Musner Cookies from Denmark
Makes about 90
1/4 cup butter
1/4 cup shortening
3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon cream of tartar
1/4 teaspoon ground allspice
1/8 teaspoon baking powder
1/8 teaspoon ground cloves
2/3 cup half-and-half or light cream3 cups all-purpose flour
Pre-heat oven to 400 F.
Beat together butter and shortening in a mixing bowl until creamy. Add sugar, cinnamon,nutmeg, cream of tartar, allspice, baking powder, and cloves. Beat until mixtureis light and fluffy. Add cream, beat until well combined. Beat in as much flour as you can with the mixer (a stand mixer should be able to handle all the flour but it will probably become too stiff for a hand mixer). By hand, stir in the remaining flour (if any) to make a stiff dough. Divide doughin half. Cover and chill 1 hour or until firm. Roll dough into six 10-inch-long ropes about 3/4 inch in diameter. Cut into 3/4-inch
pieces.Place about 1/2 inch apart on ungreased cookie sheets. Bake for 9 to 10 minutes or until bottoms are lightly browned.
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Sacher Torte Cookies from Austria
Makes about 42
For the cookies:1 cup butter, at room temperature
1/4 cup granulated sugar
1 large egg
1/4 cup cocoa powder
2 cups all-purpose flour
For the filling:1/2 cup apricot preserves
For the glaze:1/2 cup semi-sweet chocolate chips
2 tablespoons unsalted butter

Preheat oven to 350 F. Lightly grease 2 baking sheets or line with parchment paper or non-stick baking mat. In a large mixing bowl, beat the butter and sugar until light and fluffy. Beatin egg, mixing well. Sift together the cocoa and flour. Stir into creamed mixtureand blend well. Shape the dough into 1-inch balls and place 2 inches apart on preparedbaking sheets. Make an indentation in the center of each with your thumb. Bake thecookies for 12 to 15 minutes, until they feel firm and are light brown. Remove towire racks to cool. At this point you can store the cookies in airtight containersat room temperature or freeze them.
Before serving, fill the indentation of each cookie with a dot of apricot preserves.In the top of a double boiler over medium heat, melt the chocolate chips and butter.Stir until smooth. Scrape mixture into a plastic zip-lock bag and with a scissorssnip off a tiny corner of the bag. Drizzle chocolate over the cookies. Allow chocolateto set before serving.
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Peanut Butter Cornflake Drops
1 cup white corn syrup1 cup granulated sugar1 cup crunchy peanut butter1/4 cup margarine1 teaspoon vanilla extract3 to 4 cups cornflake cereal
Line a baking sheet with aluminum foil. In a large saucepan stir together corn syrup,sugar, peanut butter, margarine and vanilla. Bring to a rolling boil, stirring constantly.Allow to boil for 2 minutes. Remove from heat and stir in cornflakes. Drop by tablespoononto prepared baking sheet. Allow to cool and set.
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PEPPERY CHICKEN CURRY
Serves 4
2 tablespoons sunflower oil
2 onions, finely sliced
12 curry leaves
1 large red chilli, split in half, seeds discarded, flesh finely chopped
3 cloves garlic, crushed
3 tablespoons finely grated fresh ginger
1 teaspoon ground coriander
1 teaspoon turmeric powder
1 teaspoon garam masala
4 skinless chicken breasts cut in 3cm cubes
2 cups chicken stocksea salt
1 teaspoon freshly ground black pepper, lightly toasted in a hot pan
Heat the oil in a large frying pan. Add the onions, curry leaves and chilli and cook over a medium heat for 10 minutes, until the onions are golden brown. Add the garlic, ginger, coriander, turmeric and garam masala and cook for 5 minutes, stirring regularly. Add the chicken and stock and stir to combine. Simmer gently over a low heat for 5-10 minutes or until the chicken is cooked through. Finally, season with salt to taste and sprinkle with ground pepper, stirring this into the mixture. Serve with traditional accompaniments, such as steamed basmati rice and fresh coriander and coconut chutney.
Fresh Coriander and Coconut Chutney: Blend 1 cup plain yoghurt with ½ cup coriander leaves, ½ cup desiccated coconut, 2 cloves garlic and 1 green chilli in a food processor until smooth.
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Tomato And Corn Pudding
1 cupful of cooked corn
1 cupful of sliced or quartered raw tomatoes
4 tablespoonfuls of butter
4 tablespoonfuls of bread crumbs
1 teaspoonful of sugar seasoning of salt and pepper to taste

Mix and pour into a buttered baking dish. Sprinkle a few bread crumbs over the top,dot with small pieces of butter, and bake for half an hour in a moderate oven. Servehot in the dish in which the pudding was baked.