One Croatian cookie recipe is for honeybread cookies or licitars, a traditional cookie formed into a heart shape with a red glaze. Another recipe is for Balkan walnut crescent cookies, a pastry filled with a nut and sugar mixture.
To make honeybread cookies, heat 2.2 pounds of sugar with 2.5 cups of water in a saucepan on low. Once the sugar dissolves, remove the pan from the heat, and allow the sugar mixture to cool. Meanwhile, combine 2 tablespoons of baking powder and 4.4 pounds of flour in a large bowl, and pour in the cooled sugar mixture.
Knead the dough, and roll it out on a floured surface. Cut out traditional licitar shapes using cookie cutters, making sure to poke a hole in the top of the shape through which to thread a ribbon. Bake the cookies at 350 degrees Fahrenheit for eight minutes.
While the cookies cool, make a glaze by combining 3/4 pound of granulated sugar, 1 quart of water and red food coloring. Layer glaze between two cookies, and sandwich them together. Then, thread red ribbon through the holes.
To make Balkan cookies, cut 1 pound of cold butter into 4 cups of flour, and mix in 12 egg yolks and the juice from 1 lemon. Divide the dough into small cookie-sized pieces, and chill them overnight. In a saucepan, combine 1 cup of sugar with 1/2 cup of water, and bring the mixture to a boil before adding the zest of 1 lemon, reducing it to simmer for five minutes. Once it cools, stir in 1 pound of finely ground walnuts.
Roll out the dough pieces, and place the filling in the middle. Roll them closed into crescent shapes. Bake the cookies at 350 degrees Fahrenheit for 10 minutes, and roll them in confectioners' sugar.