I like the round blue tins with little piles of Danish butter cookies stacked in white paper cups. I have never tasted any real difference between the cookies in the tin. But they look pretty and the idea of being able to choose is enough to keep me happy. No tin of assorted Danish Butter cookies is complete without the traditional vaniljekrans cookie. This round butter cookie is a classic in Denmark and after baking them myself I can understand why very well. It is such an easy cookie to make and it has a nice comforting vanilla taste. All you have to do is mix butter, sugar, flour, eggs, vanilla, salt and ground almonds (optional) into a soft dough and pipe it into little wreaths. This nice buttery cookie melts away in your mouth and makes you want another one right away. Nice? Try my walnut cinnamon cookie for a change.
Vaniljekrans cookie from Denmark
voor about 30 koekjes
50 grams almonds
170 grams flour
140 grams soft unsalted butter
120 grams sugar
½ egg, lightly beaten
pinch of salt
seeds of 1 vanilla bean or ¼ teaspoon of vanilla powder
Grind the almonds finely in a food processor.
Preheat the oven to 200°C/400°F. Put all the ingredients in a bowl.
Mix all the ingredients together into a soft dough with an electric mixer.
Spoon the dough into a piping bag with a small open star tip and pipe little wreaths onto a cookie sheet covered with baking paper. Bake the cookies for 7-8 mins. in the middle of the oven until lightly browned. The cookies should stay nice and light. Remove from the oven and leave to cool on the cookie sheet.
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