Pebber Nodder Danish Christmas Cookies 143 Recipes

DANISH PEPPERNUT CHRISTMAS COOKIES (PEBERNODDER)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease two to three baking sheets.
• Beat the butter and sugar together in a mixing bowl until light and fluffy. Mix in the eggs, one at a time, beating well after each. Stir in the cardamom, cinnamon, nutmeg, cloves, and salt until well blended. Mix in the flour, one cup at a time, until the dough gathers together. With floured hands, pinch off small, 1/2 teaspoon amounts of dough, roll into tiny balls, and place on prepared baking sheets.
• Bake in preheated oven until bottom of cookies are light tan, 10 to 12 minutes. Cool 15 minutes on baking sheets. Store in an airtight container.

PEBBER NODDER (DANISH CHRISTMAS COOKIES)

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• In a large bowl, mix together the butter and sugar until smooth. Beat in the eggs one at a time, stirring until light and fluffy. Combine the flour, cardamom and cinnamon; stir into the sugar mixture just until blended.
• Separate the dough into 6 balls, and roll each ball into a rope about as big around as your finger on a lightly floured surface. Cut into 1/2-inch pieces, and place them on an ungreased baking sheet.
• Bake for 10 minutes in the preheated oven, or until lightly browned. Cool on baking sheets for a few minutes, then transfer to wire racks to cool completely.

DANISH BUTTER COOKIES RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C). Line 6 baking sheets, or as many as you have, with parchment paper.
• In a large bowl, cream the powdered sugar and butter with an electric hand mixer on medium-high speed until well combined and fluffy, 2-3 minutes.
• Add the eggs, egg yolks, and vanilla. Beat until well combined and the batter is mostly smooth.
• Gradually add the salt and flour, beating on low speed between each addition, until well combined, scraping down the sides of the bowl with a rubber spatula as needed.
• Divide the dough evenly into 3 portions. Each portion of dough should be about 13.5 ounces.
• Add the shredded coconut to 1 portion of dough and mix with your hands to combine. Portion the coconut dough into ½-ounce pieces and roll into balls. Place on 2 of the prepared baking sheets, spacing evenly. Using your fingers, gently press down on the tops of the dough rounds to create a flattened top. Transfer to the refrigerator if not baking immediately.
• Transfer another portion of dough to a piping bag fitted with a large star piping tip. Pipe 2-inch (5 cm) circles of dough directly onto 2 of the prepared baking sheets, spacing evenly. Transfer to the refrigerator if not baking immediately.
• Transfer the remaining portion of dough to a small piping bag fitted with a medium (¼-inch) round piping tip. Pipe 2-inch wide pretzel shapes directly onto the 2 remaining prepared baking sheets, spacing evenly. Sprinkle the pretzels with the sparkling sugar.
• Working in batches, bake the cookies for 12-15 minutes, until just golden brown.
• Enjoy!

PEBBER NODDER (DANISH CHRISTMAS COOKIES)

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• In a large bowl, mix together the butter and sugar until smooth.
• Beat in the eggs one at a time, stirring until light and fluffy.
• Combine the flour, cardamom and cinnamon. stir into the sugar mixture just until blended.
• Separate the dough into 6 balls.
• Roll each ball into a rope about as big around as your finger on a lightly floured surface.
• Cut into 1/2-inch pieces, and place them on an ungreased baking sheet.
• Bake for 10 minutes in the preheated oven, or until lightly browned.
• Cool on baking sheets for a few minutes. Transfer to wire racks to cool completely.

PEBBER NODDER (DANISH CHRISTMAS COOKIES)

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• In a large bowl, mix together the butter and sugar until smooth. Beat in the eggs one at a time, stirring until light and fluffy. Combine the flour, cardamom and cinnamon; stir into the sugar mixture just until blended.
• Separate the dough into 6 balls, and roll each ball into a rope about as big around as your finger on a lightly floured surface. Cut into 1/2-inch pieces, and place them on an ungreased baking sheet.
• Bake for 10 minutes in the preheated oven, or until lightly browned.
• Cool on baking sheets for a few minutes, then transfer to wire racks to cool completely.

CARL ANDERSEN'S RIS ALAMANDE, DANISH CHRISTMAS DESSERT

Steps:

• Butter a 1 1/2 quart covered casserole dish.
• Place the milk, light cream, 1/4 cup sugar, pinch salt, and rice into the buttered casserole dish, cover, and bake in a 300 F oven for one hour.
• Remove the cover, stir the dish, and bake for a further one hour at 300°F.
• Remove the dish from the oven, discard the milk skim which has formed on the top, Add as soon as possible the almond paste which has been processed until smooth in your food processor.
• Add the vanilla extract and mix thoroughly.
• Cover the dish tightly with plastic wrap to prevent formation of another milk skim and refrigerate until quite cold.
• Whip the heavy cream until stiff, adding the 2 Tbs sugar as you whip. Whip until you dare not whip it any further or it will turn into butter.
• Fold the whipped cream into the chilled rice mixture and place in a glass bowl that is large enough to hold. Cover with plastic wrap and refrigerate until serving time.