Best 3 Goose Feet Cookies Gusinie Lapki Recipes

GOOSE FEET COOKIES (GUSINIE LAPKI)

Steps:

• In a medium bowl, whisk together flour, baking powder, and salt.
• In a large bowl, mix together cheese, butter, vanilla seeds, and orange zest with a wooden spoon until well combined. Add flour mixture and stir until mixture resembles coarse crumbs. Transfer dough to a piece of plastic wrap, shape into a disk, and wrap tightly. Refrigerate 1 hour.
• Preheat oven to 350 degrees. On a lightly floured surface, roll out dough 1/8 inch thick. Using a 4-inch round cutter, cut out rounds. Gather dough scraps, reroll, and cut out more rounds.
• Place granulated sugar in a wide shallow bowl. Working with one round at a time, brush with water, then dip in sugar to coat. Fold round in half, covering sugar; fold in half again. Place seven cookies on each of two parchment-lined baking sheets. Brush tops with egg wash and sprinkle with coarse sanding sugar. Bake until golden, 25 to 30 minutes. Transfer sheets to wire racks; let cool completely. Cookies are best eaten the day they are made.

BRAISED GOOSE FEET WITH BLACK MUSHROOMS

Steps:

• Clean the goose feet with cold water and pat dry thoroughly. Soak the black mushrooms in hot water for 30 to 40 minutes or until soft. Cut off stems and set aside. Cut the head of lettuce in quarters. Remove core and separate leaves.
• Mix all the sauce ingredients together in a small bowl. Set aside.
• Heat the vegetable oil to 375 degrees F.
• Deep fry the goose feet until skin puffs.
• Remove the goose feet from oil. Remove the vegetable oil from wok and reheat the wok on high heat. Add 2 tablespoons vegetable oil, ginger, garlic, black mushrooms, and the goose feet. Sprinkle wine over and continue to stir for 30 seconds. Add the chicken broth and cook until broth is boiling. Turn heat to medium low and simmer for 1 hour.
• While this is cooking, place the lettuce in boiling water to blanch for 30 seconds. Remove the lettuce and drain. Return heat to high on broth and stir in sauce mixture. Stir until sauce is thickened.
• To serve, place the lettuce on platter and top with the goose feet. Place the black mushrooms on top and pour the sauce over.

SPECULAAS COOKIES

Steps:

• Whisk together flour, baking soda, salt, cinnamon, ginger, nutmeg, cardamom, mace, white pepper, and cloves in a large bowl.
• Cream butter and brown sugar until light and fluffy. Beat in half the flour mixture. Beat in water, then remaining flour mixture. Shape into 3 disks. Pat each to a 1-inch thickness, wrap in plastic, and refrigerate for 1 hour.
• Dust surface and springerle mold lightly with confectioners' sugar. Roll out dough to a 1/4- to 3/8-inch thickness (deeper molds will need thicker dough). Cut a piece of dough about the size of the mold. Press mold firmly into dough, flip over, and gently roll over dough with a rolling pin. Flip over, and press onto a parchment-lined baking sheet. Using a knife, trim excess dough. Gently coax dough out of mold with fingertips and onto a baking sheet. Repeat, spacing cookies 1 inch apart, and placing same-size cookies on same sheet. Freeze until firm, about 1 hour.
• Preheat oven to 325 degrees. Place 1 sheet of cookies in oven, and immediately reduce temperature to 250. Bake, 1 sheet at a time, until cookies are set and just beginning to turn light gold around edges, 55 to 65 minutes. Let cool on sheets on wire racks.