VANILLA KRANSE (VANILLA WREATHS)
Posted in reply to a request for a Danish butter cookie recipe. This recipe is from my old (1973) "Common Market Cookbook/Denmark." The yield for this recipe isn't given in the book and its been so long since I've made them, I really don't remember how many cookies it makes. PLEASE NOTE: This recipe uses vanilla essence which is much stronger than triple-strength vanilla extract! If you are using regular strength vanilla extract, then 1 Tablespoon (or a bit more "to taste" ) should do it.
Provided by Dee514
Categories Dessert
Time 40m
Yield 1 batch
Number Of Ingredients 7
Steps:
- Work all ingredients together and let the dough stand for 20 minutes, in a cool place.
- Put dough into a pastry bag or cloth and press/roll dough into long thin rolls.
- Cut rolls into equal sized pieces (about 5-6 inches long) and on a well-greased cookie sheet, form each piece into a small ring slightly overlapping the cut ends.
- Bake in a fairly hot (400°F, 200°C, GM 6) oven for 10 minutes or until light brown.
Nutrition Facts : Calories 6273.8, Fat 371.9, SaturatedFat 196.4, Cholesterol 978.4, Sodium 2919.9, Carbohydrate 668.3, Fiber 25.7, Sugar 262.1, Protein 87.9
DANISH BUTTER COOKIES (VANILJEKRANSE)
Very original and traditional recipe for Danish butter cookies. These cookies are in Danish known as Vaniljekranse and is traditional served during the Christmas period. However, they are great all year around.
Provided by NordicFoodLiving.com
Categories Dessert
Time 1h
Number Of Ingredients 6
Steps:
- Use a food processor or a blender to ground the almonds into an almond flour.
- Open the vanilla bean and scrape out the vanilla seeds. I have made a simple guide how to do this - find it here on my blog.
- Mix sugar, vanilla seeds, the soft butter, all-purpose flour and the almond flour together in a bowl.
- Add the egg and mix it all together into a soggy and soft dough.
- Pour the dough into a piping bag and use the star nozzle.
- Extrude the dough into small circles with a diameter of about 4-5 cm (1.5-2 inch). If you have a meat grinder use the star attachment and extrude the dough into long strips. Cut the strips into smaller pieces and put them together in circles.
- Place the vanilla cookies on a baking tray lined with parchment paper. Place them with a distance of 4 cm apart (1.5 inch).
- Bake the cookies at 200 C (400 F) for about 6 minutes or until they have a light-brown color.
- Let the cookies cool off on an oven grid. When cooled off, keep the cookies in a cookie jar.
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