DANISH "BRUN KAGER" BROWN COOKIES
Traditional Danish Christmas cookie. They have a wonderful spicy flavor that stays with you long after you eat it - It's the taste of Christmas to me. Sometimes it is tricky to slice the cookies, especially if you did not wrap & seal them well, then they tend to crumble. Seal them well and leave them 2 weeks in the fridge and you shouldn't have any trouble
Provided by Bergy
Categories Dessert
Time P14DT8m
Yield 5 doz apprx
Number Of Ingredients 12
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.
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- Melt butter in small saucepan over medium heat. Stir in brown sugar and syrup. Bring to a low boil, stirring until sugar has dissolved. Take off the burner and let cool.
- Combine flour, baking soda, and spices in a mixing bowl. Add nuts and stir. Then add half of the butter. Stir until well combined. Keep adding the butter a little at a time. The dough should easily form a ball and not stick to the sides of the bowl but should be very thick. This is important! If your cookie dough is too thin the cookies won't bake correctly. You may not need to add all of the butter.
- Place dough into a bread pan lined with parchment paper. You may need to use your fingers to press the cookie dough into the corners of the pan. Cover and chill in the fridge for at least a couple hour, longer if you can. The cookie dough needs to be very solid before baking.
- When you're ready to bake the cookies, heat oven to 350 F. Take the dough out of the pan and slice into 2 logs using a serrated bread knife. Then slice each log into 25 cookies.
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- Melt butter, coconut oil, syrup and sugar in a pan until all are melted and combined. Allow to cool until cool enough to handle.
- Add the almonds, marmalade, baking soda and spices and gradually add in the flour and ground almonds, stirring as you go, until combined.
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