
  
• 3/4 cup lemon juice
  
• 4 cups cornmeal
  
• 1 1/2 teaspoons baking powder
  
• 1 teaspoon salt

Preheat oven to 350 degrees. Cream butter and sugar until light and fluffy. Add the remaining ingredients and mix well. Pour or spread evenly over first layer. Bake 30 minutes or until filling is firm. Let cool and cut into 1 1/2-inch squares.

Makes about 4 dozen bars.

-- Provided by Larry Lagattuta, Italian Room Committee, University of Pittsburgh, adapted from a recipe in "The Art of Eating Well," by Pellegrino Artusi in 1890
University of Pittsburgh

MIKATE (AFRICAN)

Mikate

PG TESTED BY LAMONT JONES

Tester's note: Unable to get the dough to rise properly and to achieve a "rolling" consistency, I resorted to pouring the batter into the oil, creating some fun shapes and a fried dough effect, especially after the cookies were rolled in confectioners' sugar.

• 5 cups flour
  
• 2 cups sugar
  
• Pinch of nutmeg
  
• Pinch of ginger
  
• Pinch of salt
  
• 1 teaspoon yeast
  
• 1/2 teaspoon baking powder
  
• 3 cups water
  
• Vegetable oil for frying
  
• Confectioners' sugar

Mix all ingredients except water, oil for frying and confectioners' sugar in large bowl.

Add water, stirring everything together until dough gets thick but not overly thick. Cover and allow to rise about 2 hours.

Take pieces of dough and roll into balls. Working in batches, fry in oil heated to 400 degrees in deep fryer or Dutch oven.

Stir while cooking and remove when brown. Set aside to drain, then roll in confectioners' sugar while still warm.

Makes 3 dozen cookies.

-- Provided by Richard Coleman, African Heritage Room Committee, University of Pittsburgh

NAAN KHATAI (INDIAN)

	Naan Khatai Click photo for larger image.

PG TESTED BY BOB BATZ JR.

• 1 cup white whole wheat flour
  
• 1 cup all-purpose white flour
  
• 1/4 cup cream of wheat (farina)
  
• 1/2 teaspoon cardamom powder
  
• 3/4 cup chopped almonds
  
• 1/4 cup chopped walnuts
  
• 1 cup confectioners' sugar
  
• 1/4 teaspoon baking soda
  
• 1 cup ghee (clarified butter, available at Indian grocery stores)
  
• 1 teaspoon powdered pistachios for decoration

Preheat oven to 325 degrees. Warm ghee in the jar, partially immersed in a pan of water over medium heat. Mix together all the dry ingredients except for the pistachio powder. Add ghee and mix well to combine.

Make one-inch balls and place them on a cookie sheet (no need to pre-grease). You may flatten the top of each cookie a bit with your fingers or a fork. Sprinkle on pistachio powder (I ground up some nuts in an electric mill).

Bake about 15 minutes or until cookies turn a very faint light pink, or 5 to 10 minutes longer, to a light golden color. The cookies turned out a bit crumbly but delicious.

Makes 3 to 4 dozen cookies.

-- Provided by Rashmi Ravindra, Indian Room Committee, University of Pittsburgh

NUSS HORNCHEN (GERMAN WALNUT CRESCENTS)

Walnut Crescent

PG TESTED BY MARGI SHRUM

• 1 cup butter, softened (we used unsalted)
  
• 1/4 cup confectioners' sugar
  
• 1 1/2 teaspoons water
  
• 2 teaspoons vanilla extract
  
• 2 cups flour
  
• 1 cup walnuts, finely chopped

Preheat oven to 375 degrees.

Cream butter with sugar. Add remaining ingredients. Shape into rolls about 3/4-inch in diameter. Cut into pieces about 2 inches long. Put onto ungreased cookie sheet and pull ends down to form crescents.

Bake 12 to 15 minutes. Let cool slightly on wire racks.

While warm, roll in confectioners' sugar and then again when cool.

Makes about 5 dozen cookies.

-- Provided by Christel Van Maurik, German Room Committee, University of Pittsburgh

ORANGE FIVE-SPICE SUGAR CUTOUT COOKIES

	Orange Five-Spice Sugar Cutout Cookie Click photo for larger image.

PG TESTED BY GRETCHEN MCKAY

Tester's note: These fragrant cookies look like traditional sugar cutouts but taste more like gingerbread.

• 1 1/2 cups (3 sticks) unsalted butter, softened
  
• 1 cup granulated sugar
  
• 2 large egg yolks
  
• 2 tablespoons Chinese five-spice powder (available in the grocery ethnic food aisle)
  
• 1 tablespoon finely grated orange zest
  
• 1/4 teaspoon salt
  
• 3 cups all-purpose flour
  
• Decorative sugar

Combine butter and sugar in a medium bowl. Using an electric mixer or wooden spoon, cream together until light and fluffy. Beat in egg yolks, one at a time.

Stir in the five-spice powder, orange zest and salt. Then stir in the flour. Continue to blend just until the dough comes together and is evenly mixed. Divide into three flattened balls and wrap in plastic wrap. Chill dough for at least 3 hours or overnight.

Preheat oven to 350 degrees with oven racks in the lower and upper thirds of the oven. Butter two baking sheets.

Working with one ball of dough at a time, roll out to 1/8-inch thickness between sheets of lightly floured parchment paper. Cut into shapes and place on cool, buttered cookie sheets. Work in batches and keep the remaining dough chilled until ready to cut. For the best defined shapes, chill the cookies on the baking sheets before baking.

Sprinkle the tops of the cookies with decorative sugar. Bake until bottoms just begin to brown, about 10 minutes. Transfer to a wire rack to cool.

Makes 3 to 4 dozen cookies.

-- Adapted from the Wisconsin Milk Marketing Board

ROGAL SWIETOMARCINSKI (ST. MARTIN'S CRESCENT ROLLS) (POLISH)

St. Martin's Crescent Roll

PG TESTED BY MONESSA TINSLEY

• 1/3 cup granulated sugar
  
• 2/3 cup ground walnuts
  
• 1/3 cup butter or margarine
  
• 1 1/2 cups flour
  
• 1 egg
  
• 1/2 cup confectioners' sugar

Combine all ingredients except for confectioners' sugar and mix until smooth. Put dough into freezer for about 30 minutes to firm.

Meanwhile, grease baking sheet and preheat oven to 350 degrees.

When dough is firm, take 1 tablespoon of dough at a time and roll it in your hands to form a 2-inch-long cylinder. Place on greased baking sheet, form into a horn or crescent and bake 10 to 15 minutes. Remove from oven and while still warm; coat with confectioners' sugar.

Makes 3 dozen cookies.

-- Provided by Stephanie Matula, Polish Room Committee, University of Pittsburgh

TORTTU (FINNISH)

PG TESTED BY JIM HEINRICH

• 2 sticks butter, softened
  
• 2 1/4 cups all-purpose flour
  
• 1 teaspoon baking powder
  
• 1 cup whipping cream
  
• Apricot or prune filling (about 8 ounces -- we used apricot)
  
• 1 egg white

Mix together butter, flour and baking powder. Add cream and mix only enough to blend the ingredients. Refrigerate the dough for 1 to 2 hours.

Roll the dough into a long rectangle and fold into 3 layers. Do this 2 or 3 times. Let the dough stand in the refrigerator for at least one hour. When it has cooled, cut into 2 pieces.

Roll each piece into a rectangle about 12 inches by 9 inches. Cut each piece into 3-inch squares. (Each piece will yield 12 cookies.)

Preheat oven to 400 degrees.

Make a short cut toward the center in all of the corners of the squares. Put a dab of filling in the middle of each square, and fold the corners in the middle to form stars. Use water to moisten the corners so that they stick together. (Pressing the folded edges down will help them to keep their shape.) Use toothpicks to hold the corners together in the middle, if needed.

Brush the torttus with egg white and bake for about 15 minutes.

Makes 2 dozen cookies.

-- Provided by Seija Cohen, Finnish Room Committee, University of Pittsburgh

VANILLA-CHAI ICEBOX SHORTBREAD COOKIES

	Vanilla Chai Shortbread Click photo for larger image.

PG TESTED BY AMY MCCONNELL SCHAARSMITH

Tester's note: You can find vanilla beans and pumpkin pie spice at Penzey's Spices on Penn Avenue in the Strip District, or substitute 1 1/2 teaspoons vanilla extract and homemade pie spice if you prefer. To make pumpkin pie spice, combine 1 teaspoon cinnamon with 1/4 teaspoon each allspice, ginger, ground cloves and nutmeg.

• 2 1/3 cups all-purpose flour
  
• 2 teaspoons pumpkin pie spice
  
• 2 teaspoons ground ginger
  
• 1/2 teaspoon ground allspice
  
• 1/2 teaspoon ground cardamom
  
• 1 cup (2 sticks) unsalted butter, softened
  
• 1 cup granulated sugar
  
• 3 tablespoons honey
  
• 1/4 teaspoon salt
  
• 2 large egg yolks
  
• 1 medium vanilla bean

Icing:

• 1 cup confectioners' sugar, sifted
  
• 2 teaspoons pure vanilla extract
  
• More vanilla bean seed scraping, if desired
  
• 1 tablespoon water

In a large bowl, sift or whisk together flour, pumpkin pie spice, ginger, allspice and cardamom. Set aside.

Combine butter, sugar, honey and salt in a bowl. Using an electric mixer or wooden spoon, beat until light and fluffy. Add the egg yolks, one at a time, and beat until smooth.

Using a small knife, split the vanilla bean lengthwise in half. Scrape the seeds (they look like a dark paste) from both sides of the pod with the tip of the knife and add them to the butter-sugar mixture. Beat to combine.

Add in flour-spice mixture, 1 cup at a time, blending until fully incorporated.

Divide the dough in half and transfer each half to a sheet of wax paper. Using the wax paper, shape into a 12-inch rectangular log. Chill logs at least 2 hours or overnight.

Preheat oven to 350 degrees with an oven rack in the middle. Line two baking sheets with parchment paper.

Unwrap logs and roll in decorative sugar, if desired. With a sharp knife, cut logs into 1/8-inch-thick slices and arrange 1/2 inch apart on baking sheets. Bake until lightly browned around edges, about 10 to 12 minutes. Transfer to racks to cool.

In a small bowl, whisk together icing ingredients until smooth and transfer to a sealable plastic bag. Cut an 1/8-inch opening in one corner of bag. Arrange cookies as closely together as possible on sheets of wax paper and drizzle icing decoratively across the tops.

Makes 3 to 4 dozen cookies.

-- Wisconsin Milk Marketing Board