How to Make Italian Pepper Biscuits

Last week I shared my mom's recipe for traditional Italian almond biscotti, which she submitted to my Eat Christmas Cookies event. Now you didn't think my dad would be outdone by her, did you?

So today it's time for my dad's entry, Italian Pepper Biscuits. This recipe was my grandmother's original and has been in the family for over 80 years.

(Click on the logo for details and see all of the delicious entries here.)

Now you may be asking yourself, "what is a pepper biscuit?" It's a savory Italian biscuit made primarily of flour, olive oil, black pepper, and fennel seeds. They can be found in many Italian delis and are usually ring-shaped biscuits that have been boiled.

My family's pepper biscuits are baked instead of boiled. When you bite into one, you'll find the texture to be satisfyingly crisp and slightly crumbly. They're all-occasion biscuits too. Serve them as a part of an antipasto. Crumble them into "croutons" for a unique salad topping. Or savor them with a hot espresso or tea.

Pepper biscuits make great easy and inexpensive Christmas gifts too because they can be made ahead. Once cooled, store in air-tight container (preferably tin to maintain their crispness) and keep in a cool area; they should last up to a month.


(This festive Christmas colored "Chinese take out" box was $1 at Target!)

Even though my mom loves to make pepper biscuits, she prefers when my dad does because he twists each cookie so uniformly. If you're not into twisting, you can also roll the dough into a cigar shape and simply form a circle. They're equally delicious no matter what shape they come in.

Dad's Italian Pepper Biscuits
These savory Italian biscuits are satisfyingly crisp and slightly crumbly. They are all-occasion biscuits too. Serve them as a part of an antipasto. Crumble them into "croutons" for a unique salad topping. Or savor them with a hot espresso or tea.

Makes 30 biscuits
Print recipe only here.

1 cup olive oil, preferably extra virgin
1 cup water
1 teaspoon salt
1 heaping teaspoon black pepper
2 teaspoons fennel seed
1 tablespoon baking powder
3 cups all-purpose flour

1 egg, lightly beaten for egg wash

Preheat oven to 375 degrees F. Position racks in the upper and lower thirds of the oven. Line two large baking sheets with parchment paper.

In a large bowl, hand mix olive oil, water, salt, black pepper, and fennel seed. Add baking powder and flour. Mix until well blended and a dough begins to forms. Lightly work the dough with your hands until the texture is oily and smooth. If the dough is too sticky, then mix in 1 tablespoon of all-purpose flour at a time, until smooth.

Using your hands, pinch off a 2-tablespoon size piece of dough. Roll the dough between lightly floured hands. Roll into a thin cigar shape that is approximately 8 inches long. Form a U shape, then criss-cross the pieces until a braid forms. Place 15 biscuits per baking sheet. Brush tops of biscuits with egg wash. Bake for 40 minutes, rotating pans mid-way through. Biscuits should have a golden color and be crisp on the bottom. Remove from oven and place on a cookie rack to cool completely.

Biscuits should be stored in an air-tight tin container (preferably tin to maintain their crispness) and kept in a cool area, such as a cupboard. Properly stored, they should last up to one month.

Here are more easy and inexpensive edible Christmas gifts you might like:

Traditional Italian Almond Biscotti
Biscotti can be made ahead and stored. Given their sturdy texture, they stand up well to packing, so they make great edible gift to mail.


Chocolate Dipped Almond Biscotti
I am downright giddy when I receive a gift box of of my mother-in-law's chocolate dipped almond biscotti.





Orange, Date, and Pecan Bread
Mini quick breads in decorative porcelain baking dishes make attractive and thoughtful gifts. You could also make mini Banana Coconut Almond Bread or Persimmon and Date Bread.


Mom's Peanut Butter Fudge
Everyone loves receiving fudge, especially when it's thick and creamy and studded with peanuts. Feel free to play around with other add-ins such as marshmallows, dried fruit, crushed candy canes, or whatever else you fancy.

Also I'm giving the gift of pepper biscuits to The Happy Cook over at My Kitchen Treasures who is looking for Homemade Christmas Gifts. Click here for many more delicious ideas.


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Keeping Family Recipes Alive: Mom's Recipe for Italian Lemon Egg Biscuits

My mother was a 30-year-old new mom when she made her first batch of Italian lemon egg biscuits. She wrapped a few in cellophane and gave them to my older brother to give to his kindergarten teacher. The story goes that the teacher called up my mom begging for the recipe, claiming they were the best cookies she had ever tasted.

Since that day, my mom has baked thousands of lemon egg biscuits. Infused with lemon extract and coated with a sweet, crunchy lemon icing, these cookies are light, cakey and refreshingly citrusy. They're a perennial favorite in her Christmas cookie trays; they appear at every family birthday party; and they grace the dessert table every Easter Sunday.

The kids in our family have always adored lemon egg biscuits. I grew up making them with my mom, and now she is passing on the tradition to her granddaughters. The dough is soft, springy, and easy to roll, making it ideal for children's little hands. The best part is icing and decorating the cookies. Kids love to watch the confectioners' sugar and milk transform into a smooth, creamy white, sweet icing as they stir and stir. Of course, nothing pleases them more than dipping the cookies in the icing and decorating them with loads of colored candy sprinkles.

So today's post is for my nieces, Jessica and Alexandra. Girls, please ask Daddy to print up this recipe, and put it in a safe place. There will come a day, maybe in 2070 when you'll pass it on to your granddaughters. You can tell them, "This recipe is 100 years old, and it's from your Mimi who made the world's best cookies."

Italian Lemon Egg Biscuits
Makes 72 cookies
Print recipe only here.

Cookie Dough:
6 cups all-purpose flour
1 1/2 cups granulated sugar
3 tablespoons baking powder
1 teaspoon salt
6 large eggs
4 tablespoons lemon extract
1 cup canola oil
1/2 cup whole milk

Lemon Icing:
2 1/2 cups confectioners' sugar
2 tablespoons lemon extract
A few drops of whole milk
Colored candy sprinkles (optional)

1. Preheat the oven to 325 degrees, and position a rack in the center of the oven. Line four large cookie sheets with parchment paper.

2. In a large bowl, mix flour, sugar, baking powder and salt.

3. In a small bowl, lightly whisk eggs, lemon extract, oil and milk.

4. Add the wet ingredients to the dry ingredients. Using a rubber spatula, mix until a dough starts to form. Using your hands, lightly squeeze and knead the dough. If it seems a bit dry, then add 1 teaspoon of milk at a time until it reaches desired consistency. The dough should be somewhat sticky and elastic.

5. Scoop 1 tablespoon of cookie dough and roll between lightly floured palms until a smooth ball forms. Place the balls on a parchment-lined baking sheet 2 inches apart.

6. Bake cookies for 15 to 20 minutes, or until lightly browned on the bottoms. The tops will be white but cooked through. Transfer to a rack and cool completely before frosting.

7. To make the icing, whisk the confectioners' sugar and the lemon extract in a small bowl. Add a few drops of milk and continue whisking until the icing is smooth and opaque and clings to the back of a spoon. Taste and add more lemon extract and/or confectioners' sugar, if desired. When it's ready, pour icing through a fine-mesh sieve to remove any tiny clumps of confectioners' sugar.

8. For easy cleanup, place a sheet of parchment paper under a cookie rack before icing cookies. Dip the top of the cookie in the icing, then place on the rack. Decorate with colored candy sprinkles, if desired. Allow to dry completely before storing in an airtight tin or plastic container. Place waxed paper or parchment paper between layers to protect the icing and sprinkles. Properly stored, cookies should last seven to 10 days.

You might also enjoy these Italian desserts:
Italian Easter Rice Pie
Italian Pizzelle Cookies
Italian Pepper Biscuits
Italian Pignoli (Pine Nut) Cookies
Italian Easter Ricotta Pie with Pineapple
Italian Almond Torte with Blood Orange Compote

You might also enjoy these lemon cookies:
Lemon Anise Cookies recipe at La Fuji Mama
Lemon Burst Cookies recipe at Brown Eyed Baker
Lemon Lavender Cookies recipe at Elana's Pantry
Lemon Pistachio Cookies recipe at Once Upon a Plate

Remembering Nan and Her Recipe for Italian Chicken and Escarole Soup

Fall has arrived in San Diego. This morning on our hike Jeff and I could see our breath in the blustery morning air. We loved it.

There's nothing like a chill October morning with a crisp blue sky to evoke feelings of nostalgia. Within minutes of our hike, our talk turned to missing New England and our autumn traditions, like apple picking, pumpkin carving, and decorating for Halloween.

One person in particular has been on our mind: my grandmother, Nan. I have written about Nan numerous times on this blog, and many of my regular readers feel as if they know her. Last October 5th, Nan turned one hundred years old. She had no idea of the significance of the day. But she did love her whipped cream covered chocolate cake with pink roses, so much so, that she ate two big slices. Watching her enjoy that cake was the best part of the day.

This past July, Nan passed away peacefully, with my mother by her side. Yes, she was fortunate to live to 100. Still, I miss her. We all do.

Next week Jeff and I are going back to Rhode Island. This morning on our hike, I instinctively said to him, "When are we going to visit Nan?" Then I realized, Wait a minute. We can't visit Nan. It's strange how that happens.

Feeling blue for Nan and for New England, I decided to make us something soul-soothing: Nan's Italian Chicken Soup with Escarole. What made her soup special was escarole -- a crisp, bitter type of endive that lends robust flavor. If you're wondering where the mini meatballs are, you won't find any here. Nan couldn't abide meatballs in chicken soup, and neither can I. That's all there is to it.

This recipe is based on Nan's soup, though it isn't her exact recipe. It couldn't possibly be -- she never used recipes. For her, it was always just "a little of this" and "a pinch of that." This won't taste exactly like Nan's -- no one's ever could -- but it will sooth your belly and your soul. The way only your grandmother's chicken soup can. Thanks, Nan.



Nan's Italian Chicken and Escarole Soup
Makes 8-10 servings
Print recipe only here.

2-2 1/2 pounds boneless, skinless chicken breast
4 tablespoons olive oil, divided
salt and freshly ground black pepper
1 yellow onion, diced
3 carrots, peeled and cut into 1/2-inch slices
4 celery stalks with leaves, cut into 1/4-inch slices
12 cups chicken stock or broth
1 head of escarole, chopped (about 5 cups)
2 teaspoons salt
1 teaspoon crushed red pepper flakes
1/4 cup fresh flat leaf parsley, chopped
1/2 cup grated Reggiano-Parmigiano cheese, plus extra for garnish
2 cups cooked ditalini or other small pasta, optional*

1. Preheat oven to 350 degrees F. Line a large rimmed baking sheet with tinfoil (for easy clean-up). Drizzle 2 tablespoons olive oil over chicken. Sprinkle with several shakes of salt and pepper. Place in a single layer on the prepared baking sheet. Cook for 30 minutes. Remove, and cool slightly. Then using a fork, shred the chicken.

2. Meanwhile, in a large pot over medium heat, add remaining 2 tablespoons olive oil. Add onions, carrots, and celery, and saute 5-7 minutes, or until lightly browned. Add the cooked chicken and broth. Bring to a boil. Reduce to low. Add escarole, salt, crushed red pepper, parsley, and cheese. Cook for 20-25 minutes. Taste it, and adjust seasonings as needed. Add cooked pasta, if desired. Otherwise, serve hot, and garnish each serving with additional grated cheese.

*Nan would add the cooked pasta only just before serving so it wouldn't soak up all the broth. I do the same. I'd also highly recommend serving some crusty Italian bread with this soup. How are else are you going to sop up the broth at the bottom of the bowl?

Here are more posts featuring Nan and her recipes:
Nan's Italian Lentil Soup
Italian Asparagus, Mushroom, and Parmesan Frittata
Potato, Pepper, and Onion Frittata
The Best Ever Pineapple Upside Down Cake
Italian Ricotta Pie with Pineapple
Italian Pizzelle Cookies
Italian Pepper Biscuits
My NPR piece: Nan's Way: The Only Way to Make Easter Pies (includes an audio interview!)

Thinking of Dad this Father's Day (Plus, a Give-Away)

As I was thinking of what to write about for a Father's Day post, I started to recall the times I talked about my dad on this blog. Turns out, it's a lot of times. So, rather than create a new story, I'm going to share some of the spark some good memories of you and your and dad. And, to dads everywhere, thanks, and Happy Father's Day.

There's a give-away too! 

In the comment section below, please share a fond memory of your dad. It can be sentimental, funny, quirky, food-related, sports-related, whatever. It's completely up to you! I'll choose 5 winners and mail them a signed copy of my book, Recipes Every Man Should Know. 

Deadline for entry is the end of the day, Sunday, June 10th so I can mail you the books in time for Father's Day on June 17.

Tweet about the contest, mentioning @Susan_Russo, and I'll count that as another entry. Good luck!

Lobster So Big, You Could Put a Saddle on It and Ride It

See a video of my dad trying to crack open a 14-pound crustacean. This is good viewing, folks.

How to Make Italian Pepper Biscuits

My dad share's his perfect pepper biscuits for my Christmas cookie round-up.

What's In Your Basement?

My attempt at an intervention regarding my dad's obsession with stockpiling food. 

How to Roast Peppers with Jerry Lewis

Dad + Jerry Lewis + bushels of peppers = Labor Day celebration

How to Make Pizzelle Cookies in 5 Easy Steps

Buddy may be the Cake Boss. My dad is the Pizzelle Boss.

Hey, Dad, I Finally Like Spaghetti Squash!

A story about my dad's overzealous appreciation to spaghetti squash.

Bring Back the McDonald's Shamrock Shake

Me: Wisdom teeth, pain. Dad: Shamrock Shakes. Lots of them. 

Patriots Pizza

One of the first posts I had written on Food Blogga highlighted two of my dad's favorite things:

pizza and football.

Cookbook Review: Scandinavian Classic Baking by Pat Sinclair

Growing up with an Italian grandmother, desserts usually meant full-bodied, booze-spiked, often savory treats including tiramisu, Italian pizzelle cookies, pignoli cookies, and pepper biscuits. The only thing I knew about Scandinavian desserts was, well, nothing. Thumbprint cookies didn't count since I thought Mrs. Claus invented them.

Not anymore. Thanks to Pat Sinclair's lovely new cookbook Scandinavian Classic Baking, I now know how to make Swedish Pepparkakor (spicy gingerbread cookies), Sandbakkels (miniature butter cookies shaped into a cup and filled with jam or cream), and Spritz (classic Swedish butter cookies made with a cookie press).

Sinclair organizes her 42 recipes into five chapters: Coffee Breads, Cakes, Cookies, Tarts, Fruit Desserts & Pastries, and Traditional Favorites. Recipes are highly detailed, so even a novice baker can feel confident attempting a new recipe. You'll find sublimely simple recipes such as orange bundt cake next to more sophisticated ones such as Scandinavian apricot almond bars.



Each recipe is accompanied by engaging historical facts and a beautiful, full-colored photo from Joel Butkowski. Did you know, for example, that Scandinavia is called the "Land of the Midnight Sun" during the summer since the sun never sets at higher altitudes? How about that on Shrove Tuesday (the day before Ash Wednesday) it's tradition to eat rich, buttery "Shrove Tuesday Buns" as an indulgence before the coming lean days of Lent? Sinclair also sprinkles useful tips and advice throughout the book such as how to properly beat egg whites and how to grind cardamom seeds in a mortar and pestle.

Whether you're an accomplished baker or baking newbie, you'll find many sweet spots in Pat Sinclair's Scandinavian Classic Baking.

Now, it's give-away time!

One lucky Food Blogga reader will receive a copy of Scandinavian Classic Baking. To enter, simply tell me why you'd like to win the book. The winner will be announced on Monday, October 17, 2011. If you tweet about it and mention @foodblogga, I'll count that as another entry!

Swedish Kringle
Makes 2, 10-servings each
Printable recipe.

Warm-hearted thanks to Janet Russo, my mom, for baking this Swedish Kringle with such love.

Crust:
1 cup all-purpose flour
1/2 cup cold unsalted butter
1 tablespoon water

Topping:
1 cup water
1/2 cup unsalted butter
1 cup all-purpose flour
3 large eggs, room temperature
1 teaspoon almond extract

Frosting:
2 cups confectioners' sugar
1 tablespoon butter, softened
1 teaspoon almond extract
3 tablespoons heavy whipping cream or whole milk

1. Heat the oven to 350 degrees F. Make the crust. Place the flour and butter in the bowl of a food processor. Pulse until mixture resembles coarse crumbs with some pea-sized pieces. With the machine running, add water and process until the dough is formed. Put dough on a lightly floured surface and shape into a ball. Divide the dough in half. Press each half into a strip about 3 inches wide and 10 inches long on a ungreased baking sheet.

2. Make the topping. Heat the water and butter in a medium sauce pan over medium-high heat until the butter is melted and the liquid is boiling. Add the flour all at once and whisk until a thick paste forms and leaves the sides of the pan. Cook about 1 minute longer, stirring constantly to evaporate excess moisture. Remove from the heat and cool at least 5 minutes to prevent the eggs from cooking when you add them.

3. Using a hand mixer or whisk, beat in the eggs, one at a time, beating well after each egg. Each egg should be completely mixed in before the next egg is added. Stir in almond extract.

4. Spread over the pastry strips, spreading almost to the edges. Bake 50 to 60 minutes or until puffed and golden brown. Cool on wire cooling rack. As the pastry cools, it will collapse. Cool completely.

5. Make the frosting. Mix the confectioners' sugar, butter, almond extract, and 2 tablespoons whipping cream or milk until smooth. Add more whipping cream or milk if needed for spreading consistency. Spread over pastry. Cut into slices before serving.

UPDATE: The winner was announced in the comments section, but I'm adding it here for those of you who didn't see it. Congratulations to Nicole Antoinette! You're the winner! 

Monica Bhide's Saffron-Cardamom Macaroons Recipe

I was going to finish the week off with leftover Thanksgiving turkey sandwiches, but after Thanksgiving dinner, then turkey pot pie, then curried turkey salad wraps, I'm done with turkey. Since I'm the ONLY person in the blogosphere who bought a 23.5 pound turkey for four people, I think it's safe to assume that I am the ONLY person who still has leftover turkey. So the rest is going in the freezer, and I'm moving on to Christmas cookies.

If you're looking for a unique Christmas cookie this year, try Monica Bhide's Saffron and Cardamom Macaroons. They're easy to make and are remarkably fragrant and sweet. Though I have baked with cardamom before, I have never baked with saffron. Like most people, I've always relegated saffron to savory dishes, but Monica has convinced me that saffron has a sweet side. Because of its floral overtones, it works well in these sweet and spicy cookies.

Want to share in our big, festive Eat Christmas Cookies event? Find out how here.  (Several Santa prizes will be given out throughout the event.) And check out the stash of Christmas cookies we've gotten so far. 



Saffron-Cardamom Macaroons
Yields 35-38 small macaroons (I made about 20 larger ones) 
This recipe is from Monica Bhide's cookbook, Modern Spice.
Print recipe only here. 

1 (14-ounce) package sweetened shredded coconut
10 ounces sweetened condensed milk such as Eagle brand, from a 14-ounce can
1 1/2 teaspoons ground cardamom
1 teaspoon saffron threads, crushed
1/4 teaspoon table salt
2 small egg whites, whipped to peaks

1. Heat the oven to 350 degrees F. Prepare a baking sheet by lining it with parchment paper and lightly spraying with nonstick spray.

2. Combine the coconut, condensed milk, cardamom, saffron, and salt in bowl. (It will form a mixture that is not like typical cookie dough, but once the egg whites are folded in, the mixture will hold together.)

3. To whip egg whites, start with room temperature eggs. I like to add a touch of lemon juice, salt, or cream of tartar to help the eggs get to the peaks. Once you begin to whisk them and they reach the soft peak stage, stop. If you continue to beat them, the proteins will break down and you will have a soft mess on your hands. Gently fold in the whipped egg whites to the mixture.

4. Using a spoon, mold the mixture into tablespoon-size balls and place 1 inch apart on prepared pan.

5. Bake for 14-16 minutes, until exterior is very slightly brown, the middle is still soft, and the bottoms are beginning to turn golden brown.

6. Remove from the oven. Allow to cool for about 20 minutes on a wire rack.

7. Serve at room temperature. These can be stored in an air-tight container for up to one week.

You might also enjoy these spiced baked goods from Food Blogga:
Pear and Cardamom Coffee Cake
Italian Pepper Biscuits 
Date, Fennel, and Pistachio Scones (Heart Healthy & Low Fat!)
Old-Fashioned Spiced Apple Streusel Muffins
Pumpkin Spice Cookies with Cranberries, Raisins, and Pecans

Here are more delicious cookies made with cardamom and saffron:
Kesar-Pista Nankhatai recipe at One Hot Stove (Indian cookies with cardamom and saffron)
Spring Saffron Shortbread recipe at Mango Power Girl
Baked Oatmeal Cookies with Cardamom recipe at The Amateur Gourmet
Chocolate Dipped Pistachio and Cardamom Cookies recipe at Lex Culinaria

For more about Monica Bhide's latest cookbook, Modern Spice, check out my review. You can also listen to an interview entitled "Our Insatiable Appetite for Cookbooks"with Monica and Adam Gopnik of The New Yorker.

How to Make Limoncello

I have featured my dad so many times on my blog I should start paying him. He graciously shared how to make traditional Italian pepper biscuits and pizzelles. He even not-so-graciously demonstrated how to crack the shell of a mammoth 14-pound lobster (the guy's got good biceps). Today he's back to show you how to make limoncello, the uniquely refreshing lemon Italian liqueur.

Limoncello is not difficult to make, but you have to plan ahead; the lemon and orange rinds need to soak for 48 hours. Give yourself 3 days -- 2 for soaking and 1 for the processing and freezing. The actual hands-on time is short, so don't be scared. Plus once you taste that tantalizing sweet-tart lemon, you won't care how long it takes to make. It's like Del's lemonade for adults (that's for my RI readers).

Here's how to make limoncello:

• Gather all of your ingredients: pure alcohol, milk, whiskey, vanilla, sugar, lemons, and oranges.
  

• Soak lemon and orange peels in a bowl filled with pure alcohol, and cover with a plate for 48 hours.
• Strain alcohol, and discard peels.

• In a very large pan, mix milk, sugar, whiskey, and vanilla. Bring to a boil.
• Lower the heat. The liquid should bubble as shown above. Keep stirring, and don't take your eyes off of it. If left unattended, it will overflow. Trust me. Then it will take you hours to remove the impossibly sticky lemon mixture off of your stove top. You'll curse me forever, and I couldn't live with the guilt.
  

• Once cooled, you will see a thin film form on the top of the liquid.
  

• Pour the limoncello through a sieve. Pour into bottles and freeze.
  

• Sit back, put your feet up, and enjoy a glass of refreshing chilled, creamy, limoncello. You deserve it.
  

Creamy Limoncello
Print recipe only here.

Update: July 9, 2010: Lately my dad has been soaking the lemon and orange rinds for 1 week, which imparts a more pronounced lemon flavor. The 48 hour soak is still delicious, but it's another option. 

1 liter (33.8 oz) pure alcohol – 1 liter = 4.25 cups
8 lemon peels
2 orange peels
2 liters whole milk (67.6 oz) or 8 ¾ cups
5 lbs sugar – 10 cups
1 shot glass whiskey
1 teaspoon pure vanilla extract

1. In a large bowl place lemon and orange peels. Pour pure alcohol over the peels. Soak for 48 hours on the counter top. Note: It's helpful to place a plate on top of the peels so they don't float to the top.

2. Strain lemon and orange alcohol; discard peels. Pour alcohol in a heavy bottomed large saucepan and add milk, sugar, whiskey, and vanilla. Bring to a boil, then reduce until just bubbling, for 5 minutes. Stir continuously, and keep a close eye on it so it does not boil over. Remove from heat and let cool completely. A thin film will form on the top of the limoncello. Using a large spoon, skim it and discard. Then pour limoncello through a fine mesh sieve.

3. Pour into bottles and freeze. Note: We use plastic containers, which are safer to handle than glass. Keep in freezer at all times. Shake before using.

You might also like:

Mini Custards with Limoncello-Spiked Raspberry Sauce

Grilled Watermelon Slices with a Honey-Lime Syrup

Italian Ricotta Pie with Pineapple

Europe: Christmas Cookies from Around the World 2007

Cookies are flying in fast. Click the map to see where they are coming from. Click here to view all of the cookies.


Submit your cookies from Europe, and you might win a copy of Sherry Yard's new cookbook. See details here.

Would you like to participate? See details here. You have until Dec. 24th.

Gattina of Kitchen Unplugged from Barcelona, Spain. Like everything Gattina creates, her Fig Christmas Wreaths are stunning. Though I could eat these cookies any time of the year, Christmas seems particularly appropriate for such festive treats made with figs, orange zest, chocolate, almonds, and anise seeds. Make sure to visit Gattina's site to see her recipe and tutorial on how to make the cookies. Be warned: you'll likely spend a lot more time there admiring her fabulous culinary creations.

Wendy of A Wee Bit of Cooking from Iverness, Scotland. Wendy presents beautiful Joulutorttu, (Finnish Christmas tarts). These elegant pinwheel shaped tarts would make a splendid addition to any Christmas table. Wendy suggests eating them warm from the oven with a steaming glass of glogi, a Finnish mulled wine. I'll take her advice on that one.

Margot of Coffee and Vanilla from London, UK. Margot shares her beautifully photographed Cranberry Jam Cookies. They are lovely to admire and easy to make. Dusted with a little snowy white icing sugar, these jam cookies are positively festive.

Katiez of Thyme for Cooking from France. Katie shares four scrumptious cookies with us because, really, four are better than one. Right?


The cookies on the left are Katie's Ginger Chocolate Chip Cookies. Made with molasses, cinnamon, and cloves, these cookies will fill your home with the sweet smells of Christmas.
The ones on the right are Katie's Peanut Butter Chocolate Oatmeal Cookies. Since they're made with oatmeal, I wonder if they count as breakfast.

Katie's third recipe combines dark chocolate, milk chocolate, and cocoa powder. Hence, the delicious name: Triple Chocolate Cookies. Katie's final recipe is a real time-saver. Her Ice-Box Cookies can be made several days in advance and baked whenever you have the time. We could all use a recipe like this one.

Sara of Ms. Adventures in Italy in Milan, Italy. Sara was inspired to make a batch of Sicilian Pistachio Cookies after a generous vendor at the Artigiano in Fiera gave her a gelato cup full of savory Bronte pistachios and olive oil. Since cookies "must have chocolate," Sara dipped these cheerful stars in melted chocolate and decorated them with colored candy sprinkles. Now, they're not only irresistible, but they're also a delightful Christmas gift.

Suzana of Home Gourmets from Lisbon, Portugal. What do you do when it's cold, wet, and foggy outside? You stay indoors. You bake elegant Viennese Cookies. Then you dip the cookies in decadent Lindt 70% Cacao chocolate. You could also make them merrier by adding a red cherry in the center, like Suzana did.

Kathy of Wednesday Food Blogging from London, England. As soon as Kathy saw the the original recipe for her cookies, she immediately concocted a way to "veganize" them. The result? A rich, refreshing, and delightfully named "Mintalicious Chocolate Bars." It seems Kathy's a great baker and has a future as a neologist.

Becky of Junctify Eats from Bristol, United Kingdom. Becky shares her delightful Gingerbread Stars that are photographed in the wild. These fragrant, chewy gingerbread cookies turned out so well, that she has decided to leave a batch in the hallway of her flat. Like Becky says, "gotta keep the neighbours sweet and just a little bit spicy."

Suzana of Home Gourmets from Lisbon, Portugal. I'm sure that, like me, you've had breads and bagels with poppy seeds; but, have you ever had a cookie made with them? Suzana hadn't, so she created delicious Orange Cookies with Poppy Seeds. These citrus-infused star-shaped treats are sprinkled with pretty purple poppy seeds. I'm sure that Suzana will be making these again and again.

Dhanggit of Dhanggit's Kitchen from Aix en Provence, France. Thank goodness Dhanggit came back in one piece after her snowboarding adventure. Or else we wouldn't get to admire her unique and festive Tropical Santa Cookies--almond-ginger-lime cookies topped with a sweet mango puree and fluffy coconut flakes.

The Happy Cook of My Kitchen Treasures from Belgium. No wonder this cook is happy-- she's been eating Melting Moments, named so because they are melt-in-your-mouth delicious. These puffy, sweet sandwiches are made from two cookies filled with rich buttercream and fruity raspberry jam. They're like a non-chocolate version of a Whoopie Pie and would make any cook happy.

Meeta of What's For Lunch, Honey? from Germany. Despite the frigid, rainy weather outside, Meeta feels warm and cozy inside. That's because she just made Vanilla Kipferl, a classic Austrian Christmas sweet, enjoyed in Germany, Switzerland and Austria. Fortunately, you can enjoy these lovely cresent shaped buttery cookies no matter where you live since Meeta is sharing the recipe with us here.

Linda of Make Life Sweeter from The Hague, Netherlands. Linda's been on a spending spree. She can't stop buying cookie cutters. She has bells, snowmen, angels, and, her favorite, trees. These Gingerbread Cookie trees are so festively decorated with Royal icing and candy toppings that they look as if they've been draped in real tinsel and ornaments.

Jelly of Fragole & Cioccolato from Milan, Italy. Santa's in for a real treat on Christmas Eve when he visits Jelly's house. She's baking him Chocolate and Mint Cookies. Since they're made with egg whites, they're really light, so Santa will be able to eat a couple extra with his glass of milk.

Bal(Banu) of Karafakiden Tatlar from Instanbul, Turkey. Bal(Banu) shares lovely, delicate Lavender Biscuits. Her recipe is refreshingly easy to make (and with only 10 baking days left, you need all the fast and delicious recipes you can find). Plus just imagine how redolent your home will be when these biscuits are baking in the oven.

Caroline of A Consuming Passion from London, UK. Is there anything more beautiful than the phrase "intensely chocolate"? So I'm thrilled to see Caroline's recipe for Intensely Chocolate Shortbread. She was hoping the chocolate would make this a more kid-friendly shortbread. It has, Caroline, but save some for the adults too before they're all gone.

Sophie of Scarlet and Friends from Cyprus, Greece. Sophie shares Kourambiedes, traditional Greek butter cookies containing almonds. With a little help from her mom, Sophie presents a unique twist on this classic cookie: she stuffs each cookie with almonds, making for a crunchier texture, bolder flavor, and more deliciously named Stuffed Kourambiedes.

Zlamushka of Zlamushka's Spicy Kitchen from Denmark. Zlamushka's been feasting on many traditional Danish Christmas dishes--pickled herring, fresh rye breads, meatballs, and, her favorite, Brune Kager, Skarne (Brown Cookies). Made with allspice, cloves, and ginger, these cookies are fabulously aromatic and spicy. Since Zlamushka simply couldn't stop eating them, she had to get the cookie recipe, which she is generously sharing with us.

Ivy of Kopiaste from Athens, Greece. Ivy is counting the hours, minutes, and seconds till Christmas Day. In the meantime, she has been baking Christmas cookies. Ivy shares Kaleidoscope Cookies, a slightly modified and more kid-friendly version of kourapiedes, classic Greek Christmas cookies. Children will not only love to eat these treats, they will also love to bake them. So get in the kitchen with the little ones and have some fun making these colorful goodies.

Loulou of Chez Loulou from the south of France. Want to heat things up a little for Christmas this year? Then make Loulou's intensely chocolate-y cookies with a kick--a cayenne kick. These Peppery Chocolate Cookies are laced with aromatic cinnamon and zippy cayenne pepper. It's no wonder they're a favorite every Christmas at Loulou's house.

Rosa of Rosa's Yummy Yums from Geneva, Switzerland. Rosa shares a recipe for a classic Christmas cookie found in Denmark and Germany: Pfeffernuss (feh-fer-noose). The name literally translates to "pepper nuts" which makes sense if you know that Pfeffernuss are laced with ground white pepper and other savory spices. These biscuit-like cookies are both sweet and spicy and purely delightful when topped with Rosa's zesty lemon icing.

Marie of A Year from Oak Cottage from the United Kingdom. Marie has been busy decorating her Christmas tree with gingerbread boys, candy canes, and stringed popcorn. (Check out her post to see the precious ornaments.) She has also found time to whip up a batch of her Christmas Split Seconds made with Christmas-y mincemeat and topped with a sugary, crunchy streusel. Now she can nibble on her cookies while she admires her lovely Christmas tree.

VerO of DelimOOn from Switzerland. VerO shares a recipe for Miroirs, or Mirror Cookies. A layer of sweet, fruity jam is nestled between two savory biscuits and a cut-out is made on top to create a "mirror." Children adore baking (and eating) these cheerful Christmas cookies. Adults will too, especially if you take VerO's advice and fill them with Nutella. Mmmmm....

Ronell of Myfrenchkitchen from France. Making lemon squares always evokes memories for Ronell--of her sister Trudie. Hence, the recipe for her aptly named Trudie's Lemon Squares. This no-bake cookie is a cherished treat in Ronell's family, and it will be in yours as well once you make them. They're refreshingly sweet and zesty and are lovely for Christmas, tea parties, or any special occasion.

Nicisme of Cherrapeno from Kent, United Kingdom. I didn't think that pecan pie could be bested. I changed my mind when I saw Nicisme's recipe for Pecan Pie Cookies. It's like taking all of the sugary, gooey, nutty goodness of a whole pecan pie and packing it into mouth-watering morsels.

Rossella of Ma che ti sei mangiato from Rome, Italy. Cookies and love ... it doesn't get much sweeter than that. Rossella knows this because she is sharing a fantastic recipe for sweet and cheerful jam filled cookies that helped bring romance into her life. Visit Rossella's blog to see her recipe for Nidi con la Mamellata (Jam Nests) and to read her story.

Jules of Domestic Goddess in Training from England. Jules shares a recipe for truly lovely cookies: Stained Glass Biscuits. You can even make Christmas tree ornaments out of these cookies and watch the twinkling lights glisten through their "windows." What a beautiful sight that would be.

Pip of Zenzero & Cannella from Milan, Italy. I'm sure we can all relate to Pip. She had a list of new cookie recipes from blogs, cookbooks, and magazines that she planned on baking for Christmas but just ran out of time. So she went with a tried-and-true Christmas cookie favorite: her Almond and Raisin Cookies. They are satisfyingly sweet, elegant, and simple to make. Looks like the perfect choice, Pip.

Suzana of Home Gourmets from Lisbon, Portugal. Suzana has finished her Christmas baking. All of her goodies are beautifully wrapped and ready to be given as gifts. Those lucky recipients will be all smiles when they open their packages and discover Suzana's Spicy Angel Cookies drizzled with creamy, rich white chocolate.

Ronell of Myfrenchkitchen from France. Like a Chanel suit, some things never go out of style. The same can be said of Ronell's Hertzoggies, cookies named after General J.B.M. Hertzog, the prime minister of the Union of South Africa from 1924 to 1939. He had excellent taste: these pastry-like cookies are light and puffy and have a delectable apricot jam meringue filling.

Michelle of Bleeding Espresso from Calabria, Italy. Michelle's heart is warmed at this time of year when she remembers baking cookies with her mother. To make things even more fun for her daughter, Michelle's mom allowed her to invite friends over for cookie decorating parties. No wonder Michelle still adores baking Christmas cookies such as her lovely strawberry and apricot-jam-filled Thumbprints.

Katie of Thyme for Cooking from France. If you like lemon, then you will adore Katie's Lemon Bars. These little cookies pack a big punch of flavor because they're made with fresh lemon juice. The somewhat sweet, somewhat tart filling is thick and custard-y and oh-so-satisfying. Plus with their vibrant yellow color, they will add sunshine to your cookie trays.

Pille of Nami-Nami from Estonia. According to Pille, Piparkoogid (Estonian Gingerbread Cookies) are so beloved in Estonia that newspapers have been compiling "best gingerbread dough of 2007" lists. Fortunately for us we don't have to read an Estonian newspaper for the best gingerbread dough recipe because Pille is sharing hers. Made with ground cloves, cardamom, and allspice, these gingerbread cookies are as spicy as they are redolent.

Pille has also made some Kokosmakroner (Danish Coconut Macaroons). These light, airy, vanilla-laced coconut cookies are ideal at Christmas time. Or any time, really.

Johanna of The Passionate Cook from London, United Kingdom. After receiving an email requesting assistance in locating a recipe for German hazelnut cookies, Johanna launched a search. The result: her lovely Viennese Nut Meringue Cookies.