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.
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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