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Place the rolled cookie onto a parchment lined cookie sheet. Dust the cookies with powdered sugar again. Bake at 350 degrees F until the cookies turn a light brown, about 20-30 minutes.

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4 tbsp. sweet cream. 6 egg yolks. Enough flour to form firm dough. Cream sugar and butter, add egg yolks and blend well. Add remaining ingredients, mix well. Add enough flour so dough is easily rolled. Roll to 1/2 inch thickness. Cut with cookie cutter. Bake at 375 degrees for 12 to 15 minutes or until golden brown.

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vanilla bean, cut into 1/2 inch pieces. 300. grams lard (ideally leaf lard) 250. grams granulated sugar. 1. whole egg. 2. egg yolks.

Yugoslavian Christmas Cookies Cookies recipes christmas, Holiday

Vanilice are the most famous Serbian cookies. Their name means cookies made with vanilla. They are shortbread sandwich cookies with ground walnuts an filled.

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Preheat the oven to 350 degrees. Roll the dough out to 1/8" thickness and cut into even pieces. Spread a small amount of filling on each piece of dough and roll up like miniature cinnamon rolls. Place seam side down on baking sheet. Bake in preheated oven for 20 minutes or until edges turn golden brown.

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Rolling and Baking. Preheat your oven to 325F, and line a baking sheet with parchment paper. Working with half of the dough at a time, dust your counter top with flour and roll out the dough to ¼ inch thick. Using a 1 inch, round cookie cutter, cut out the cookies and place them one inch apart on your baking sheet.

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Divide dough into 3 equal parts. Wrap in wax paper. Chill in refrigerator at least 1 hour. Combine walnuts, sugar and vanilla extract. Fold in stiffly beaten egg whites. Set aside. On a board sprinkled with confectioners sugar, roll each part of dough into an 8-inch circle; cut each into 8 pie-shape wedges. Fill wide end of each wedge with 1.

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Add sugar and process until nuts and sugar are well blended. Processing along with granulated sugar helps break down the nuts a little finer. Transfer the nut-sugar mixture to a mixing bowl. Break or cut each stick of butter into three or four pieces. Add the flour, butter, vanilla and egg to the mixing bowl.

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5. Slatko. Slatko, or simply "sweet", is a famous Serbian jam. The difference in how they make it is in how the fruit is treated. Instead of breaking down into an almost liquid state, the fruit for slatko is kept whole. You are eating whole fruit in a sweet and often tangy liquid.

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Preheat oven to 325F. Roll out the dough to 1/4 inch thick. Using a 1 inch cookie cutter, cut out the cookies and place them on your baking sheet. use 1 inch cookie cutter. Little Vanilla Cookies. Bake at 325 for about 11 minutes. (until they start to golden around the edges)

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2. Once the dough has completely chilled, take it out of the refrigerator and preheat your oven to 180°C. Line 2 baking trays with parchment paper and set aside. Roll out the dough on a lightly floured surface to a thickness of about 0.5 cm thickness. Use a cookie cutter or shot glass to cut out small round pieces.

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The cookie batter. Pre-heat the oven to 200°C. Line 2 baking trays with baking/parchment paper and set aside. In a bowl, beat the eggs until foamy. Then gradually add the granulated sugar, one tablespoon at a time, mixing well after each addition. Once all the sugar is incorporated, add the lemon juice.

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To the bowl, add the powdered sugar, salt, and vanilla. Mix with the butter until light, about 3-4 minutes, scraping the sides of the bowl as necessary. Add the flour and chopped walnuts. Mix on low until combined, scraping the sides of the bowl as necessary.

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DOUGH: ½ lb butter 3 heaping tbsp sugar 2 eggs 3½ c flour 1 tsp baking powder ½ c milk. Preheat oven to 350 degrees. Whip the butter in a mixer. With the mixer running, add remaining dough ingredients (in listed sequence). The dough should achieve a Play-Doh-like consistency; if not, adjust the flour or milk as needed.

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2. Raffaello Balls. Raffaello balls are famous at Christmas in Serbia. This small cake is made from hazelnuts embedded in vanilla, butter, and powdered sugar balls. After the ball is formed, with the nut in the middle, it is rolled in coconut flour. The result is a ball full of layered flavors.

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Store in a dry place. In a mixer fitted with the paddle, beat the lard with the granulated sugar until creamy. Beat in the egg, egg yolks, lemon juice and lemon zest. Add the walnuts and flour and beat until a uniform dough forms. Cover the dough and refrigerate for at least 3 hours or overnight.