DANISH CHRISTMAS COOKIES RECIPES
PEBBER NODDER (DANISH CHRISTMAS COOKIES) RECIPE | AL…
These cookies are like little bites of Christmas. Cinnamon and cardamom flavor these little shortbread nuggets.
Provided by YAC2004
Categories Scandinavian Recipes
Total Time 25 minutes
Prep Time 15 minutes
Cook Time 10 minutes
Yield 100 cookies
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- In a large bowl, mix together the butter and sugar until smooth. Beat in the eggs one at a time, stirring until light and fluffy. Combine the flour, cardamom and cinnamon; stir into the sugar mixture just until blended.
- Separate the dough into 6 balls, and roll each ball into a rope about as big around as your finger on a lightly floured surface. Cut into 1/2-inch pieces, and place them on an ungreased baking sheet.
- Bake for 10 minutes in the preheated oven, or until lightly browned. Cool on baking sheets for a few minutes, then transfer to wire racks to cool completely.
Nutrition Facts : Calories 36.9 calories, CarbohydrateContent 4.4 g, CholesterolContent 8.6 mg, FatContent 2 g, FiberContent 0.1 g, ProteinContent 0.5 g, SaturatedFatContent 1.2 g, SodiumContent 14.5 mg, SugarContent 2 g
DANISH BUTTER COOKIES RECIPE - HOW TO MAKE DANISH BUTTER ...
This Danish butter cookie recipe helps you to recreate the famous treats at home! The buttery cookies come in a variety of shapes and are separated by white cupcake liners.
Provided by THEPIONEERWOMAN.COM
Categories baby shower birthday bridal shower Christmas baking comfort food dessert snack
Total Time 1 hours
Prep Time 20 minutes
Cook Time 0S
Yield 24 servings
Number Of Ingredients 6
Steps:
- Place the softened butter and sugar in a large bowl (or the bowl of a stand mixer). With a hand mixer (or stand mixer with a paddle attachment) on medium-high speed, beat until very light and fluffy, 3-4 minutes. Add the egg and vanilla and mix well to combine. Add the flour 1 cup at a time, mixing on low to combine completely in between each addition. Scrape the bottom and sides of the bowl as needed. Transfer the dough to a piping bag fitted with a large, star tip (with a wide opening). Pipe the dough in a circle shape, about 2" in diameter, overlapping by about 1/2-inch at the edges. Sprinkle all over with sparkling sugar. Refrigerate the cookies for 30 minutes (or freeze for 15 minutes) in order to firm up and prevent spreading while baking. Preheat the oven to 350 degrees. Bake cookies for 12-15 minutes, until the edges are just lightly golden. Let cool on a sheet tray for 5 minutes, then carefully transfer to a cooling rack to cool completely. Once cool, store in an air-tight container in a single layer, between layers of parchment paper, at room temperature for up to 1 week.
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