|by Stig Hansen|
A taste of Denmark dishes up delicious servings of authentic traditional recipes such as AEbleskiver and Smorrebrod.
Results 1 - 10 of 44 for danish cookie
Result Page: 1
Preheat oven to ... mix well. Shape cookies and place on ... Take out and let cool. Roll cookies in confectioners' sugar. Store in confectioners' sugar.
Cream butter and sugar together. Add egg. Mix dry ingredients, sifted once. Add a little at a time. Add vanilla. Roll into small balls about the size ...
Cream butter and cream cheese. Add sugar, cream well. Add vanilla and beat again. Add flour and slowly mix well. Form into round wreaths and bake at ...
Cream butter and ... on an ungreased cookie sheet. Press dough ... for 12 to 15 minutes. Remove immediately from cookie sheet and cool. Makes 2 1/2 dozen.
In large bowl ... apart on greased cookie sheet. With thumb, ... cookie sheet. Place on rack. While still warm, fill with jam or cherries. Makes 4 dozen.
Beat butter, sugar, ... apart on greased cookie sheet. Make indentation ... Bake 325 degrees for 20 minutes or until golden brown. Cool on paper towels.
Cream together butter and Crisco; add egg and remaining ingredients; chill dough. Make into small balls and flatten with fork. Sprinkle a little ...
Preheat oven to ... apart on ungreased cookie sheets, flatten with ... about 6 1/2 dozen 2 inch cookies. Cookies may be frosted or decorated as you desire.
Cream butter and ... time. Beat well. Add cream, vanilla, salt, flour, and baking powder. Bake at 400 to 425 degrees for 10 to 15 minutes. Use cookie press.
In a large ... apart on greased cookie sheet. With thumb, ... thumb. Remove from cookie sheet; place on rack. While warm, fill with jam. Cool. Makes 4 dozen.
Result Page: 1
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