4 hours ago
Sunday, December 15, 2013
For the December cookie I decided to share a traditional Danish Christmas cookie with you. However, I went a little overboard in the kitchen and baked four different kinds of Danish Christmas cookies. As usual I can't choose, so I thought I'd share all four cookies with you. You can buy all these cookies in Danish shops from the middle of November and it's the first sign of Christmas. But most of us also bake some of them ourselves to serve for guests over Christmas. The homemade ones are of course the best, but also a bit time-consuming.
Let's get started. The first cookies are called 'vanillekranse' which means 'vanilla wreaths.'
Some put ribbons through the holes and hang them on the Christmas tree, but they will of course not be as delicious to eat as the ones you keep in a jar.
Here's the recipe if you would like to try them:
250 g flour
125 g sugar
Seeds from1 vanilla pod
50 g almonds
200 g butter
1. Scald, blanch and chop the almonds as well as possible without blending them. It takes quite some time!
2. Mix flour, sugar, vanilla seeds and almonds.
3. Cut butter into small pieces and crumb (is that the right word?) the butter and flour. (you put the butter into the flour and sort of rub the butter and flour together between your fingers and thumbs. You do this until the lumps of butter are gone and the mix looks like crumbs.
4. Add the egg and knead the dough together.
5. Put in the fridge for at least an hour, but preferably for the next day. (I can remember the plates with the dough in the fridge as a child. My mother always made it in the evening and left it in the fridge overnight.)
6. Cut the dough into 4-5 pieces and knead it soft before you put the dough into a meat mincer/mincing machine with a star attachement so it is turned into long star-shaped strips of dough. (Kids love this part of the proces!) Cut these strips into smaller pieces and form into a circle. Place them on a baking sheet with baking paper and bake for about 8 minutes at 200 degrees C or until they are golden. Cool before putting them in a cookie jar.