Coming up with a unique, personalized holiday gift year after year is no easy feat. Why not start a new tradition by gifting yummy home baked goods from around the world? Minted has partnered with Sweet Paul Magazine to offer you three delicious easy curated recipes to whip up this holiday.
Before you bake, don’t forget Pin your favorite Minted x Sweet Paul Holiday Recipe to win $200 in prizes from Minted. Contest runs between 12/5-12/11.
1. Norwegian Berlinerkranser Cookies
Don’t let the name fool you, Berlinerkranser, “Berlin Wreaths”, are a traditional Norwegian cookie! Seen here paired with Minted’s Custom Recipe as Art Print, these delicate morsels are a must-have for any Scandinavian-inspired holiday cookie plate. Perfect for holiday gift giving, the Berlinerkranser recipe makes 40+ cookies, can be prepared ahead of time and frozen until needed.
To make Sweet Paul’s Norwegian Berlinerkranser, you’ll need:
- 2 hard-boiled egg yolks
- 2 raw egg yolks
- ¾ cup sugar
- 2 sticks butter, room temperature
- 2 ½ cups all-purpose flour
- 1 egg white
- ½ cup sugar or pearl sugar decorating
- Place hard-boiled and raw yolks into the bowl of a stand mixer and mix together with a fork.
- Add the sugar and mix well on medium.
- With the mixer on low, add butter and flour a little at a time and mix until smooth.
- Form dough into a ball, cover with plastic wrap, and rest in the fridge for 2 hours.
- Heat oven to 350F.
- Roll the dough out into 3/8 inch thick “snakes” about 4” inches long. Twist each one into an overlapped wreath shape and place on a parchment lined baking tray.
- Lightly brush with egg whites and sprinkle each with a little sugar.
- Bake until light golden, about 10 min.
- Cool on a wire rack, then box wrap with your favorite Minted Holiday Gift Tags + Holiday Cards.
2. Pizzelle Cookies from Italy
A crisp texture with lightly sweetened taste, these traditional Italian cookies are as easy to make as they are to gift for the holidays. Seen here paired with Minted artist GeekInk’s Merry Little Lines Christmas Card, Pizzelle can be served flat or folded into cone shapes that are filled with ice cream and other sweets. Recipes makes 12.
To make Sweet Paul’s Italian Pizzelle, you’ll need:
- 3 large eggs
- 1 /2 cup sugar
- 1/2 cup vegetable oil1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- few drops of vanilla extract
- In a large bowl mix eggs and sugar and beat until light and creamy.
- Mix in oil and beat until well incorporated.
- Add flour, baking powder and vanilla and stir until you have a smooth batter.
- Heat your Pizzelle iron and bake the cookies using about 1 heaping tablespoon of batter at a time.
- Bake until golden and let them cool on a wire rack.
3. Nanaimo Bars – British Colombia, Canada
- Melt in top of double boiler:
- 1/2 cup unsalted butter
- 1/4 cup sugar
- 5 tbsp. cocoa powder
- 1 beaten egg
- 1 1/4 cups graham cracker crumbs
- 1/2 cup finely chopped almonds
- 1 cup coconut
- 1/2 cup softened unsalted butter
- 2 Tbsp. plus 2 tsp. cream
- 2 Tbsp. vanilla custard powder
- 2 cups icing sugar
THIRD LAYER (Melted over low heat):
- 6 oz. semi-sweet chocolate
- 3 Tbsp. unsalted butter
- For the bottom layer, melt the butter, sugar, and cocoa in a double boiler.
- Add the beaten egg and stir until everything thickens. Remove from heat.
- Stir in graham cracker crumbs, almonds, and coconut. (if you want you can first pulse all three of these items together in a food processor to get them very finely chopped up!)
- Press firmly into ungreased 8 X 8 inch pan.
- For the second layer cream together all ingredients and beat on medium until light and fluffy.
- Spread evenly over the bottom layer and put in the refrigerator or freezer to set for at least 20 minutes.
- For the third layer, melt chocolate chips and butter over low heat. Allow to cool until it’s just warm and still spreadable. If it’s too hot it will melt the custard layer when you try to spread it.
- Spread chocolate evenly over the second layer and refrigerate until totally cold and set.
- To serve, have a large knife soaking in HOT water, wipe it dry, and make each cut, heating up the knife between each cut. They’re VERY rich, so you might want to cut them on the small side.