Placki ziemniaczane

With natural yogurt and dill

Placki ziemniaczane ("potato pancakes") are a slightly different version of hash browns...

In Poland, placki ziemniaczane make a good, cheap and comforting meal.

Serve them with sugar, sour cream, cottage cheese or natural yogurt. Add some dill, radishes or spring onion.

Placki ziemniaczane:

6 medium potatoes, grated or cut into small pieces if using a food processor

Half onion, chopped

Salt & pepper to taste

2-3 Tbsp flour

Oil for frying

Mix all ingredients (or blend them in a food processor) and heat oil in a frying pan. Place full tablespoons of potato mixture in a pan. Flatten with spatula and fry for 3-5 minutes on each side or until golden brown. Drain on paper towels, sprinkle with granulated sugar and serve warm. You can add other toppings (mentioned above) if you wish. 

Smacznego!

Enjoy!

Kokosanki

Sweet memory from childhood. 

Yet, another one :o)

Whenever my mom would buy coconut macaroons, I was literally in heaven!

In Poland they are called "kokosanki".

Cute name, huh? :o)

Well, today I made some, and after tasting/sampling/stuffing my mouth with them, I'm ready to share the recipe with you. 

Warning: pure sweetness!

 

Kokosanki

Yield: around 15 macaroons 

Recipe from "Good Housekeeping" magazine, modified (I didn't dip macaroons in chocolate)

2 1/2 c. sweetened coconut flakes

2/3 c. sweetened condensed milk

1/3 c. all-purpose flour

1 tsp. vanilla extract

pinch of salt

1. Preheat oven to 350º F and grease a cookie sheet.

2. Stir dry ingredients first, then add condensed milk and vanilla.

3. Drop spoonfuls of batter onto a cookie sheet.

3. Bake for 15 min or until golden on bottoms.

4. Let cool. I didn't... :o) They taste the best cold, but who cares... 

For my mom: Banana Bread recipe

Little twist today: from my table to my mom's table.

Polish version first! :o)

Please scroll down for English version.

 

My brother enjoyed this banana bread at our house

and now he wants some more! :)

 

 

Dla mamusi:

Przepis na CHLEBEK BANANOWY:

3-4 dojrzale banany

75 g rozpuszczonego masla

1/4 szkl. cukru

1 jajko

1 lyzeczka ekstraktu z wanilii (lub opakowanie cukru waniliowego)

1 lyzeczka proszku do pieczenia

szczypta soli

1,5 szkl. maki

*1/2 szkl. posiekanych orzechow wloskich

 

1. Widelcem rozgniesc banany.
2. Dodac roztopione maslo, cukier, jajko oraz wanilie. Wszystkie skladniki wymieszac.
3. Dodac make, proszek do pieczenia i sol. Dobrze wymieszac. Dodac orzechy.
4. Mase wylac do natluszczonej keksowki (w moim przypadku sa to dwie keksowki) i piec godzine w piekarniku nagrzanym do 175 stopni Celsjusza.

*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*

 

BANANA BREAD:

 

3-4 ripe bananas

1/3 c. butter, melted

1/4 c. sugar

1 egg, beaten

1 tsp. vanilla extract

1 tsp. baking soda

pinch of salt

1 1/2 c. all-purpose flour

*1/2 c. chopped walnuts

1. Mash bananas with a fork.
2. Add melted butter, sugar, egg and vanilla extract. Mix.
3. Add flour, baking soda and salt. Mix all ingredients and add walnuts if you like.
4. Pour batter into greased loaf pans and bake for 1 hr at 350º F.
    

The amount of sugar in this recipe is reduced to 1/4 cup

and if you have ripe bananas, trust me, you don't need to overload with sugar!

 



Gołąbki - Stuffed cabbage rolls

This is how we like it.
With lots of tomato sauce!

"Gołąbki" (plural form) means literally "little pigeons", but don't get discouraged, it's only vocabulary :-)
"Gołąbki" is a traditional Polish dish - delicious stuffed cabbage rolls, that my husband and I, love to eat.
They are perfect, especially when I'm missing homey, comforting, Polish food.
They are known under different names in other European countries, while many people in America refer to this dish as "pigs in a blanket".

Recipe:

1-2 heads of white cabbage,
2 lbs ground beef (*if you can buy ground pork, then half and half),
1.5 cup cooked rice,
1 large onion, chopped,
2 Tbsp butter,
1 clove of garlic, chopped,
1 tsp nutmeg,
salt and pepper,
tomato sauce,
fresh or dried dill

1. Remove core from cabbage and place whole cabbage in a large pot with boiling water.
2. Cover and boil for a few minutes until the leaves get soft and are easy to peel off.
3. Carefully peel off individual leaves, remove hard parts (center stem) using a knife.
4. Chop the remaining cabbage and place it on the bottom of a casserole dish.
5. Fry chopped onions with butter until soft. Let cool.
6. Mix ground beef (and pork, if using any), fried onions, garlic, cooked rice and spices until well combined.
7. Form large ovals from meat and place each one on an individual cabbage leaf. Roll leaves over the meat and place cabbage rolls in a casserole dish.
8. Pour tomato sauce over the cabbage rolls and garnish with dill.
9. Bake in 350º F for 1 hour.

Serve with sauce only or with mashed potatoes on the side.
If you wish, garnish with shredded cheese (optional).

Smacznego!

Buraczki / beets - healthy side dish

Buraczki - beets, are very popular in Polish cuisine.
I love them now, but it hasn't always been this way...

As a child, I didn't like their look, so I was stubborn and I didn't want to try them.

Until one day... Day at my aunt Zofia's house. It took only one look of "encouragement" and I was eating beets until they were gone from my plate! :) After I was done eating, all I had to say was how great those beets tasted!
The meal was consisting of a pork chop with bread crust, mashed potatoes and beets.
It's a very popular meal combo, so if you happen to visit Poland, big chance is that you are going to try it. 
When talking about beets, I can't forget to mention delicious beet soup - borscht /"barszcz". It's served with mini dumplings called "uszka", and it's definitely one of my favorites!

***Beets are rich in iron, calcium, magnesium, potassium, vitamin A, vitamin C, vitamin B1, folic acid and more.

Pork chops with caramelized onions,
 mashed potatoes with skins and beets

Buraczki zasmazane / Fried beets:

4-8 medium size beets,
1-2 Tbsp butter,
sugar, salt, pepper to taste,
*lemon juice to taste (optional)
or:
* 1 Tbsp (or more) horseradish
and/or:
* 1 Tbsp flour,
* 2 Tbsp sour cream.

• Boil beets in skins until soft (30-45 min). Peel off the skins and grate beets finely.
• In a frying pan melt butter. Add beets and fry for about 5 minutes on medium heat.
• Season to taste with sugar, salt and pepper. Add lemon juice if desired.

*** If making Horseradish beets - "Buraczki z chrzanem":
Add horseradish instead of lemon juice. You can also add flour and sour cream.

These two are my favorite versions of fried beets. Hope you will like them too!
Smacznego!

Interesting fact about beets? ;o)
- Long time ago, women used beets juice to color their cheeks in order to look healthy
(red cheeks = healthy woman).

Tarta truskawkowa / Strawberry tart

TARTA TRUSKAWKOWA / STRAWBERRY TART

Tart:
150 g flour,
100 g cold butter (cubed),
50 g powdered sugar,
1 egg yolk,
pinch of salt,
*1 Tbsp cream (optional)

• Combine all ingredients and form a ball. Leave in the fridge for 30 min.
• Roll out the dough and place it in a baking pan. Pierce with a fork before baking.
• Bake for 15-20 min at 400º F.

Filling:
3 Tbsp strawberry jam,
1 lb strawberries,
strawberry jelly, glaze or jam for coating the fruit

• Cool tart in a pan and spread jam on the bottom.
• Arrange strawberries and coat them with strawberry jelly (liquid form), strawberry jam or fruit glaze.
• Let cool in a fridge.

Smacznego!

NOTES:
- Jam can be replaced with cream cheese (1 box of cream cheese combined with 1/4 cup powdered sugar).
- Sliced strawberries are easier to work with when cutting and serving a tart.
- You can also use blueberries/raspberries and choose corresponding jam flavor.
- This time, I didn't have any jam at home, so I made my own:
In a small saucepan, combine 1 lb strawberries with 3 Tbsp sugar and 1 Tbsp water. Cover with a lid and cook on medium heat for 15-20 min. Let cool completely.

VOCABULARY:
"truskawka" - strawberry
"truskawki" - strawberries
"truskawkowa" ("tarta"- tart), "truskawkowy" ("smak"-flavor), "truskawkowe" ("lody" - ice cream) - adjective describing things that are "strawberry" - examples above ;-)

Have a strawberry summer / "truskawkowe lato" everyone! :o)

Ricotta pancakes with almond flavor (or without)

Nice for a change.
This ricotta pancakes (like all possible pancakes) are on the top of my breakfast/dessert list.
Serve them with blueberry/strawberry syrup, jam, maple syrup or with sugar only.

Ricotta pancakes with almond flavor:
Yield: 18 small pancakes
Ingredients:
1 container (425 g) ricotta cheese,
4 eggs, yolks and whites separated,
1-2 Tbsp sugar,
10 Tbsp flour,
1 tsp almond extract (or vanilla),
1 packet (16 g) almond sugar,
your favorite toppings.

Almond sugar. Thank you Mamus :o)

1. Beat egg whites until stiff.
2. In a separate bowl, mix ricotta cheese, egg yolks, sugar, almond sugar and almond extract.
3. Add flour and egg whites to the ricotta cheese mixture and mix gently until all ingredients are well combined.
4. Place full tablespoons of batter on the greased skillet. Fry until golden on both sides (I usually flip pancakes 3 times and flatten them with spatula).
5. Serve with favorite toppings.

Smacznego!

Kisiel & Budyń

Kisiel & Budyń...

What a couple! :-)

Childhood memory...

Thanks to my friend Ania for sharing these goodies with me! 

Spoons up!

YUM - Pychotka ;-)

Kopytka - mashed potato dumplings

Kopytka - "little hooves" are potato dumplings that are very popular in Polish cuisine.
They are easy to make, satisfy hunger and can be served with different toppings.
My favorite toppings are: butter with breadcrumbs, beef sauce and mushroom sauce.

Kopytka:
5 medium/large potatoes, cooked and mashed,
2 cups all-purpose flour,
1 egg, beaten,
1 tsp salt

1. Peel and cook potatoes. Mash them well making sure that there are no lumps.
2. Combine all ingredients and knead a dough.
3. Sprinkle working surface with flour and roll the dough into long, 1 inch thick pieces.
4. Cut diagonally into 1/2 inch pieces.
5. Bring water to a boil and cook kopytka until they float.
6. Serve with favorite toppings.

 Toppings:

• butter and breadcrumbs (1:1 proportions)
• chopped, fried bacon
• beef sauce
• mushroom sauce

Mushroom sauce - "sos grzybowy":
1 container mushrooms (I use baby portobello),
2-3 Tbsp butter,
sour cream,
chopped parsley leaves,
salt & pepper to taste

1. In a medium pan heat butter and add mushrooms.
2. Season with salt and pepper and cook until mushrooms get soft.
3. Add 1-2 Tbsp of sour cream and stir quickly.
4. Stir in chopped parsley leaves.
5. Serve over kopytka.

Smacznego!

Polish sausage - Polska kiełbasa

Bigos (Hunter's stew) and sausages at our Polish wedding:))

Talking about Polish sausages...

Poland is known for a large variety of sausages and their awesome taste.

Polish sausages are smoked or fresh, made of pork, beef, veal, turkey and lamb. They are seasoned with pepper, garlic, marjoram and caraway. Sausages can be grilled, fried, boiled, and many of them can be eaten cold. They are a great addition to soups, Hunter's Stew (bigos) and Breton beans (fasolka po bretońsku). Fried or grilled sausage is often served with caramelized onions, pickles, slice of bread, ketchup and mustard. Sauerkraut and horseradish are also popular sides.

I definitely miss having a large selection of flavorful Polish sausages, so what's left is searching for Polish and European stores.

After we moved to Minnesota, our search led us to the store in Minneapolis, where the sausages are made! We stop there to buy fresh, traditional Polish sausage and blood sausage, called kaszanka/kiszka. Apparently kaszanka is my husband's favorite and he is looking forward to another trip to Minneapolis and buying more sausages for BBQ! :)

A few Polish sausages worth knowing about

(please keep in mind that there are hundreds of sausages, that differ from region to region):

• kabanosy (kabanos - singular form) - dried, very thin, usually long sausage - great for snacking, often served as appetizer.
• kiełbasa krakowska - smoked, thick sausage - served sliced, on bread, topped with tomatoes, seasoned with salt & pepper.
• kiełbasa myśliwska (Hunter's sausage) - smoked and dried sausage with characteristic taste and aroma of juniper - great with bread.
• biała kiełbasa - white sausage - served with traditional Easter soup "żurek" ("żur") or baked with onions; can be served with horseradish sauce.
• kaszanka/kiszka - black sausage, blood sausage - served grilled or fried with caramelized onions, slice of bread, ketchup and mustard, often with sauerkraut.

Tradition - Polish sausage by the campfire...
And sound of the guitar....
Great times!

My first "Mazurek"

My first "Mazurek" turned out more brown that I anticipated...
My oven was sweating after all the baking that I was doing that night :)

With Easter behind us, cake crumbs on a plate and a few extra pounds - time for reflection! :)
This year, I wanted to bake something traditional for Easter, so I chose "Mazurek" - typical Easter cake.  
Crust for "Mazurek" is thin and usually topped with orange/apricot/raspberry jam, nut/almond/coconut paste or poppy seed.
"Mazurki" (plural form) are known for rich decorations. You can go overboard while decorating: dried fruit, nuts, almonds, candy, coconut flakes... The more the better!

I love poppy seed, so I chose to make "Mazurek makowy".
I decorated it with almonds, coconut flakes and "Almond Joy" candy pieces.
Not the most successful baking in my life, but I didn't get discouraged!

"Mazurek makowy" w/shortbread crust and poppy seed filling:
Crust:
150 g (1 cup) flour,
150 g butter,
150 g powdered sugar,
1 egg yolk,
pinch of salt
Topping:
1 can (354 g) of poppy seed,
decoration of your choice

1. Mix all ingredients and quickly form a ball. Refrigerate for 30 min.
2. Roll out the dough and place on a baking pan. Poke with a fork in few places.
3. Bake for 15 min at 400º F.
4. Spread poppy seed filling over the crust. Lower the oven temperature to 375º F and bake for another 25 min.
5. Cool and decorate.

Smacznego!

Żurek for Easter - how to make "zakwas"

Instant soup - can be purchased online

If you ever wondered what's a typical Easter soup in Poland, the answer is: "Żurek" or "Barszcz biały".
Both soups are white and sour, served with white sausage and hard boiled egg.
Both are made of sour base - "zakwas" that is achieved by fermenting flour.
While "Żurek" is made of rye flour, "Barszcz biały" is made of wheat flour.
The fermenting process takes between three to five days, so it needs to be planned in advance.
After reading a recipe, I'm more convinced to give it a try. It seems really easy.

"Zakwas":
1 lb rye flour,
6 cups water,
1-3 garlic cloves,
slice of rye bread (optional).

Boil water and mix some of it with flour until loose batter forms. Let it cool. Stir in remaining lukewarm water, add garlic and slice of bread. Set aside for three days. Pour into air tight jars/bottles and store in a fridge up to 2 weeks. "Zakwas" should have clear color.

When this part is done (and remember that it takes at least three days), "Żurek" is made by combining vegetable or meat broth with some of the sour base (approximately 4.5 cups of broth and 2 cups of sour base). You can add some vegetables, such as carrots, celery root and parsley root (white part of celery and white part of parsley), chopped & fried onions, garlic, bay leaf, salt, pepper and marjoram.
Add fried slices of white sausage, hard boiled egg and enjoy!

And if this seems too much, use an instant version! :) I can't complain about this option... :))

Fasolka po bretońsku / Breton beans

This dish is very simple to make and also cheap.
It's very popular in Polish homes, however the name "Breton beans" might be confusing to many people.
After some research, I couldn't find the right explanation of this name either.
To me it's "Fasolka po bretońsku" - period :))
It might remind you of a chili soup, however beans are the main ingredient, and there is sausage and a little bit of bacon in it.
You can soak beans in water overnight or make it more simple and use canned beans.
I prefer option number two :)
Also, my husband is no-beans-eater, so it's not a main meal in our house.
Good dish for a rainy day though.

Recipe:
2 cans (15 oz. each) red beans (white, red or both)
1/2 can (12 oz.) tomato paste
sausage (Polska kielbasa) :)
few slices of bacon (optional)
2-3 tsp paprika
marjoram (lots of it!) - I used probably 3-4 Tbsp
salt & pepper to taste

1. In a medium saucepan combine beans and 2-3 cups of water.
2. In a meantime, cut sausage and bacon into small pieces and fry them for a couple minutes.
3. Add tomato paste, fried sausage, bacon and spices to boiling beans. Stir well and let cook on medium heat for 10-15 minutes. Feel free to add more water and seasoning until you receive desired consistency.
4. Add marjoram at the end of cooking.
5. Serve with slice of bread.

Smacznego!

"Nalesnikowo" again - Cinnamon crepes with apple butter

I know, crepes again... :)) I have to have crepes once in a while or I get anxious :)
I wanted to make something good for breakfast this morning and crepes sounded perfect.
I walked to my kitchen half asleep, brew some coffee and started preparing batter for crepes.
I added 2 tsp of cinnamon to the traditional batter (recipe can be found here) and fried my crepes.
Then I spread some apple butter on each crepe and rolled them.
I remember crepes just like these from my childhood. My grandma or aunt would fill them with jelly and all the kids in our family would compete who could eat more.
Somehow there is always more room in a tummy for rolled, thin crepes :)
Enjoyable Sunday breakfast!
Serve dusted with confectioners sugar/cinnamon (sugar is optional).
Smacznego!

Grzaniec - mulled beer for cold evenings

It was a blizzard night.
Snowflakes were dancing like crazy, falling on the ground and creating a white comforter for mother earth.
I thought: "Time for grzaniec! Just like in Poland on those cold, winter days..."

Goździki - cloves



Cynamon - cinnamon sticks

 Name "grzaniec" refers to both, mulled beer and mulled wine.
Polish pubs and restaurants offer grzaniec in their winter menu.
If you are cold, it will do the job.
Preparation is very easy, so what are you waiting for? ;o)

Grzane Piwo - Mulled Beer (for two):
20 oz. light beer
2 Tbsp sugar
2 Tbsp honey (or more, if you like it sweet)
few cloves
cinnamon stick (or ground cinnamon)
pinch of ginger
* honey can be replaced with raspberry syrup *

In a medium saucepan heat beer with sugar, honey and spices. Stir from time to time. Heat until beer reaches boiling temperature. Strain and serve in hot beer mugs.
Na zdrowie! - Cheers!


Grzane piwo - mulled beer



Faworki Recipe

Final product.

Faworki are the best! I don't make them often, but at least once a year.
And today is a day. Fat Thursday. I made them in the morning and enjoyed with my coffee.

Recipe:
2 cups all purpose flour,
4 egg yolks,
3 Tbsp sour cream,
1 Tbsp sugar,
1 Tbsp vodka or white vinegar,
1 Tbsp water,
1 quart of vegetable oil for frying (can be canola, sunflower or coconut oil as well),

powdered sugar for topping 

My mess:)

1. Mix flour, egg yolks, sour cream, sugar, vodka/vinegar and water. Knead a dough. It will be sticky and you might need to add a little more flour (tablespoon or so) during step 2. It should be elastic. 
2. Roll out the dough on floured surface making sure that it's very thin - "paper thin". (Every time I do this, I think that it's thin enough and it's not. My recommendation: do your best).
3. Cut into strips (about 4 in. long) and make a slit in each one (approx. 1 in. long).
4. Take one end of the strip and put it through a slit making a bow tie.
5. Heat oil in a large pot. Carefully throw 4-5 faworki (note: faworki is already plural, so not "faworkis" 😊) into the oil. Fry until golden on both sides (It doesn't take long, so don't leave the pot with hot oil on the stove).
6. Drain on paper towels and top liberally with powdered sugar.

Smacznego!

Rafaello - no bake dessert

Treat yourself!

If you love coconut, this one is for you.

Rafaello is a coconut dessert that is named like a popular coconut candy, and it's very easy to make.

All you need to do is make pudding. The rest is a piece of cake - literally :))

Sweet and rich coconut filling combined with salty crackers (yes, crackers) - what a great treat!

Please don't substitute crackers with vanilla wafers... - that's a completely different dessert :))
The crackers soften after few hours and they give a nice taste to this no bake cake.

And when there is food, there are memories! Anytime I think about this dessert, I think of my high school friend Ania, who shared with me the recipe for Rafaello :)).
It's been years since I made one, and I couldn't find the recipe that she gave me.
So I started searching for it online.... 

You can make your own pudding from scratch or make it simple and use vanilla Jell-o Cook & Serve Pudding. I went for Jell-o and skipped butter.

Recipe:
2 small vanilla puddings - Jell-o Cook & Serve (not the instant kind),
4 cups milk (for pudding),
1 stick of softened butter (optional),
2 cups coconut flakes plus 1 cup for topping,
2-3 rolls of salty crackers (I used Club and Ritz crackers )

1. In a small saucepan combine milk and pudding mix. Cook on medium heat, stirring constantly. Bring to a boil and set aside. Let it cool
2. Mix softened butter until fluffy. Add 1 Tbsp of cooled pudding at a time and keep mixing.
3. Stir in 2 cups of coconut flakes. Place in the fridge for 5-10 min.
4. Place crackers on the bottom of 9x13 in (23x33 cm) pan, spread some pudding filling and repeat the layers two more times (3 layers of crackers and 3 layers of pudding filling). Top with coconut flakes. If you wish, brown coconut flakes on a frying pan before topping the cake.
5. Cover with foil and refrigerate for 3-5 hours.
6. Invite your friend for some cake and coffee!

Easy, isn't it? :)
Smacznego!

Pepper cheese and red currant jam crescents. Really.

This is not a mistake :D
I made crescents filled with 3 pepper cheese and red currant jam...

And I enjoyed every bite!
When I was a kid, I loved spreading some jam or honey over a slice of cheese on my sandwich.
And I swear, I wasn't alone in this guilty, you can call it "weird", pleasure.
Some of my friends, cousins and relatives would do the same!
Lately, I was reading about weird flavor combos that people like, and cheese and jam were on the list :) "Too funny!" - I thought. - "Why not to bring memories back?". It's been a while since I had a sandwich like this anyway!

I used a can of Pillsbury crescent dough, filled crescents with a small amount of cheese and jam, and followed the instructions for baking. I dare you to try it! :)

Coconut balls - kokosowe kulki

Own source.

These coconut balls ("kokosowe kulki") are super easy and fun to make! The recipe comes from "Everyday Food - from the kitchens of Martha Stewart Living" (Nov. 2003).

Definitely, one of my favorite recipes!

Own source.

Recipe (makes 30-36 cookies):

2 sticks softened butter,

1/4 cup confectioners' sugar,

2 cups all-purpose flour,

1/4 tsp salt,

2 cups sweetened coconut flakes.

• Mix butter with sugar with electric mixer "until fluffy".
• Add flour and salt until just combined.
• Stir in coconut flakes.
• Preheat oven to 350º F.
• Roll dough into 1-inch balls, place them 2 inches apart on a baking sheet lined with parchment paper.
• Bake for 15-20 min.
• Roll the warm coconut balls in confectioners' sugar and let cool completely.

Smacznego!

Coconut balls can be stored in a cookie jar/can.
They taste the best when cooled.
Own source.

In a mood for some cookies. Kruche ciasteczka.

This one is for all who deserve a title of a Cookie Monster - "Ciasteczkowy Potwór"!

Holidays or not, there is always a good excuse to make a batch of cookies!

My favorite are "kruche ciasteczka" - shortbread cookies.

With milk, tea, coffee... or without! :o)

I choose a cup of hot black tea... I L.O.V.E. my tea!

Typical recipe for shortbread cookies calls for four basic ingredients such as butter, flour, sugar and vanilla.
All my Polish cook books call for egg yolks too, so today I am sharing with you a five-ingredient recipe for shortbread cookies. I guess, a pinch of salt doesn't really count - it's "a pinch" :O)
And one more thing: these cookies are the best in their SIMPLE way.
What you see on my photos is a "holiday" version. Trust me, no toppings are needed :)

Recipe (makes 18-20 cookies):
1 1/2 cup flour,
1/2 cup powdered sugar,
150 g butter or margarine = 1 stick + 4 Tbsp,
2 yolks,
pinch of salt,
vanilla sugar (1 packet=16 g).
*If you wish to give your cookies a different flavor, you can add 1-2 tsp cocoa or 1-2 tsp cinnamon or grinded nuts - choice is yours.
*Make sure to use cold butter and eggs.

• Mix all dry ingredients in a large bowl.
• Add small pieces of cold butter and egg yolks. Mix until combined.
• Knead a dough and form a ball. Wrap it in a plastic foil and leave in refrigerator for at least 60 minutes.
• Preheat oven to 350º F. 
• Roll out the dough on floured surface (use just a little bit of flour) until 1/4 inch (3 mm) thick and cut cookies with any cookie cutter.
• Place cookies 1 inch apart on a cookie sheet lined with parchment paper and bake for 10-12 minutes.

Smacznego!