Today, a group of cookie-loving food bloggers is sharing recipes for cookies from around the globe. Get ready to break your mixing bowl, because these recipes are sure to inspire you to fill your cookie jar with cultural treats!
You can follow along on Twitter with the hashtag #IntnlCookies, and you can find these great recipes and more cookies from around the world on the International Cookie Exchange Pinterest Board .
Here’s the #IntnlCookies Tray…
listed in alphabetical order of the cookies’ country of origin
- From Chile: Tortillas and Honey – Chilenitos
- From Denmark: Caroline’s Cooking – Brunkager (Danish Christmas cookies)
- From the Dominican Republic: The Petit Gourmet – Deditos de novia
- From Germany: Amy’s Cooking Adventures
- From Germany: Cosmopolitan Cornbread – Spritzgeback (Butter Cookies)
- From Greece: Tara’s Multicultural Table – Kourambiethes
- From Indonesia: Brunch with Joy – Katte Tong (Cat’s Tongue Cookies)
- From Italy: Eat Picks – Cujidatta
- From the Netherlands: Curious Cuisiniere – Dutch Speculaas Cookies
- From Poland: A Day in the Life on the Farm – Kolatczki
- From Puerto Rico: SewYou Think You Can Cook – Mantecaditos
- From Sweden: Culinary Adventures with Camilla – Sju Sorters Kakor, a Traditional Swedish Cookie Platter
- From Vietnam: I’m Not the Nanny – Vietnamese Ice Coffee Cookies
Kattetong (Cat's Tongue Cookies)
Author: Linda | Brunch with Joy
- 300 gr unsalted butter, room temperature
- 175 gr sugar + 1 tbs sugar
- ½ tsp vanilla extract
- 2 egg yolks
- 275 gr a.p. flour
- 25 gr milk powder
- 25 gr cornstarch
- 100 ml white eggs (from 3 XL eggs)
- In a mixer, whisk the butter, 175 gr sugar, and vanilla extract until light and fluffy.
- Add 2 egg yolks to the mixture and combine.
- Add flour, milk powder, and cornstarch to the mixture. Combine well.
- In another bowl, whisk the white eggs and 1 tbs sugar until it becomes a stiff foam.
- Using a spatula, combine the white eggs mixture to egg yolk mixture. Combine well.
- Preheat the oven to 350F.
- Put the mix into a piping bag, put a strip with 1cm wide 3cm long into a baking pan.
- Bake for 8-12 minutes, until it spread and turn golden brown. First time the bake result is soft but it will become stiff like a biscuit when it cooled down.