Roshky

Kolachky

Linzer

Vanilla cresent

Ingredients
 8 ounces butter (room-temperature)
 5 tablespoons sugar
 2 teaspoons vanilla extract
 1 tablespoon water
 2 cups all-purpose flour
 1/2 teaspoon salt
 2 cups almonds (or hazelnuts, finely chopped)
 Garnish: vanilla sugar or confectioners' sugar

1) Pre-heat oven to 325 F.
2 In a large bowl, cream together the butter and add sugar, vanilla, and water.
3) In a separate small bowl, whisk together all-purpose flour and salt and add to the creamed mixture, combining thoroughly.
4) Add chopped nuts of choice and mix until completely incorporated.
5) Form walnut-size pieces of dough into crescent shapes on parchment-lined baking sheets. Bake 15 to 20 minutes or until golden brown on the bottom.
6) Allow cookies to cool 2 minutes on the baking sheet. And then, while still warm, roll in confectioners' sugar or vanilla sugar.
7) When cookies are completely cool, again roll in confectioners' sugar or vanilla sugar.

    250 grams fine flour
    180 grams butter (room temperature)
    70 grams powdered sugar
    2 egg yolks
    100 grams ground walnuts
    vanilla sugar and extra powdered sugar for coating


    Put all ingredients together (except the vanilla sugar and extra powdered sugar for coating) on a wooden board.  Mix with your hands.  Knead till dough forms into a ball.
    Put dough in a bowl and cover with cling film.  Refrigerate overnight so it wont be crumbly.
    Get a small piece of dough, about a teaspoon and roll between your hands or on a wooden board.  Bend on the sides to form a tiny roll (or a horse shoe).
    Put on a baking paper covered tray and bake cookies in a preheated 180°C oven for 10 minutes or until they turn just a bit brown.
    Coat with the vanilla sugar and powdered sugar mixture when cooled.  If you don’t have vanilla sugar in your area, no worries, powdered sugar will do.

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Rum Balls

3.5 oz (7 Tbs; 1 stick) of unsalted butter (10 dkg)
1.4 oz (2.7 Tbs) of sugar (4 dkg)
2 egg yolks
2 Tbs of rum
1 cup of  grated coconut
1 bar of dark chocolate for baking
3-5 graham crackers (to thicken up the dough)

Mix softened butter with sugar, rum, crumbled up graham crackers and egg yolks.
Put the dough into the fridge for about 30 minutes
Take out the dough and make small round balls out of it
Melt the dark chocolate and dip the balls in it
Immediately roll them in the grated coconut
Leave them in the fridge again for about 10 minutes until the chocolate surface has hardened
Place finished rum balls into small pastry paper baskets