I’m calling these cookies “Polish” not because they are a traditionally Polish, but instead because I made them while visiting Poland over Christmas. While I could have sworn that I repeated exactly what I would have done had I made them in my own kitchen in America–aside from the colored sugar crystals which were nonexistent there–the cookies were, well, “different.” They were golden brown (rather than pale colored) and had a slightly different texture when I bit into them. They weren’t crumbly crunchy and not chewy, but instead something in between. I think they are kind of cool looking, in a rustic sort of way.
That’s right: no colored sugar crystals. I looked high and low, and colored sugar was nowhere to be found in the supermarkets. I instead used some sort of flavored jimmies, or something close to it. The flavor I picked was raspberry. They melted strangely on the cookies, but what could I do? At least they added a new flavor dimension to the cookies. I also sprinkled coarsely granulated “brown” sugar for added texture.
Back to the color of the cookies. But why so golden brown? I’ve concluded that it must have been the eggs. The yolks of Polish eggs are all dark orange.
I never saw an egg yolk with such a color in all the thousands of eggs I’ve cracked open or eaten in the U.S. Check out egg yolks from my local supermarket in the U.S. for comparison.
The deeply colored Polish eggs have a deeper flavor to match the deeper color. Unfortunately, I do not have a similar photo of Polish butter, of which they offer many different varieties in supermarkets. Their butter–always unsalted–also has a deeper color. Just goes to show you how much simple, basic ingredients affect the end product!
I’m happy to report that these a-typical, rustic-looking sugar cookies were gobbled up in a flash.