2010 Holiday Baking Live Webcast | World Cookies

World Cookies

Learn how to make German Vanilla Half-Moons, German Walnut Macaroons and Scandinavian Rosettes from the kitchen of Allrecipes.com in our 2010 live holiday baking broadcast.

Ingredients - German Vanilla Half-Moons

3/4 cup butter, softened
1/2 cup white sugar
2 egg yolks
1 1/2 vanilla beans, divided
1 1/2 cups all-purpose flour
1/2 cup ground almonds
2 cups confectioners' sugar for rolling

Directions - German Vanilla Half-Moons

1.In a medium bowl, cream together the butter and white sugar until smooth. Beat in the egg yolks one at a time. Split the half of vanilla bean and scrape the seeds; stir the seeds into the butter mixture. Mix in the flour and ground almonds. Divide the dough into two pieces, wrap and refrigerate until firm.
2.Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper. Break off tablespoonful sized pieces of dough and roll them into little ropes about 2 inches long. Bend the ropes into a half circle and place them 2 inches apart onto the prepared cookie sheets.
3.Bake for 10 to 15 minutes in the preheated oven, until lightly browned. Scrape the seeds from the remaining vanilla bean and stir them into the confectioners' sugar. Carefully roll warm cookies in the vanilla sugar.

Ingredients - German Walnut Macaroons

4 egg whites
3/4 cup confectioners' sugar (actually a bit more, so make it a generous cup full!)
2 cups quartered walnuts
1 teaspoon vanilla extract

Directions - German Walnut Macaroons

1.Preheat oven to 300 F (150 C) and cover 2 baking sheets with baking paper.
2.Beat together the egg whites in a bowl until stiff peaks form. Gradually add the confectioners' sugar 1 teaspoon at a time while continuing to beat at high speed. Then add vanilla extract. The egg whites won't stay firm, but that's OK.
3.Fold walnuts into the egg mixture with a spatula. Drop mixture by the teaspoonful onto the prepared sheet, spacing about 2 inches apart.
4.Bake in preheated oven for about 20 - 25 minutes. Allow to cool on baking sheet and store cold cookies in a tight fitting container.

Ingredients - Scandinavian Rosettes I

2 eggs
1 tablespoon white sugar
1 cup sifted all-purpose flour
1 cup milk
1 teaspoon vanilla extract
1/4 teaspoon salt

Directions - Scandinavian Rosettes I

1.Combine eggs, sugar and salt; beat well. Add remaining ingredients and beat until smooth.
2.Heat a rosette iron in deep, hot oil (375 degrees) for 2 minutes.
3.Drain excess oil from iron. Dip in batter to 1/4 inch from the top of the iron, then dip iron immediately into hot oil (375 degrees).
4.Fry rosette until golden, about 30 seconds. Lift out; tip upside down to drain. With fork, push rosette off iron onto a rack placed over paper towels.
5.Reheat iron 1 minute; make next rosette.
6.Sprinkle rosettes with confectioners' sugar.