{"id":3146,"date":"2009-03-15T16:29:02","date_gmt":"2009-03-15T22:29:02","guid":{"rendered":"https:\/\/www.draugas.org\/news\/?p=3146"},"modified":"2016-02-17T16:41:23","modified_gmt":"2016-02-17T22:41:23","slug":"sweet-goodies-for-easter","status":"publish","type":"post","link":"https:\/\/www.draugas.org\/news\/sweet-goodies-for-easter\/","title":{"rendered":"Sweet goodies for Easter"},"content":{"rendered":"

PASTRY SQUARES<\/strong>
\nPusiau\u00a0 trapios te\u0161lel\u0117s<\/em>
\n4 cups flour
\n10 oz. butter
\n1 cup powdered sugar
\n1 egg white
\n1 tsps. vanilla sugar
\nTo\u00a0 sprinkle\u00a0 on top:
\n2 Tbsps. sugar
\n1\/2 cup chopped almonds
\n1 egg
\nKnead all ingredients together to make a dough, cover it with a cloth and chill to set. After one hour, roll out to a thickness of 1\/8 inch, cut into 1 1\/2 to 2-inch squares. Put squares on prepared baking sheet, brush with beaten egg. Sprinkle top of each cookie with chopped almonds and sugar.\u00a0 Bake in a hot oven until golden.<\/p>\n

LOVE-KNOTS<\/strong>
\n\u017dagar\u0117liai<\/em><\/p>\n

4 egg yolks
\n1 whole egg
\n1\/2 tsp. salt
\n1\/3 cup powdered sugar
\n2 Tbsps. rum or brandy
\n1 tsp. vanilla extract
\n1 1\/4 cups milk
\nOil for deep frying, heated to 350\u00baF
\nPowdered sugar
\nCombine egg yolks, whole egg, and salt in small bowl of electric mixer. Beat until mixture is thick. Beat in sugar, a small amount at a time. Add rum and vanilla. Fold in flour. Turn onto generously floured surface.\u00a0 Knead dough lightly for about\u00a0 10 minutes. Divide dough in half. Cover half of dough to prevent drying.\u00a0 Roll out other half of dough as thinly as possible. Cut dough into 5\u201d x 2\u201d strips. Make a 2-inch slit lengthwise in center of each strip of dough. Pull one end through slit. Repeat with remaining dough. Fry in hot oil for a few seconds until golden brown. Turn once; fry a few seconds on the other side until golden brown.\u00a0 Remove and drain on paper towels. When cool, sprinkle with powdered sugar.
\nNote:
\nYou can use shortening, such as Crisco, instead of oil, to keep them from burning quickly. These tasty pastry cookies are sometimes referred to as \u201causyt\u0117s\u201d (\u201clittle ears\u201d).<\/p>\n

“MUSHROOMS””
\n“Grybai”<\/em>
\n1 cup honey
\n1\/2 cup sugar
\n1\/4 cup butter
\n4 Tbsps. burnt sugar
\n2 eggs
\n1\/4 cup sour cream
\n5 1\/2 cups sifted flour
\n1 1\/2 tsps. baking soda
\n1\/2 tsp. each, lemon rind, orange rind, cinnamon
\n1\/4 tsp. each, ginger, cloves
\n1\/8 tsp. each, nutmeg, cardamon
\nPoppy seeds for garnish
\nHeat honey. Add sugar, butter, eggs and cream, alternately with sifted flour and soda. Stir well. Add grated rind and spices. Knead until smooth. Divide dough in half. Form small pieces of half the dough into various sized mushroom caps, rounded on top, flat on bottom, making an indentation with fingertip in flat side for insertion of \u201cstem.\u201d Place flat side down on cookie sheet. Form stems by making several rolls of various thicknesses to correspond to mushroom caps, cut about\u00a0 1\u00a0 to 1 1\/2 inches long. Wrap each stem in brown paper, leaving ends open, Place on cookie sheet, lapped side of paper down. Bake caps and stems at 350\u00b0F for about\u00a0 10 minutes or until brown. Cool. Enlarge mush\u00ad room cap indentation with knife tip. Dip one end of stem into icing, fit into indentation. Allow to set. Ice flat side of caps and stems with white icing. Sprinkle several poppy seeds around bottom of stem. Ice mushroom tops with chocolate icing.
\nIcing:
\n2 cups confectioner’s sugar
\n5 tsps. cold water
\n4 to 6 tsps. strained fresh lemon juice
\n2\u00a0\u00a0 tsps. unsweetened cocoa
\nPlace confectioner\u2019s sugar in a bowl and with wire whisk or rotary or electric beater, beat in water a teaspoon at a time. Continue to beat until smooth, then beat in 4 teaspoons of lemon juice. Taste icing. If you prefer tarter flavor, beat in up to 2 more teaspoons lemon juice.\u00a0 Divide icing in half, stir in cocoa into one half.<\/p>\n

STEP COOKIES<\/strong>
\nSausain\u0117liai\u00a0 –\u00a0 Laipteliai<\/em><\/p>\n

2 1\/2 cups flour
\n1\/2 cup sugar
\n1\/2 lb. (2sticks) butter
\n1 cup nuts (walnuts, hazelnuts, or almonds), ground
\n1 tsp. vanilla
\n1 tsp. baking powder
\n1 cup preserves (whatever kind you like) for filling
\nMake dough, using all of the above ingredients except for the preserves. Knead to mix them thoroughly.\u00a0 Put the dough in a cool place to set for about an hour.\u00a0 Preheat oven to 350\u00b0F. Roll the dough out to a thickness of 1\/2 inch. Using three different sizes of round cookie cutters, cut out equal numbers of each size, place on an ungreased cookie sheet and bake until the cookies turn golden (about 20 minutes).\u00a0 Cool slightly.\u00a0 Spread the centers of the baked cookies with the preserves and put one of each of the three sizes on top of another. The smallest, top cookie may then be garnished with a berry or half an almond.<\/p>\n","protected":false},"excerpt":{"rendered":"

PASTRY SQUARES Pusiau\u00a0 trapios te\u0161lel\u0117s 4 cups flour 10 oz. butter 1 cup powdered sugar 1 egg white 1 tsps. vanilla sugar To\u00a0 sprinkle\u00a0 on top: 2 Tbsps. sugar 1\/2 cup chopped almonds 1 egg Knead all ingredients together to make a dough, cover it with a cloth and chill to set. After one hour, …<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[65],"tags":[78,137],"class_list":["post-3146","post","type-post","status-publish","format-standard","","category-food-cooking","tag-lith-heritage","tag-siliunas-d"],"_links":{"self":[{"href":"https:\/\/www.draugas.org\/news\/wp-json\/wp\/v2\/posts\/3146","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.draugas.org\/news\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.draugas.org\/news\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.draugas.org\/news\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.draugas.org\/news\/wp-json\/wp\/v2\/comments?post=3146"}],"version-history":[{"count":0,"href":"https:\/\/www.draugas.org\/news\/wp-json\/wp\/v2\/posts\/3146\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.draugas.org\/news\/wp-json\/wp\/v2\/media?parent=3146"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.draugas.org\/news\/wp-json\/wp\/v2\/categories?post=3146"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.draugas.org\/news\/wp-json\/wp\/v2\/tags?post=3146"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}