Sweet • Sour • Savory

Food blog on scandinavian style food done right.

christmas cookies

Mrs. Hobbs's Italian Rosemary Cookies

Cake, Christmas, Cookies, HolidayTove Balle-PedersenComment
Italian Rosemary Cookies

Italian Rosemary Cookies

These cookies are to die for!!!

How my friend and the whole world kept this recipe away from me, for so many years, it’s beyond my understanding.

If you only are baking one cookie this year, make it this one!

Makes 60-70.

Ingredients:

  • 250 g butter, salted and room temperature

  • 400 g sugar

  • 2 eggs

  • 30 g raw pistachios, finely chopped

  • 10 g (3 tablespoons) fresh rosemary leaves, finely chopped

  • 450 g all-purpose flour

  • ½ teaspoon salt

  • 3 teaspoons baking powder

  • 1 orange, the zest

Directions:

Cream butter and sugar until light and fluffy. add 1 egg at a time, making sure it’s fully incorporated, befor adding the next. Mix in orange zest, rosemary, and pistachios. Sift flour, sant and baking powder and incorporate it in the dough.

Divide the dough into 3 pieces. Roll each part into a log (2 inch in diameter), wrap in Glad wrap, shape the log into a square, by pressing the log onto the kitchen counter. Refrigerate overnight. Try to make a smooth surface to get an even look on the finished cookies. Well, the dough were very soft, so I didn’t get the smooth surface on my logs. 🙃

Cut the logs into thin cookies and put them on a baking sheet lined with parchment paper. Spacing about 1-inch apart. Bake until golden around the edges, about 5-7 minutes at 350°F. Cool cookies on the pan on wire racks. Store in an airtight container at room temperature for up to 2 weeks.

Enjoy!

Peppermint Candy Cane Cookies

Christmas, Cookies, HolidayTove Balle-PedersenComment
Peppermint Candy Cane Cookies

Peppermint Candy Cane Cookies

December 11.

This is the classic milk and cookies dressed up for christmas.

The peppermint cookies are nice and minty, but still crispy and delicate like real candy canes.

 

Makes 36 candy cane cookies.

Cooking time: 13-15 minutes.

Temperature: 325℉ (165℃)

Prep. time: 40 minutes

Ingredients:

  • 160 g all-purpose flour
  • 113 g (1 stick) butter, salted and room temperature
  • 75 g sugar + more for springle
  • 30 g confectionary sugar /powdered sugar
  •  egg yolk
  • 1 teaspoon peppermint extract
  • ¼ teaspoon vanilla bean paste
  • red food coloring, I used 2 pea sized drop red gel food color

Directions:

Cream the butter with both sugars until pale and fluffy. Add the egg yolk, mix well. Add vanilla and peppermint extract. Slowly add the flour and mix until just combined.

Divide the dough into two, add the food coloring to one part, and mix until fully incorporated. Form each half into squares, and let them rest, wrapped in plastic wrap, in the refrigerator for 2 hours.

Preheat the oven to 325℉ (165℃), and line 2 baking sheets with parchment paper.

Roll each dough to a 9x9 inch (23x23 cm) square, and stack them on top of each other. Roll to seal them together. Cut the dough down the center and refrigerate both until firm about 15 minutes.Take out one halves and start cutting short strips that are about ¼ inch (¾ cm) thick. Gently twist the strip to lengthen it a bit and even out the edges. Roll the strips in granulated sugar and put them on the baking sheet in the shape of a candy cane. If your kitchen is warm you need to work fast or only take out a quarter of the dough, so the dough won't be to soft.

Bake the cakes for 13-15 minutes until just slightly brown round the edges. Let the cookies cool for about 5 minutes on the baking sheet, before transferring to a wire rack. 

Store in a separate airtight container at room temperature.

Enjoy!

 

 

Christmas cookies 2013 a recap

Christmas, Cookies, HolidayTove Balle-PedersenComment

December 10th.

Last year I made some of my family favorite christmas cookies, and I want to revisit them with this recap.

Vanilla wreaths aka valillekranse a crisp, sweet and buttery cookie with a lot of real vanilla.

 

 

 

 

 

 

 

 

 

Almond specier aka Håkonskager s sweet cookie with almond paste.

 

 

 

 

 

 

 

 

 

 

Chocolate biscotti, spicy chocolate cookie. 

 

 

 

 

 

 

 

 

 

 

Danish gingerbread cookies aka brunkager. A perfectly crisp cookie containing nuts.

Jødekager, Jewish Cookies

Christmas, Cookies, HolidayTove Balle-PedersenComment
Jødekager, Jewish Cookies

Jødekager, Jewish Cookies

December 7th.

Jødekager, aka Jewish cookies, is another classic Danish christmas cookie. It might seem weird that jødekager is a christmas cookie, but this type of cookies you would find at the jewish bakers in the 1700's in Denmark. 

Jødekager has always been a family favorite, and I can't see that changing.

Makes about 60 cookies

Ingredients:

  • 325 g all-purpose flour
  • 250 g butter
  • 175 g sugar
  • 2 egg yolks

Topping:

  • 1 egg white
  • 3 tablespoons sugar
  • 1 tablespoon cinnamon 
  • 30-40 blanched almonds

Directions:

Mix flour and butter. I use a pastry cutter to incorporate the butter in the flour mixture. Mix until the butter/flour mixture resembles wet sand. Mix in sugar and egg yolks. Be careful not to overwork the dough. 

Let the dough cool for 30-45 minutes before rolling it out on a floured surface. It needs to be about 0.1-0.2-inch (3-5 mm) thick. Cut out the cookies with a 2-inch cookie cutter, and place them on a parchment lined baking sheet. Brusk each cookie with egg white, and sprinkle with a mixture of sugar and cinnamon. Place a half almond on top.

Bake the cakes for 5-7 minuters until the edges gets light golden in color.

Cool the cookies on a wire rack and store them in an airtight container at room temperature.

Enjoy!

Liquorice Wreaths - Lakridskranse

Christmas, Cookies, Holiday, LiquoriceTove Balle-Pedersen1 Comment
Liquorice Wreaths - Lakridskranse

Liquorice Wreaths - Lakridskranse

Dansk version

December 3.

One of the classic Danish christmas cookies is vanillekranse, a crispy, sweet, buttery cookie with the distinctive vanilla flavor. These cookies have always been one of my favorite. 

What can you do with a perfect cookie to make it more Danish or Nordic? In this day and age - you have to add liquorice, and so I did. 

Liquorice wreaths is a new take on vanillekranse, the traditional christmas cookie in Denmark. The liquorice taste is subtle and is perfect in this classic crispy cookie.

Ingredients:

Directions:

Cream the sugar and liquorice marzipan with the butter. Mix in the egg, and finally mix in the liquorice powder and flour. 

The attachment and process 

The attachment and process 

Put the dough into a decorating bag with a star decorating tip. You can also use a cookie press. Pipe the dough in small circles approximately 2 inches (5 cm) in diameter, onto a baking sheet lined with parchment paper.

If you have a stand mixer, a meat grinder attachment and a vanillekranse attachment to make stings of star shaped dough; you can do this instead of piping the cakes:

If using a stand mixer, chill the dough in the refrigerator overnight. Add the cold dough to the feeder on the grinder, and push it into the grinder, and long strings of star shaped dough comes out of the grinder. I do this on medium to high speed. Place the strings of dough on the table, an cut them into 4 inch pieces. Join the ends to form a wreath, and place the cookies on a baking sheet lined with parchment paper.

Bake at 356℉ (180℃) 12-15 minutes, until browned on the edges. It's kinda hard to tell, but it's better to bake them 30 seconds longer than ending up with soft cookies. Cool the cookies on a wire rag. Store in an airtight container at room temperature.

Enjoy!

 

The Danish version:

Lakridskranse

Dette er en del af Madblogger udfordringen #5 Nordisk Jul. 

#MadbloggerUdfordringen5 og #MadbloggerUdfordringen.

Der er lakrids i alt efterhånden, så jeg måtte lige se om dette ville fungere. Og ja det holder hele vejen. Det er stadig den sprøde lækre krans man kender fra vanillekransen, med en skøn eftersmag af lakrids.

Ingredienser:

Fremgangsmåde:

Sukker, lakridsmarcipan og smør røres sammen, indtil det er luftigt. Rør ægget med i og tilsæt slutteligt lakridspulver og hvedemel. Mix kun til dejen netop har samlet sig. 

Dejen kommes i en sprøjtepose med en stjerne tyl & sprøjtes straks ud i "kranse" på bagepapir - diameter ca. 5 cm. Bages ved 200℃ til de er let gyldne - ca. 12 - 15 minutter. Giv dem hellere lidt længere tid, da de er svære at bedømme udfra farven. Det er ikke sjovt at få bløde småkager.
Afkøles på bagerist og opbevares i tætsluttende dåse.

Velbekomme!