Cookies with Cranberries, Almonds, Chocolate, and Liquorice (Cookies med tranebær, mandler, chokolade, og lakrids)

CranberryChocolateAlmondLiquoriceCookies

 

 

This recipe was found on Noget i Ovnen Hos Bagenørden

Makes 100

150 g melted butter
4 1/2 dl powdered sugar
6 dl flour
6 egg yolks
4 tsp vanilla sugar
1 1/2 tsp baking soda
1 1/2 tsp baking powder
6 handfuls chopped almonds
150 g chopped chocolate
100 g dried cranberries
12 tsp liquorice powder

Blend powdered sugar, butter, and vanilla sugar together. Blend in egg yolks. In a separate bowl, combine baking soda, baking powder, and flour. Blend into butter mixture. Blend in liquorice powder. Fold in almonds, chocolate, and cranberries. Drop by spoonfuls onto a parchment-lined baking sheet. Bake at 150 C (convection) for 7-8 minutes. Let cool on wire racks.

Easy Crisp Cookies with Cinnamon, Cardamom, and Chocolate (Nemme sprøde cookies med kanel, kardemomme og chokolade)

CinnamonCardamomChocolateCookies

 

 

This recipe was found on Noget i Ovnen Hos Bagenørden

Makes 60

100 g softened butter
4 egg yolks
2 dl powdered sugar
2 dl brown sugar
1 tbsp cinnamon
1/2 tbsp cardamom
2 tsp vanilla sugar
1 tsp baking soda
3 dl flour
100 g chocolate chips

Preheat oven to 175 C (convection.) Blend butter, the two sugars, and egg yolks together. Add the vanilla sugar. Mix well. Combine baking soda, cinnamon, cardamom, and flour; mix into the butter mixture. Fold in chocolate. Drop cookies onto a parchment lined baking sheet. Bake for 7-8 minutes and let cool on a wire rack.

Currant Sandwich Cookies (Ribssnitter)

Currant Sandwich Cookies

 

 

This recipe was found on Anines

Makes ca. 15

Cookies:
80 g almonds
Grains from 1 vanilla pod
80 g powdered sugar
1 tsp baking powder
220 g flour
150 g softened butter
1 egg
200 g currant jam (ca. 1 tbsp per cookie)

Icing:
100 g powdered sugar
A bit of currant juice

Garnish:
A bit of chopped unsalted pistachios

Cookies:
Remove the skins from the almonds (if they’re still on yours) and finely process into a flour consistency in a food processor. Blend the vanilla and some of the powdered sugar together. Place the almond flour, vanilla mixture, the rest of the powdered sugar, baking powder, flour, softened butter, and egg in a bowl and knead into a uniform, soft dough. Refrigerate for a half hour.

Heat oven to 175 C. Roll the dough out to 3 mm thickness. Cut out circles with a cookie cutter or glass (8 1/2 cm diametre.) Place the circles on a parchment lined baking sheet and bake for 7-8 minutes or until they’ve taken a bit of colour along the edges, but still seem a bit unbaked. Let cool completely.

Spread jam on half of the cooled circles.

Icing:
Mix powdered sugar and currant juice into a thick glaze and spread it on the other half of the circles. Place the iced circles on top of the ones with jam and garnish the cookies with pistachio. Refrigerate overnight and then eat.

Knæpkager

knæpkager

 

 

This recipe is a very old one from Southern Jutland and was found on Spise Med Mormor. Both the original and modern versions are provided.

Original Recipe:
200 g rye flour
200 g flour
300 g sugar
200 g barley flour
300 g fat
2 dl cream

Melt the fat and heat the cream, flour, and sugar in it. Pour it into a bowl, add the rye and barley flours, and knead well. When the dough is cold and well kneaded, roll it thinly and cut into rectangular cookies. Brush them with beaten egg and a bit of water. Prick with a fork and bake at 200 C for 10 minutes.

Modern Recipe:
500 g flour
2 1/2 dl flour
1 tsp ammonium bicarbonate or 2 tsp baking powder
400 g butter
125 g sugar
Grated rind of 1 lemon
1 egg yolk

Knead all the ingredients together well, roll out, and cut into (ca. 8 x 4) rectangles. Brush with beaten egg yolk. Bake at 200 C for 10 minutes. Decorate if you wish.

Snekkens Giant Viking Cookies (Snekkens Kæmpe Vikingecookies)

viking cookies

 

This recipe was found in the latest issue of Irma Krydderi.

 

Makes about 12 large cookies

250 g softened butter
250 g sugar
125 g brown sugar
3 eggs
1 1/4 tbsp baking powder
1 tbsp cinnamon
3 tsp salt
250 g flour
250 g oats
125 g dried cranberries
125 g raisins
175 g chopped hazelnuts

Mix butter, sugar, and brown sugar together. Add the eggs. Blend baking powder, cinnamon, salt, and sifted flour together. Fold the dry ingredients into the butter mixture and add the oats. Fold the dried fruits in and add the chopped nuts. Set the dough on 3 baking sheets lined with parchment. Form the dough into circles about 15 cm in diameter. If the dough is too difficult to work with, refrigerate it until it’s firm and easier to work with. Bake at 180 C (convection oven) for ca. 15 minutes, or until golden. Cool and store in a cookie jar.

Medallions with Apple, Black Currants, and Mocha (Medaljer med æble, solbær og mokka)

1340-annemettes-medaljer

 

 

This recipe was found on Femina

 

(8 servings)
Work time: 2 hours

 

Cookies:
250 g flour
70 g powdered sugar
25 g almond butter
125 g softened butter
1 small egg

 

Mocha Creme:
2 sheets gelatine
4 dl cream
2 tbsp sugar
2 tbsp whole, crushed coffee beans

 

Apple Compote:
½ vanilla pod, preferably Polynesian
1 dl sugar
2-3 medium-sized apples
juice of ½ lemon

 

To Serve:
powdered sugar for glaze
½ dl good black currant marmalade
1 dl cream beaten to whipped cream
1 fresh apple for garnish
whole freeze-dried black currants for garnish

 

Method:

1. Blend flour, powdered sugar, almond flour, and butter with your fingers until it resembles breadcrumbs. Incorporate the dough with beaten egg, until the dough is smooth and even. Refrigerate 1/2 hour, covered with plastic wrap.

 

2. Heat oven to 180° C. Take the dough out of the fridge, and knead lightly. Sprinkle work surface with flour, and carefully roll the dough out to about 5 mm thick. Cut out 16 identical rounds with a cookie cutter with a diameter of 7-8 mm. Cut out a few extra so you’re sure you have enough.

 

3. Place the cookies on a parchment-lined baking sheet and bake in the middle of the oven for 10-15 minutes, until nicely golden. Let cool completely on wire rack.

 

4. Soften the gelatine in very cold water. Heat cream, sugar, and coffee beans up to the boiling point. Mix well. remove from heat, let stand 5 minutes, so the beans flavour the heated creme. Strain through a chinois to remove all the coffee beans. Blend the softened gelatine into the warm creme. Refirgerate for 3 hours, until it’s cold and resembles a mousse or fromage. You can speed up the process by placing the creme in a large, wide bowl and freezing it.

 

5. Beat the cold coffee creme stiff. Be careful not to beat too much, or the creme can separate. Fill a pastry bag with a star tip with the creme.

 

6. Remove the grains from the vanilla pod. Mash the grains with a bit of the sugar. Peel the apples, and cut into small pieces about the size of grapes. Place sugar, apples, vanilla-sugar, and lemon juice into a pot and let it cook on medium heat for 10-15 minutes, until the apples have just softened. Cool completely before use.

 

7. Assembly: Choose 8 nice cookies to be the tops. Mix a glaze of powdered sugar and water, and divide on 8 cookie tops in a nice circle. Let the glaze stiffen.

 

8. Pipe a round of mocha creme along the edges of each of the remaining 8 cookies (the ones without glaze), leaving room in the middle for the marmalade and compote. Place a spoonful marmalade down in the hole on each bottom, then place a good spoonful of compote atop the marmalade.

 

9. Lay the tops atop the creme and marmelade. Set a little roset of freshly made whipped cream over the glaze on each cookie, and garnish with thinly sliced apple, freeze-dried black currants, and/or coffee beans. Serve immediately.

Cognac Cookies (Cognackager)

cognackager

 

 

This recipe was found on Hindbærsnitten

 

350g flour
1/4 tsp baking powder
250g butter
3 tbsp cognac
2 egg yolks
200g sugar

 

Brushing:
2 egg whites

 

Garnish:
50g sugar hail
50g chopped almonds

 

 

Sift flour and baking powder together. Cut in butter. Blend cognac and egg yolks. Mix in the sugar. Knead the dough and refrigerate until firm. Roll the dough out on a floured surface to a thickness of 2mm and cut out into round cookies. Place on parchment lined baking sheets. Brush the cookies with egg white, sprinkle with sugar and almonds and bake for about 8 minutes at 200 C.

 

 

The dough can also be formed into sausages and sliced into cookies.

 

 

Makes about 175

Honey Hearts (Honninghjerter)

images

Honey hearts are made at Christmas time in a variety of sizes. They’re decorated in a myriad of ways: Sprinkles, glaze, icings, pictures set into the chocolate.. I can’t remember where I obtained this particular recipe for them, but I found the photo on Børnehjælpsdagen

Makes 40

250 g honey

125 g sugar

75 g butter

1 egg

1 tsp. cinnamon

½ tsp. cardamom

1 nip ground cloves

500 g flour

2 tsp. baking powder

Decorating:

100 g chocolate for coating

OR

chocolate glaze of:

100 – 125 g powdered sugar

1 heaping tablespoon cocoa powder

2 – 3 tablespoons boiling water

Melt honey, sugar and butter in a pot at medium heat. Once melted, transfer to a large bowl and stir in the egg. In a separate bowl, blend the spices with the flour and baking powder, then add it to the honey mixture. Knead the dough together. Roll it out until it’s 1 cm thick and cut out heart shaped cookies with cookie cutter. Place the hearts on a baking sheet lined with wax paper and bake them in the middle of an oven heated to 225 C. Bake for 12-15 minutes. Let the hearts cool on wire racks.

For decorating:

If using the chocolate for coating, melt the chocolate in a water bath and brush the hearts with the chocolate using a baking brush. Let the chocolate dry completely before you place the hearts in a cookie tin with wax paper between each layer. Store in a cool place, otherwise the chocolate will melt.

If using chocolate glaze, sift the powdered sugar and cocoa powder together into a bowl and mix with as much boiling water as you need to obtain a consistency thick enough to stick to the cookies, but thin enough to spread evenly with a knife. Ice the hearts and let them dry completely before placing in a cookie tin with wax paper between each layer. Stor in a cool place.

Napoleon’s Hats (Napoleonshatte)

2823bfb8c20848edb00aff9ecfb1e8d1_napoleonshatte

 

This is Mette Blomsterberg’s (a famous pastry chef in Denmark) recipe, as was shown on her programme “Det Søde Liv” (“The Sweet Life”), and was found on Mad og Bolig

 

Napoleonshatte opskrift:
(Ca. 16 )
Pastry:
300 g flour
100 g powdered sugar
150 g room temperature butter
1 egg

Marzipan Blend:
100 g sugar (preferably demerara)
1 egg white ( 30 g)
250 g raw marzipan

Other:
Ca. 150 g nougat
Ca. 30 g chopped unslated cashews
Ca. 200 g good-quality dark chocolate for dipping

Pastry:
Knead all of the ingredients together into a uniform dough and refrigerate 1/2 hour.

Marzipan Blend:
Mix sugar and egg white together. Let sit for about a 1/2 hour to dissolve the suar. Knead the mixture into the marzipan a bit at a time until the mass is uniform.

Napoleon’s Hats: 
Roll the pastry relatively thin and cut out circles about 8 cm in diameter with a Rul mørdejen forholdsvis tyndt ud og udstik den i cirkler med ca. 8 cm i diameter med en scalloped cookie cutter. Place the circles on a baking sheet lined with baking paper. Place a small amount of nougat in the middle of each circle. Place a ball of marzipan blend (about the size of a ping-pong ball) atop the nougat.

Take a little bit of water on your hands to prevent the marzipan blend from sticking to your fingers. Fold the pastry up around the marzipan balls, pressing once on 3 sides (much as one forms Hamantaschen; an image of what it should look like can be seen HERE: ) Use three fingers: Your left index finger and thumb; and your right index finger. Sprinkle the tops of each Napoleon hat with some pistachio and the pistachio gently into the marzipan blend.

Bake them in the oven at 190 C for 8-10 minutes, until they are golden. Remove from the oven and let them cool completely. Refrigerate until you’re ready to dip them in chocolate. Temper the chocolate and dip the bottoms of the Napoleon’s hats in the chocolate. They can be stored in an airtight container in the fridge for about 4 days or in the freezer in an airtight container for up to 3 weeks (without the chocolate.)

“Nothing” Cookies

ingenting

 
These cookies are of South Jutland origin and are called “Nothing” because they’re light and easy to bake. This particular recipe was found on Familie Journalen

 

Makes 70 cookies

250 g butter
375 g flour
2 egg yolks
2 tbsp cream
2 egg whites
300 g sugar
1 tsp vinegar
2 tbsp almonds 

Method

Cut the butter into the flour, add the egg yolks, and gather into a dough with the cream. Roll the dough out thin, cut out into 5 cm circles, and place on a parchment-lined baking sheet. Beat the egg whites stiff with sugar and add the vinegar. Chop the almonds, fold them into the egg white mixture, and then divide the mixture among the cookies. Bake at 200° C for 10 minutes and let them cool off.