Cookies Around the World 3 of 5

Recipe by CoolMonday

This is a great recipe for variety (English, French, Greek, German, Finnish, Italian, Swedish, Norwegian, Turkish, Mexican. I have split them, two to a recipe but if you want them all, there are 5 separate recipes. They are made from one basic cookie dough. I think some of them may be posted individually, but at Christmas I make the entire variety. Each batch of basic dough makes a batch of two of the cookies with the ingredients I have listed. Time does not include chilling time.

Top Review by persi

I added the spumoni bars to my Christmas trays and they went over well, I'd give them 4 stars. The dough was a little tricky to shape but I found that molding the middle and then putting in the freezer for a bit helped a lot. I then pulled it out and could shape the other doughs on either side and put it all in the freezer before slicing. We also discovered that we loved the pistachio layer. It was such a hit while making the cookies that we actually made a full recipe of just pistachio and used a small cookie scoop to portion it. The pistachio were the only cookies that I held back from goodie trays and went only to our nearest and dearest in their goodie baskets. The pistachio cookies were a full 5 stars!

Ingredients Nutrition


  2. Cream butter and sugar.
  3. Beat in egg and vanilla.
  4. Add flour slowly and mix well.
  6. Add almond extract to 1/2 cookie dough.
  7. Cover and chill for at least 2 hours.
  8. Heat oven to 375.
  9. Roll dough 1/4 inch on lightly-floured cloth-coverd board.
  10. Cut into strips 2 1/2 by 3/4 inch.
  11. Bake on ungreased baking sheet 10-12 minutes, until very light brown.
  12. Cool.
  13. For frosting, blend confectioners sugar, vanilla, milk, food color.
  14. Frost cookies.
  15. Sprinkle with almonds.
  17. Divide 1/2 cookie dough into 3 parts.
  18. Part 1- mix in premelted chocolate.
  19. Part 2- mix in pistachio nuts and green food color.
  20. Part 3- mix in rum flavoring and red food color.
  21. shape each part into rectangle, 8 by 3 inches.
  22. Layer rectangles, placing green dough in center.
  23. Press together.
  24. Wrap and chill at least 2 hours.
  25. Heat oven to 375.
  26. Cut dough crosswise into 1/8 inch slices.
  27. bake on ungreased backing sheet 5-7 minutes, until no imprint remains when touched lightly.

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