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Eastern European Cookie Traditions

Photo by Baby Kato The holidays are a celebration of traditions inspired by our heritage and culture. Many of these traditions are carried out in the kitchen. We bake cookies from recipes handed down from our mothers, aunts and grandmothers. Baking traditional cookies for family and friends is a way to share our joyful memories of holidays past and to pass on our heritage.
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From Southern Living April 2007. I'm saving this recipe until I have fresh tomatoes from the garden. Serve with a salad for a complete meal that comes together quickly. Notes from SL, do not use deli ham due to the moisture content. You can also use leftover ham in this recipe.

Recipe #218019

19 Reviews |  By Dawnab

A south beach friendly way to use any extra your garden is giving, try to pick them when they are less than 3 inches in diameter. Use lo-fat sour cream for phase one, but it tastes good no diet at all!

Recipe #131346

Secrets to Hungarian Cooking.

Recipe #124140

Hungarian Christmas cookies also referred to as nuthorns

Recipe #77174

Another one my grandmom used to make and no one has the recipe. After hours of searching the web, I finally found it (I didn't even know the name before!). This version is from Linda Paul, who won a Christmas cookie contest in Minneapolis with them.

Recipe #107051

1 Reviews |  By Lennie

A very different cookie for your holiday sweets tray. I have not tried this myself.

Recipe #13914

6 Reviews |  By Amanda2

Erma Gassensmith was my son's fifth grade teacher. She got the recipe from watching her mother and measuring all the ingredients as her mother made the kieflies. Her mother immigrated from Hungary. "The trick to making beautiful, tender kieflies is to handle the dough as little, and as gently, as possible. Bake the kieflies as soon as you have filled a batch so that the dough does not become warm and limp. If you feel dough has become a bit warm after filling a cookie sheet, refrigerate for 15 minutes before baking." Erma Gassensmith.

Recipe #4465

5 Reviews |  By Bayhill

Posted for the Zaar World Tour 2006-Hungary. From the "Best of Baking" cookbook. Lemon peel, clove and poppy seed often flavor Eastern European cookies. Poppy seed filling can be found next to the canned pie filling at the supermarket.

Recipe #173969

Traditional Hungarian treats, very popular with kids and adults. Make sure you let the dough chill overnight to make it easier to work with. Prep time reflects overnight chilling.

Recipe #39767

Wonderful crispy and light as a feather fried cookies. Always made for Hungarian weddings. These pastries would also be served with coffee after Sunday dinner.

Recipe #162154

Secrets to Hungarian Cooking. I've never made this. I'm just guessing the times. I wrote instuctions like they were given.

Recipe #124058

These cookies are those wonderfully crispy, light as a feather fried dough cookies always made for Weddings. They look so beautiful when piled high in a pyramid on a cut crystal platter. These pastries would also be made for a Sunday dinner and served with coffee after a meal of Beef Gulyas or Chicken Paprikas. It always left traces of powdered sugar on your upper lip, and sometimes on the tip of your nose.

Recipe #5140

My grandmom made these every Christmas with a special copper wheat sheaf mold. My uncle inherited the mold and the recipe, but the recipe was not very clear. I found this on the web so I could recreate the memory. It's cut into bars instead of being molded.

Recipe #106538

These are rich and delicious cookies that I found in an Hungarian cookbook.

Recipe #106735

Posted for the Zaar World Tour 2006-Hungary. I haven't tried this recipe, but it seems to be a very quick and easy cookie to make. These bars are sticky and gooey and similar to a walnut pie.

Recipe #175807

15 Reviews |  By bug @<

These cookies are SO light and SO YUMMY! This is my late grandfather's recipe; his favorite cookies to make for us, and my favorite to eat! Not sure if the spelling is completely correct; but he came straight from Hungary so I guess he'd know. :) Prep time does not include chill time. Yield is an estimate. (The jellies/pastry fillings used in this recipe can be found in cans in the baking isle of most grocery stores. I recommend using the "SOLO" brand.)

Recipe #76441

One of my favorite cookies of all time, these are fabulous warm from oven, but also keep well in an airtight container. My Hungarian/Austrian Grandmom called these "Butterhorns", an aunt on the other side called her version "Schnecken" and I have seen versions of this also under "Rugelach" or "Rululach". It really does not matter what they are called, they are AWESOME!!!! (Chill time not included)

Recipe #50901

My Grandma would make these every year at Christmas - we called them "pillow cookies" because they puff up when they bake. Now that my Grandma is gone, I use the Springerle rolling pin she always used--what a wonderful way to remember her!

Recipe #13826

This is from the Ellis Island Immigrant Cookbook.

Recipe #13863

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