Recipe: Vanilla cookies, v2

These are the cookies I brought for the rocktour with Brorson’s Church. I discovered too late that I used 350 g of butter instead of the 375 the original recipe called for – but it worked out perfectly in the end.

Vanilla wreaths/cookies can turn out to the dry side (as small cookies usually do) – but to me, there’s not much in the world of cookies that can’t be cured by being dipped in a cuppa tea or coffee (or whatever wonderful, drinkable liquid you’ve got in front of you).

The original recipe calls for hazelnuts or almonds – but since there was some experimenting with it even back then, I think it’s safe to make your own special tune and sing your own special song when it comes to kernels. (Edit: Experiment with the kernels of sunflower seeds turned out successfully).

Ingredients
550 g flour
350 g butter
250 g cashew nuts
160 g light cane sugar
3 teaspoons (-ish) vanilla sugar
1 egg

To-do

  • Blend the cashews – whether they should be chunky or fine is up to you.
  • Mix the flour, blended almonds, cane sugar, and vanilla sugar.
  • Fold in the egg as well as possible – you can rub it in if you find it necessary, but be warned that it doesn’t assemble all of the dry goods.
  • Rub in the butter (by now it should start sticking).
  • To make the cookies, take a piece of dough, roll it into a ball with a diameter of 1-1½ cm, and press it flat.
  • To make the wreaths, you can either use a mincer or roll it into small sausages and shape the wreaths from that.
  • Bake in a preheated oven at 200º C (390º F) for 10-11 minutes.
  • Let them cool. Keep in airtight container (say, recycle an old ice cream container or somesuch).

The dough freezes well – so you can make “sausages”/“salamis” (app. 10 cm/4 inches in diameter) of leftover dough and freeze them. When you need more cookies, defrost a “salami” in the fridge overnight, cut it in slices (4-5 mm/one-fifth of an inch thick), and bake them according to the instructions above. If you are making the dough a day in advance, skip the freezing step, just pop it into the fridge.
Just remember that it’s easier to cut the dough straight from the fridge since the significant amount of butter in the dough does have a tendency to be a wee bit too far on the soft side if it isn’t cooled down first.

Enjoy!

Mmmmm! – Smell the wonder of cookies!

Cookies'n'Tea!

There was just enough dough for one batch. Served with Sweet Chai. Yum!


And thus, my very first piece of Royal Copenhagen was taken into use. (it's the bowl!)

Recipe: Vanilla cookies

This is really a recipe for vanilla wreaths (or garlands, as the original recipe calls them). The original recipe is on a print from a homepage I can’t find any longer (www.danish-deli-food.com; the print is from 2005) – so unfortunately I can’t legally proof anything on this; but yes, I made changes on this one, too, and wrote this recipe in my own words.

I think I have a general problem with vanilla wreaths – they crumble the very instant they enter my mouth. Of course, most cookies have a tendency to do so, but this is really… Well. And it doesn’t matter how good they are otherwise. So next time I make a batch, I may just add an extra egg or extra butter or something like that.

Or I’ll just have to keep dipping them in my Christmas tea.

Anyway – they were a success with my family, so here is the recipe I used:

Vanilla cookies
You can use other kinds of nuts – the original recipe calls for hazelnuts, but suggested almonds.
The original recipe says that the dough freezes well (I still have the leftover dough in my freezer).

Ingredients
550 g flour
375 g butter
250 g almonds
160 g cane sugar
3 teaspoons vanilla sugar
1 egg

To-do

  • Blend the almonds as finely as possible.
  • Mix the flour, blended almonds, cane sugar, and vanilla sugar.
  • Fold in the egg as well as possible – you can rub it in if you find it necessary, but be warned that it doesn’t assemble all the dry goods.
  • Rub in the butter (by now it should start sticking).
  • To make the cookies, take a piece of dough, roll it into a ball with a diameter of 1-1½ cm, and press it flat.
  • To make the wreaths, you can either use a mincer or roll it into small sausages and shape the wreaths from that.
  • Bake in a preheated oven at 200º C (390º F) for 10-11 minutes.
  • Let them cool. Keep in airtight container.

Enjoy!