European Stars And Stripes (Newspaper) - December 4, 1986, Darmstadt, Hesse                                No butter flour egg Yolks meringue cookies macaroons German Zim Liverne cinnamon stars look Les note some people Are Auer tic to Only the Yolks of eggs. All of these cookies contain Only egg Whites Here s wishing you Happy allergy free holidays Swiss hazelnut cookies no eggs 1 cup 2 Slick butter it room temperature 1 cup confectioner sugar t Teaspoon Vanilla extract i cups All purpose Lour lifted before measuring 1 Teaspoon baking powder a cup cornstarch 1-Vi cups ground hazelnut blanched or unbranched 2ut Lei Pooni unsweetened Coco powder 1 Tablespoon confectioners Higa or me 1 heaping cup of whole hazelnuts and grind them in a nut grinder in a urge mixing bowl Cream the Bulter with the confectioners sugar until the mixture is Light and Fluffy. Mix in the Vanilla extract. Into a medium size bowl sift together the flour com Slauch and baking powder. Add the ground hazelnuts and mix Well. Add the flour nut mixture to the butter sugar mixture 14 cup at a Lime mixing with a wooden spoon until the dough becomes too stiff then mix by hand. Knead the dough gently just until All the ingredients Are Well combined. Form the dough into 4 equal Sie Rolls each 6 inches Long and 1 Inch in diameter. Wrap securely in plastic wrap and few Ridgedale for at least 2 hours or up to 3 Days. Pre heat the oven to 350 f. In a Small bowl mix together the Cocoa powder and 1 Tablespoon confectioners sugar. Pour this mixture onto a Large Sheet of Wax paper and Roll the chilled dough in it to thoroughly Coal the outside of the Rolls of dough. Using a Sharp knife slice the dough crosswise into round cookies a Lnch thick and 1 Inch in diameter. Place the cookies on an a greased cookie Sheet Winch apart and bake at pre heated 350 degree f oven for 8 to 1 0 minutes. Remove the cookies to a wire rack to Cool completely. Store in an airtight Container. These cookies taste even belter after they have been kept in an airtight Container for 2 to 3 Days makes 8 dozen Small hazelnut cookies. Almond crescents 1 cup 2 flick butter at room temperature 2 Cupi confectioner Cigar 2 Teaspoon Vanilla extract 7 to s ounce 200 Grams Almond paste 1-Vicup flour 1 cup Corn Larch a Mich 3 ounce 3 Square Semi Sweet chocolate 1 Tablespoon butter v Tett Ptan Vaji Illa extract in a Large mixing bowl Cream together the butter and sugar until the mixture is Light and Fluffy. Mix in the Vanilla extract. Crumble the Almond paste into the bowl and Combine it Well with the butter sugar mixture. Sift together the flour and Efon search and add 1/2 cup at a Lime to the butter mixture stirring Well after each addition. When the dough become Loo stiff to stir knead la lightly by hand just until All the ingredients Are Well combined. Form the dough Ink a Ball wrap in plastic and chill in he refrigerator for 1 5 minutes. Pre heal the oven to 3so of Pinch off a Small piece of dough Aboul the size of a Large Marble. Ron the dough Between you Palms to form a Snake Aboul 3 inches Long. Shape the ends into a Point then place the dough on an a greased cookie Sheet forming the piece of dough into the shape of a Crescent Moon continue making these Crescent shapes placing them 1 Inch apart on the cookie Sheet. Bake at 350 degrees f for 10 minutes immediately remove the pan from the oven and let the cookies sit on the pan for 1 minute. Then Transfer the cookies to a wire rack to Cool completely. While the cookies Are Cooling melt together the chocolate and Buller in a Small heavy bottomed Saucepan Over very Low heal. Stir in the Vanilla. Extract. Lei the mixture Cool for 2 to 3 minutes. Dip the 2 Points of each Crescent into the Rne led chocolate to a depth of Aboul i Inch. Place the cookies in a single layer on a wire rack until the chocolate has hardened. Store in an airtight Container. Makes approximately 6 dozen Almond crescents. Peanut butter bails _ no flour or butter 1 cup Peanut butter Crunchy or creamy style ". 1 cup granulated while sugar 1 Teaspoon Vanilla extract add vib Teaspoon tall ii using unsalted Peanut butter pre heat the oven to 300 f. In a medium sire bowl whisk the egg until it is Well blended and slightly Frothy. Add the sugar and Vanilla extract and Salt it necessary. Whisk until the mixture is Well blended Pale and Fluffy. Using a Large spoon mix in All the Peanut Buller. Blend Well. Form the dough by hand into 1 Inch diameter balls and place them on an a greased cookie Sheet about 1 Inch apart. Bake at 300 f for 15 to 20 minutes. Remove the balls from the pan while they Are still warm and then let Cool completely on a serving plate. Store in an airtight Container for up to one week. Makes Aboul 40 cookies scottish Gingerbread no egg Bulter or milk 2 Cupi unbleached White flour i cup dark Brown sugar firmly packed 1 Tablespoon unsweetened Cocoa powder 2 Leai Poon baking powder 1 Teaspoon ground Ginger i Teaspoon ground cinnamon w Teaspoon ground cloves v Teaspoon ground Nutmeg it Teaspoon ult i cup very hot tap water k cup vegetable Oil v cup Dirk Molack pre heal oven to 325 f. Butler a 9-Inch Square baking pan. Whisk All the dry ingredients together in a Large bowl. In a separate bowl Combine the hot tap water vegetable Oil and molasses. Add this mixture to the dry ingredients and ill just until All die ingredients Are blended do not overheat. Pour the baiter into the prepared baking pan bake at 325 f for 30 minutes or until skewer inserted in the Center comes out clean Cool the Gingerbread in the pan for 10 minutes then remove it from the pan and Lei it Cool completely on a wire rack. Wrap tightly in foil or plastic wrap for storage. This Gingerbread tastes even better if you Watt one Day before eating it