By Joel Thurtell
Want easy-to-make cookies that are really tasty?
Try these Danish Christmas cookies.
Okay, it’s a bit late, but who cares?
Cookies are cookies.
They taste great any time.
The recipes came from my wife, Karen Fonde, who got them from her Danish-American mom, Edith Jensen Fonde.
I have not made vanilliekvanse, which means “vanilla wreathes.”
But Abe and I made a slew of smørsnitter.
Very rich and very delicious.
Kind of like gorging on sweetened slabs of butter.
Have fun!
Danish cookies
Vanilliekvanse
1 1/2 cups soft butter (3 full sticks of butter)
1 cup sugar
1 egg
4 cups flour
Pinch of salt
1 tsp vanilla
Optional:
Ground almonds (about 1?2 Cup)
Small tsp of ammonium carbonate
Mix butter with sugar. Add egg, vanilla, sifted flour, salt, almonds, ammonium. Mix well. Put through meat grinder or cookie press or roll into wreaths.
Bake at 375-400 degrees for about 8 minutes. Watch carefully to keep from burning.
Smørsnitter
4 cups flour
1 1/2 cups soft butter (3 full sticks)
1 cup confectioners sugar
Mix well. Form into two rolls (logs). Roll each in colored sugar (one in red, one in green). Refrigerate for at least 2 hours. Slice thin and bake at 350 for about 10 minutes.
Drop me a line at joelthurtell(at)gmail.com
