I N T E R N A T I O N A L D E S S E R T S B L O G . C O M

1 0 E A S Y & D E L I C I O U S R E C I P E S !

European Christmas Cookies

C O P Y R I G H T © 2 0 1 9I N T E R N A T I O N A L D E S S E R T S B L O G

All rights reserved. No part of this publication may be reproduced,distributed, or transmitted in any form or by any means, includingby photocopying, recording, or other electronic or mechanicalmethods, without the prior written permission of the publisher,except in the case of brief quotations embodied in critical reviewsand certain other noncommercial uses permitted by copyright law. Got a question? Email Cate at cate@internationaldessertsblog.com

Welcome!

I N T E R N A T I O N A L D E S S E R T S B L O G . C O M

Nothing gets me into the holidayspirit like baking Christmas cookiesfor family and friends. I love how warm and cozy my housefeels when I've got a batch ofSwedish Dream Cookies, SpeculaasSpice Palmiers or Finnish Pinwheelsin the oven! Mmmmmm... I’ve celebrated Christmas in Europeseveral times (Germany, where Iused to live, as well as Ireland andSwitzerland) and it's my favoritetime of year to visit. The lights, outdoor markets, mulledwine...I love it all.

When I can't celebrate the holidaysin Europe, making EuropeanChristmas cookies is the next bestthing! The recipes in this ebook use simpleingredients and most are easy towhip up. Your friends and family willlove them (and you). Happy Holidays! Cate P.S. Click here for ebook bonusresources!

Table ofContents

07 A U S T R I A N

V A N I L L A

C R E S C E N T S

11 G E R M A N

R U M B A L L S

09 F I N N I S H

P I N W H E E L S

08 C R O A T I A N

C O C O N U T

B A L L S

15 P O L I S H

K O L A C Z K I

16 S W E D I S H

D R E A M

C O O K I E S

10 S P E C U L A A S

S P I C E

P A L M I E R S

13 I C E L A N D I C

C O R N F L A K E

C O O K I E S

12 G R E E K

H O N E Y

S P I C E

C O O K I E S

14 I T A L I A N

C H R I S T M A S

C O O K I E S

Don't Forget Your Bonus Resources!

Get a printable shopping list, recipe notes,

and even more delicous recipes!

C l i c k h e r e !

Austrian Vanilla

Crescents

I N G R E D I E N T S

8 Tbsp unsalted butter, cold

1 1/4 cup (150g) all-purpose flour

1 egg yolk

1 tsp vanilla extract

1/2 cup (50g) almond meal

5 Tbsp (35g) powdered sugar

1/8 tsp salt

For the cookie coating: 1/2 cup powdered sugar

1 Tbsp vanilla sugar (get the recipe here)

D I R E C T I O N S

The key to shaping these delicious cookies is to keep the dough very cold.

S E R V I N G S : 2 D O Z E N

P R E P T I M E : 1 0 M I N U T E S

B A K E T I M E : 1 5 M I N U T E S

1 Preheat oven to 325 F / 160C.

2 Cut cold butter into small cubes and place in a

food processor with the flour. Pulse until it forms

crumbs. Place in the freezer to keep very cold.

3 In a large bowl lightly beat egg yolk and vanilla.

Take butter crumbs out of the freezer and it to the

bowl, along with the almond meal, powdered sugar,

and salt. Stir until a dough forms. Knead dough a

few times to ensure everything is well combined.

4 Place one half of the dough in the fridge. Take the

other half and cut into 12 equal pieces. Roll each

piece into a sausage shape, tapering the ends

slightly as you round dough into a half-moon shape.

If dough becomes sticky and hard to shape, put it in

the fridge for a few minutes.

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T I P S

I buy almond meal at Trader Joe's.Click here for a video showing how toshape these cookies, make homemadevanilla sugar, and other cookie baking tips!

5 Place cookies on a prepared cookie sheet and

bake 12-15 minutes or until lightly golden brown.

6 In a small, wide bowl combine powdered sugar

and vanilla sugar. (Click here to learn how easy it is

to make vanilla sugar.)

7 Let cookies cool for a few minutes, then dip in the

powdered sugar. Coat well. Let cookies cool before

serving.

Croatian

Coconut Balls

I N G R E D I E N T S

1 cup (60 g) butter

1/2 cup (60ml) water

3/4 cup (150g) sugar

1 cup (125g) powdered milk, sifted 

2 Tbsp vanilla extract

1 cup (100g) unsweetened desiccated

coconut, divided

24 hazelnuts, toasted

D I R E C T I O N S

You won't be able to stop eating these easy no bake treats!

S E R V I N G S : 2 D O Z E N

P R E P T I M E : 1 0 M I N U T E S

C H I L L T I M E : 1 - 24 H O U R S

1 Heat butter, water, and sugar in a saucepan over

medium heat and bring to a boil.

2 Simmer for 5 minutes. Then set aside to cool for a

bit.

3 Add powdered milk, vanilla, and half of the

shredded coconut. Stir until thoroughly combined.

4 Chill in the fridge for at least an hour. The longer

you chill the mixture, the easier it will be to roll into

balls. I found chilling overnight works the best. 

5 Roll the mixture into 24 small balls and press a

hazelnut into the center. Roll each ball in the rest of

the shredded coconut.

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T I P S

Store in an airtight container in the fridge. Click here for recipe tips!

Finnish Pinwheels

I N G R E D I E N T S

1 sheet puff pastry

12 tsp jam, one per pinwheel

Powdered sugar for coating

D I R E C T I O N S

Get the whole family making these festive Finnish treats on Christmas morning!

S E R V I N G S : 1 2

P R E P T I M E : 1 0 M I N U T E S

B A K E T I M E : 1 5 M I N U T E S

1 Heat oven to 425 F / 215C.

2 Thaw and unfold puff pastry.

3 Cut pastry sheet into 12 squares of equal size.

4 Spoon 1 tsp jam into the middle of each square.

5 Cut and fold pastry as demonstrated in the

photos to make pinwheel shape.

6 Transfer to lined baking sheet. Bake for 12-15

minutes or until golden brown.

7 Let cool on a wire rack for a few minutes. Then

dust with powdered sugar.

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These delightful treats are best enjoyed the day they're made.

Use your favorite flavor(s) of jam.Click here for recipe tips!

T I P S

Speculaas Spice

Palmiers

I N G R E D I E N T S

1 sheet puff pastry

1 Tbsp sugar

3 tsp speculaas spice mix (get the recipe here)

D I R E C T I O N S

I love the flavor that Dutch speculaas spice adds to these easy French cookies!

S E R V I N G S : 1 2

P R E P T I M E : 1 0 M I N U T E S

B A K E T I M E : 1 5 M I N U T E S

1 Heat oven to 425F / 215C.

2 Thaw and unroll puff pastry sheet.

3 Sprinkle sugar and speculaas spice mix on pastry

sheet. (Click here for my speculass spice mix

recipe.)

4 Roll ends of dough towards the middle until they

meet in the middle.

5 Cut into 12 slices. Transfer to a lined cookie

sheet.

6 Bake 10-12 minutes or until golden brown.

1 0

T I P S

You can use cinnamon in place of thespeculaas spice. Click here to get the recipe for speculaasspice mix. I rarely measure the ingredients forpalmiers. I just eyeball it and they alwaystaste great!Click here for recipe tips!

German

Rum Balls

I N G R E D I E N T S

7 oz (200g) high quality chocolate, mix of milk

and dark

7 Tbsp (100 g) butter, room temperature

2 Tbsp cacao powder, sifted

3/4 cup (75g) powdered sugar

2 Tbsp rum (or 1 Tbsp rum extract)

7 oz (200g) hazelnuts, ground (optional)

cocao powder or chocolate sprinkles

D I R E C T I O N S

These scrumptious no bake chocolate treats can be made with or without hazelnuts.

S E R V I N G S : 24

P R E P T I M E : 1 0 M I N U T E S

C H I L L T I M E : 30 M I N U T E S

1 Melt chocolate in the microwave or in a double

boiler. Set aside to cool.

2 In a mixing bowl cream butter until light and

fluffy.

3 Sift cocoa powder and powdered sugar into the

butter and beat until well combined.

4 Add rum and stir. I recommend adding the rum a

little at a time and then tasting in order to ensure

you achieve your ideal flavor intensity.

5 Add cooled melted chocolate. Beat until

everything is well combined. Be sure to scrape

down the sides of the bowl a few times. 1 1

6 Stir in hazelnuts (optional).

7 Chill in the fridge for 30 minutes.

8 Roll into 24 balls and then in cocoa powder or

chocoalte sprinkles.

T I P S

Not a fan of rum? Start with a small amountand add to taste. Store in an air-tight container in the fridge.Click here for recipe tips!

Greek Honey

Spice Cookies

I N G R E D I E N T S

2 cups (250g) all-purpose flour

1 tsp cinnamon

1/2 tsp ground cloves

1/2 tsp baking soda

1 tsp baking powder

4 Tbsp (110g) softened butter

1/2 cup (115 ml) extra virgin olive oil

3/4 cup (170g) sugar

2 egg yolks1/4 cup (60ml) orange juice

1 tsp orange zest

1/2 tsp honey

Finely crushed walnuts

For the Syrup1/2 cup (100g) sugar

1/2 cup (125ml) water

1/2 cup (170g) honey

D I R E C T I O N S

If you like baklava you'll love these cookies!

S E R V I N G S : 2 1 /2 D O Z E N

P R E P T I M E : 1 5 M I N U T E S

B A K E T I M E : 1 5 M I N U T E S

1 Heat oven to 350 F / 175C.

2 Whisk together flour, spices, baking soda, and

baking powder. Set aside.

3 Beat softened butter, olive oil, and sugar on

medium high for 5 minutes until thick and creamy. I

like to use a stand mixer for this.

 4 Mix egg yolks and orange juice together in a

small bowl. Add to the butter and beat on low until

combined.

 6 Add dry ingredients a little at a time until

thoroughly incorporated. Add honey and orange

zest and then mix until a soft dough forms.

7 Wrap dough in plastic wrap and chill in the fridge

for 30 minutes.

8 Roll dough into small balls and place on a lined

cookie sheet. Bake 15-18minutes or until golden

brown. Cool cookies on a cooling rack.

9 Heat sugar, water, and honey over low heat until

sugar is dissolved. Let cool.

10 When cookies are cool to the touch, dip both

sides in the syrup. Then, carefully dip the top of

each cookie in the crushed walnuts. Top with extra

orange zest.

1 2

Icelandic

Cornflake Cookies

I N G R E D I E N T S

4 egg whites

1 cup (200g) sugar

3/4 cup (130g) semisweet chocolate, roughly

chopped (cocolate chips work well, too)

3 cups (100g) cornflakes

1 tsp vanilla extract

D I R E C T I O N S

Cornflakes and chocolate have never tasted so good!

S E R V I N G S : 3 D O Z E N

P R E P T I M E : 1 5 M I N U T E S

B A K E T I M E : 20 M I N U T E S

1 Heat oven to 300F / 150C.

2 Beat egg whites, slowly adding the sugar, until

stiff peaks form.

3 Fold in chocolate, cornflakes, and vanilla.

4 Spoon cookies onto a lined baking sheet.

5 Bake for 18-20 minutes or until crisp.

6 Cool before serving.

1 3

Click here for recipe tips!

T I P S

Italian

Christmas Cookies

I N G R E D I E N T S

1⁄2 cup (115g) butter

1 cup (200g) sugar

4 eggs

2 teaspoons vanilla

3 1⁄2 cups (320g) flour  

4 teaspoons baking powder

For the Glaze:2 teaspoons vanilla

6 teaspoons water

2 cups (256g) powdered sugar

D I R E C T I O N S

Decorate these tasty cookies on Christmas Eve!

S E R V I N G S : 2 D O Z E N

P R E P T I M E : 1 0 M I N U T E S

B A K E T I M E : 1 5 M I N U T E S

1 Heat oven to 375F /190C.

2 Cream butter and sugar until light and fluffy. Add

eggs and vanilla. Beat until combined.

3 Sift dry ingredients into a bowl. Slowly add to wet

ingredients, mixing on low until thoroughly

incorporated.

4 Knead dough on floured surface a few times. Roll

about a tablespoon of dough in your hands and

place on a lined cookie sheet.

5 Bake for about 10 minutes or until edges are

lightly browned.

1 4

6 While cookies cool on a wire rack, mix together

water, vanilla, and powdered sugar until you have a

creamy glaze.

7 When cookies are cool to the touch, dip the

cookies in the glaze. Add colorful sprinkles over the

top of the cookies.

Click here for recipe tips!

T I P S

Polish

Kolaczki

I N G R E D I E N T S

2 cups (256g) all-purpose flour

1 tsp baking powder

1 package (8 oz / 225g) cream cheese, cold

1 cup (100g) butter, cold

12 tsp jam

Powdered sugar for dusting

D I R E C T I O N S

Use your favorite jam in these traditional cookies!

S E R V I N G S : 2 D O Z E N

P R E P T I M E : 1 0 M I N U T E S

B A K E T I M E : 1 5 M I N U T E S

1 Heat oven to 350 F / 175C.

Sift flour and baking powder into a mixing bowl.

3 Cut cold cream cheese and butter into chunks.

Add to flour and use your fingers to rub together

until ingredients are evenly distributed and dough

forms a ball.

4 Divide dough into two balls and cover each with

plastic wrap. Chill in fridge overnight.

5 Roll out one dough ball to 1/8 inch thickness

using as little flour as possible.

1 5

6 Shape dough into a rectangle. Cut into 12 squares

of equal size. Place a teaspoon of jam in the center

of each of square.

7 Fold one corner into the center of the filling. Then

fold the opposite corner over so corners are

overlapping. Pinch dough together slightly.

8 Place on lined cookie sheet and bake for 15-18

minutes or until lightly browned.

9 Let cool slighlty, then dust with powdered sugar.

Repeat process with second ball of dough.

T I P S

Use your favorite flavor(s) of jam! Click here for recipe tips!

Swedish

Dream Cookies

I N G R E D I E N T S

2/3 cups (100g) all-purpose flour

1 tsp baking soda

8 tbsp (200g) unsalted butter, softened

1 1⁄4 cups (275g) sugar

1 tbsp vanilla extract

1⁄3 cup (75ml) corn oil

D I R E C T I O N S

These melt-in-your mouth delights are sure to become a Christmas favorite!

S E R V I N G S : 3 D O Z E N

P R E P T I M E : 1 0 M I N U T E S

B A K E T I M E : 1 5 M I N U T E S

1 Heat oven to 300 F.

2 In a small bowl, whisk together flour and baking

soda.

3 In a large bowl, beat butter, sugar, and vanilla

until light and fluffy.

4 Add oil and mix until smooth.

5 Add dry ingredients slowly and mix until

thoroughly incorporated.

6 Spoon cookie dough onto a lined baking sheet.

Leave room for cookies to spread.

1 6

7 Bake 15-20 minutes or until the tops begin to

crack.

8 Cool on a wire rack before serving.

T I P S

You can also use grape seed oil instead ofcorn oil.Click here for recipe tips!

What to Make Next?

M O R E

C H R I S T M A S

G E R M A N

F A V O R I T E S

C O O K I E S

C A K E S , P I E S &

T A R T S

S U M M E R B A S I C S C H O C O L A T E B Y C O U N T R Y

Click below for more delicous international desserts & sweets!

1 7

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