Yugoslavian Christmas Cookies

1/2pound unsalted butter

1 1/2 cups sugar

Pinch of salt

1 egg yolk

2 1/2 cups flour

1 cup blackberry jam

1/2 cup egg whites

1 teaspoon lemon extract

3/4cup grated walnuts

1 cup chopped walnuts

1.Preheat the oven to 350 degrees. In a mixer fitted with a paddle attachment, cream the butter, 1/2 cup of the sugar and the salt. Mix in the egg yolk, then the flour until just combined. (The dough will still be crumbly.) Transfer to an 11 1/2-inch-by-16. 1/2-inch baking sheet and, with floured hands, press into a thin, even layer, covering the pan. Spread the jam evenly over the dough.

2.In a mixer, whisk the egg whites until they form soft peaks. Gradually add the remaining cup of sugar and the lemon extract and mix until a stiff-peaked meringue forms. Fold in the grated walnuts. Swirl the meringue over the jam-covered dough. Sprinkle with chopped walnuts. Bake until the meringue is hardened, 35 to 40 minutes.

3.Cut the cookies in the pan while still warm, 8 rows by 11 rows. Lightly press the broken meringue into the jam layer. Set the sheets on cooling racks. Makes about 7 dozen cookies. Adapted from Sunset Magazine, 1958.

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Easy Homemade Italian Christmas Bread Panettone

Ingredients

• Marinated fruit:
 
• 1/3 cup golden raisins
 
• 1/3 cup chopped dried apricots
 
• 1/3 cup dried tart cherries
 
• 1/4 cup triple sec (orange-flavored liqueur) or orange juice
 
• Dough:
 
• 1 package dry yeast (about 2 1/4 teaspoons)
 
• 1/4 teaspoon granulated sugar
 
• 1/4 cup warm water (100° to 110°)
 
• 3 3/4 cups all-purpose flour, divided
 
• 6 tablespoons butter or stick margarine, melted
 
• 1/4 cup fat-free milk
 
• 1/4 cup granulated sugar
 
• 1/2 teaspoon salt
 
• 1 large egg
 
• 1 large egg yolk
 
• 2 tablespoons pine nuts
 
• Cooking spray
 
• 1 teaspoon butter or stick margarine, melted
 
• 2 teaspoons turbinado or granulated 

• • How to Make It

    Step 1

    To prepare marinated fruit, combine first 4 ingredients in a small bowl; let stand 1 hour. Drain fruit in a sieve over a bowl, reserving fruit and 2 teaspoons liqueur separately.
    Step 2

    To prepare dough, dissolve yeast and 1/4 teaspoon granulated sugar in warm water in a small bowl; let stand 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife. Combine 1/2 cup flour and next 6 ingredients (1/2 cup flour through egg yolk) in a large bowl; beat at medium speed of a mixer 1 minute or until smooth. Add yeast mixture and 1/2 cup flour; beat 1 minute. Stir in marinated fruit, 2 1/2 cups flour, and pine nuts. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands.
    Step 3

    Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, about 1 1/2 hours. Dough will not double in size. (Press two fingers into dough. If indentation remains, the dough has risen enough.)
    Step 4

    Punch dough down; let rest 5 minutes. Divide in half, shaping each into a ball. Place balls into 2 (13-ounce) coffee cans coated with cooking spray. Cover and let rise 1 hour.
    Step 5

    Preheat oven to 375°.
    Step 6

    Uncover dough. Place coffee cans on bottom rack in oven, and bake at 375° for 30 minutes or until browned and loaf sounds hollow when tapped. Remove bread from cans, and cool on a wire rack. Combine reserved 2 teaspoons liqueur and 1 teaspoon butter; brush over loaves. Sprinkle evenly with turbinado sugar.

Cold-Busting Ginger Chicken Noodle Soup

Ingredients

• 1 ½ tablespoons olive oil 
• 3 large chicken breasts
• 1 large onion, diced 
• 3 cloves garlic, crushed
• 13 cups water
• 2 cups white wine
• ¾ cup fresh lemon juice
• 1 (4 inch) piece fresh ginger, peeled and thinly sliced
• 7 whole black peppercorns
• 4 cubes chicken bouillon
• 3 bay leaves
• 1 tablespoon white sugar 
• ¾ cup peeled and sliced carrots
• 2 stalks celery, diced
• 1 kohlrabi bulb, peeled and diced
• 2 ½ tablespoons fresh rosemary
• 2 tablespoons fresh thyme
• 1 (8 ounce) package egg noodles
• 1 large clove garlic, minced
• 1 tablespoon grated ginger
• 1 teaspoon salt, or to taste
• ½ cup chopped fresh parsley

• Step 1
  Heat olive oil in a large pot over medium heat. Add chicken, onion, and crushed garlic cloves; cook in hot oil until chicken breast is browned and onions start to turn translucent, about 5 minutes . Pour water, white wine, and lemon juice over the chicken mixture; stir sliced ginger, peppercorns, chicken bouillon, bay leaves, and white sugar into the liquid. Bring to a simmer, reduce heat to medium-low, and cook for 45 minutes.
• Step 2
  Remove and discard the crushed garlic cloves. Remove chicken breasts from the soup to a cutting board; chop into bite-size pieces.
• Step 3
  Add carrot, celery, kohlrabi, rosemary, and thyme to the soup. Reduce heat to low until the vegetables begin to soften, about 20 minutes.
• Step 4
  Bring the soup to a boil. Return chopped chicken to the soup along with the egg noodles, minced garlic, and grated ginger; remove the pot from heat and let sit until the noodles have softened, about 10 minutes. Season with salt. Garnish with parsley.