Copenhagen Cookies Københavnerkager Recipes

COPENHAGEN COOKIES (KøBENHAVNERKAGER)

Steps:

• Cream butter and sugar, beat 10 minutes. Add water and flour a little at a time, beating after each addition.
• Roll very thin on lightly floured board. Cut into desired shapes with a cookie cutter. Brush with beaten egg. Sprinkle with ground almonds. (For a Christmas touch, you can place a red or green maraschino cherry half on each cookie.)
• Bake 10 to 12 minutes, or until the edges are light brown, in a preheated 400º oven on ungreased cookie sheets dusted with flour.

DANISH KRASEKAGER, MARZIPAN CAKES

Steps:

• Mix all the ingredients (except Icing ingredients) in a saucepan and heat over low heat, until almond paste is slightly roasted and has absorbed all the liquid Leave the almond paste to cool completely.
• Roll the paste into strips the thickness of a medium finger and the length of a cookie sheet.
• Place the strips on a well greased baking sheet which has been slightly sprinkled with flour.
• Pinch each strip at the top so the strip is broad at the base and narrows to a sharp ridge at the top.
• Cut into 3 inch pieces.
• Bake in low oven 300F for 15-20 minutes or until light brown on top only, Cool Mix the icing ingredients and stir well and until it has an even consistency.
• Decorate the cookies with the icing drizzled in a zig zag patter across them.

COPENHAGEN

Steps:

• Mix ingredients in a highball glass two-thirds full of ice.
• Enjoy.

DANISH "BRUN KAGER" BROWN COOKIES

Steps:

• Melt the butter, sugar& corn syrup together.
• Sift dry ingredients and add to melted mixture.
• Form into 2 or 3 rolls, about 2" high, wrap in plastic so the rolls are completely sealed and chill in the refrigerator for at least a week, 2 weeks is better Slice thinly and place on a buttered cookie sheet (Just over a 1/4").
• Bake in moderate oven 375f for 5-7 minutes.