Festive cookies are a favorite holiday tradition all over the world.  Take a trip around the globe with your family and friends by baking these international holiday sweets this season – Enjoy!

Ireland – Irish Soda Bread Cookies (36 servings)

Ingredients

• 2 cups all-purpose flour
• 3/4 cup white sugar
• 1/2 teaspoon baking soda
• 1/2 cup butter
• 1/2 cup dried currants
• 1/4 cup buttermilk
• 1 egg
• 1/4 teaspoon salt
• 1 teaspoon caraway seed

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Combine dry ingredients in a mixing bowl. With a pastry blender, cut in butter until mixture resembles coarse meal. Stir in currants.
3. Mix in beaten egg. Pour in milk and mix with a fork to make a soft dough (may need a little more milk).
4. On a floured surface, shape dough into a ball and knead lightly 5 or 6 times. Roll out dough to 1/4 inch thick and cut into squares and triangles with a knife (approximately 2 inches in diameter).
5. Bake for 12 to 14 minutes or until slightly browned.

France – Authentic French Meringue (36 servings)

Ingredients

• 4 egg whites
• 2 1/4 cups confectioners’ sugar

Directions

1. Preheat the oven to 200 degrees F (95 degrees C). Butter and flour a baking sheet.
2. In a glass or metal bowl, whip egg whites until foamy using an electric mixer. Sprinkle in sugar a little at a time, while continuing to whip at medium speed. When the mixture becomes stiff and shiny like satin, stop mixing, and transfer the mixture to a large pastry bag. Pipe the meringue out onto the prepared baking sheet using a large round tip or star tip.
3. Place the meringues in the oven and place a wooden spoon handle in the door to keep it from closing all the way. Bake for 3 hours, or until the meringues are dry, and can easily be removed from the pan. Allow cookies to cool completely before storing in an airtight container at room temperature.

Netherlands – Jan Hagel Cookies (24 servings)

Ingredients

• 1 cup butter
• 1 cup white sugar
• 2 cups all-purpose flour
• 1/2 teaspoon ground cinnamon
• 1 egg yolk
• 1 egg white
• 1/2 cup finely chopped walnuts

Directions

1. Cream the butter and sugar. Add the egg yolk and beat thoroughly. (This should be very creamy.) Add the flour and cinnamon and mix well.
2. Spread thinly on 1 1/2 cookie sheets. Press down mixture with fingers, then score with a fork. Brush on a film of egg white mixed with a little water. Sprinkle the nuts over the top.
3. Bake 1/2 hour at 300 degrees F (150 degrees C). Remove from oven and cut into squares or oblongs. When cold, remove from cookie sheet.

Argentina – Pasteles-Argentinean Carmel Filled Crescents (24 servings)

Ingredients

• 3 cups all-purpose flour
• 1/2 cup confectioners’ sugar
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup butter
• 7 tablespoons ice water
• 2 tablespoons milk
• 25 individually wrapped caramels, unwrapped
• 1/2 cup flaked coconut
• 1 egg
• 1 tablespoon water

Directions

1. In a large bowl, stir together the flour, confectioners’ sugar, baking powder, and salt. Cut in the butter with a pastry blender or by hand until mixture forms pea sized lumps. Add ice water, 1 tablespoon at a time; tossing the mixture with a fork until dough comes together. Divide dough into 2 pieces, cover, and refrigerate for at least 1 hour.
2. In a small saucepan, combine the caramels and milk over low heat, stirring constantly. Stir in the coconut , remove from heat, and allow to cool.
3. Preheat oven to 400 degrees F (200 degrees C). Grease cookie sheets.
4. On a lightly floured surface, roll out dough to 1/8 inch thickness. Cut out circles with a 3 inch round cookie cutter. Beat the egg and 1 tablespoon of water together in a cup. Moisten the edge of the cookie round with the egg mixture, and place 1/2 teaspoon of the caramel mixture in the center. Fold the circle over in half and press the edges with a fork to seal.
5. Place the cookies onto the prepared baking sheet and brush the tops with the egg mixture. With a knife cut three slits across the top of each cookie. Bake 15 to 20 minutes, until golden brown. Remove cookies to wire racks to cool. Store at room temperature. These cookies do not freeze well.