For the classic vaniljekrans cookie from Denmark I had been practicing hard to pipe pretty wreaths. So for my own variation –walnut cinnamon cookies– I thought my practicing should not go to waste and I piped a cookie sheet full of little rosettes. It is not so very difficult to do. Just make a wreath and pipe one extra swirl in the middle. For my variation I used walnuts instead of almonds and substituted the vanilla with cinnamon. I grated some orange rind in the bowl with dough for a little zing. I think my neat walnut cinnamon cookie would not look out of place in a tin of Danish assorted butter cookies but would probably be rejected because it does taste different from the rest.
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walnut cinnamon cookie
for about 20 cookies
50 grams walnuts
170 grams flour
140 grams soft unsalted butter
120 grams dark muscovado sugar
½ egg, lightly beaten
pinch of salt
½ teaspoon cinnamon
grated rind of ½ orange
Grind the walnuts finely in a food processor.
Mix all the ingredients together into a soft dough with an electric mixer.
Preheat the oven to 200°C/400°F.
Spoon the dough into a piping bag with a open star tip and pipe little rosettes onto a cookie sheet covered with baking paper.
Bake the cookies for 8-10 mins. in the middle of the oven until browned. Remove from the oven and leave to cool on the cookie sheet.
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