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You are here: Home / Christmas / Danish Butter Cookies (Vaniljekranse)

Danish Butter Cookies (Vaniljekranse)

Categories: Christmas/ Desserts/ Traditional Danish

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Recipe for Homemade Danish Butter Cookies (Vaniljekranse)

This recipe for Danish butter cookies is another traditional and very popular Danish Christmas recipe. In Danish this cookie is called Vaniljekranse which directly translated means vanilla wreaths. A Vaniljekrans is basically a small round cookie with a crisp crust and a delicious taste of vanilla. We think that these Vaniljekranse is one of the best Christmas desserts/snacks that you can make in the weeks leading up to Christmas. As said, Vaniljekranse is a very traditional cookie and it goes way back, and we both remember having made these cookies with our moms when we were kids – shaping the small round cookies are just really fun, especially for kids.

The dough for these cookies is actually really easy to make. The recipe is based on simple ingredients which is mixed together into a soft and sticky dough. The dough is then extruded in strips and then formed into small round cookies. The extrusion process can be done using a piping bag with a star nozzle, which however require some muscle strength – this is the way we normally do it. However, if you own a meat grinder and have a star nozzle this will ease this process very much.

If you are interesting in other traditional Danish Christmas recipes you can take a look at our Christmas section.



Print
Danish Butter Cookies (Vaniljekranse)
Prep Time
50 mins
Cook Time
10 mins
Total Time
1 hr
 

Very original and traditional recipe for Danish butter cookies. These cookies are in Danish known as Vaniljekranse and is traditional served during the Christmas period. However, they are great all year around. 

Course: Dessert
Cuisine: Danish
Keyword: Cookies, Danish Food, Nordic food
Servings: 40 cookies
Author: NordicFoodLiving.com
Ingredients
  • 1 vanilla bean
  • 175 g sugar (6 oz)
  • 200 g soft butter (7 oz)
  • 1 egg
  • 250 g all-purpose flour (9 oz)
  • 75 g almonds (3 oz)
Instructions
  1. Use a food processor or a blender to ground the almonds into an almond flour.

  2. Open the vanilla bean and scrape out the vanilla seeds. I have made a simple guide how to do this - find it here on my blog.

  3. Mix sugar, vanilla seeds, the soft butter, all-purpose flour and the almond flour together in a bowl.
  4. Add the egg and mix it all together into a soggy and soft dough.
  5. Pour the dough into a piping bag and use the star nozzle.
  6. Extrude the dough into small circles with a diameter of about 4-5 cm (1.5-2 inch). If you have a meat grinder use the star attachment and extrude the dough into long strips. Cut the strips into smaller pieces and put them together in circles.
  7. Place the vanilla cookies on a baking tray lined with parchment paper. Place them with a distance of 4 cm apart (1.5 inch).

  8. Bake the cookies at 200 C (400 F) for about 6 minutes or until they have a light-brown color.
  9. Let the cookies cool off on an oven grid. When cooled off, keep the cookies in a cookie jar.




Recipe for Homemade Danish Butter Cookies (Vaniljekranse)

Recipe for Homemade Danish Butter Cookies (Vaniljekranse)

Recipe for Homemade Danish Butter Cookies (Vaniljekranse)

Recipe for Homemade Danish Butter Cookies (Vaniljekranse)

Recipe for Homemade Danish Butter Cookies (Vaniljekranse)

Recipe for Homemade Danish Butter Cookies (Vaniljekranse)

THE VISITOR BEFORE YOU LIKED

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by Kim Nielsen Ingredients: Cake/ Christmas/ Nordic food

« Danish Roast Pork with Crackling (Flæskesteg)
Original Recipe for Danish Aebleskiver (Pancake balls) »

Comments

  1. Anna says

    March 6, 2015 at 5:59 am

    This recipe looks wonderful. My only concern is can I use bobs red mill almond meal instead of having to grind almonds, or would that make the cookies taste different ?

    Reply
    • Louise Dam says

      March 6, 2015 at 6:12 am

      Hi Anna. We have never tried this recipe with almond flour. Because this recipe only has a few ingredients I believe that the taste would be a little different from the traditional taste. However, I still think the cookies will taste good. If you try it I would love to hear how it goes. Regards Louise

      Reply
      • Joni says

        December 11, 2018 at 6:47 am

        I have almond flour and I would not use it for it does not have any almond flavor at all. Personally I would grind the almonds.

        Reply
    • Will says

      November 29, 2017 at 3:42 am

      Is the ground almond for a particular flavor or style? Or do all traditional butter cookie recipes have the almond?

      Reply
      • Kim Nielsen says

        November 29, 2017 at 11:55 am

        Hi. Yes, the ground almond will add a particular flavor to these cookies.

        Reply
    • Robert says

      December 11, 2017 at 9:20 pm

      I have used almond flour and also ground dried coconut (not to be confused with coconut flour) and it’s beautiful with either.

      Reply
    • Val Frederick says

      December 6, 2018 at 6:51 am

      Was wondering the same thing

      Reply
    • Suellen Dickson says

      December 21, 2018 at 1:39 pm

      I would grind the almonds. That’s what gives it it’s delicious flavor.

      Reply
  2. Jenna says

    May 22, 2015 at 1:26 am

    My dough turned out firm and dry. Can it be saved?

    Reply
    • Louise Dam says

      May 22, 2015 at 5:10 am

      Hi Jenna, maybe you can give the dough some more butter?

      Reply
  3. Nathalie says

    July 25, 2015 at 6:38 pm

    Hi, I converted incorrectly and added too much butter. I added more flour of both almond and all purpose. However the cookies still melt and burn. Any way I can salvage this? Perhaps fry them instead? Thank you.

    Reply
    • Louise Dam says

      August 1, 2015 at 9:16 pm

      I hope you could save the cookies.

      Reply
  4. Ariel Tello says

    August 9, 2015 at 6:41 am

    Would putting in confectioner’s sugar make the texture more crumbly or does it not really matter?

    Reply
    • Kim Nielsen says

      August 11, 2015 at 8:08 am

      We would not recommend confectioner’s sugar – we believe regular sugar will give the best result.

      Reply
  5. Victor Carranza says

    August 12, 2015 at 3:49 pm

    Hmm… what about the vanilla bean? I don’t see it mentioned after the “scrape the seeds” step.

    Reply
    • Louise Dam says

      August 13, 2015 at 3:35 pm

      Hi Victor
      Sorry, I have added it to the recipe now in step 3.

      Reply
      • Victor Carranza says

        August 14, 2015 at 6:23 pm

        :) Thank you.

        Reply
  6. may says

    August 22, 2015 at 3:28 am

    Hi. I do not have a scale to measure the ounces. What would the equivalent measurement in cups be for each of the ingredients?

    Also, do these taste like the Danish butter cookies that are sold in tins?….i LOVE those….hoping these are similar.

    Thank you

    Reply
    • Louise Dam says

      August 24, 2015 at 6:44 pm

      Hi,
      I have used this site to make the conversions: http://www.goodtoknow.co.uk/recipes/531168/cups-to-grams-converter.
      Remember that when you measure in cups it isn’t as precise as oz or grams.

      1 vanilla bean
      3/4 cup of sugar
      7/8 cup butter
      1 egg
      1 3/4 cup flour
      1/2 cup of almonds

      Reply
    • T N says

      September 15, 2015 at 6:20 pm

      I searched for this page BECAUSE of the ones sold in tins. When I can get the true original recipe, without milk powder, they are delicious. But some of the manufactures overseas are now adding milk powder and other strange ingredients and they don’t taste as good. I am here to find the original danish recipe.

      Thank you so much for posting this.

      Reply
      • Louise Dam says

        September 18, 2015 at 9:14 pm

        I am so happy that you could use the recipe.

        Reply
  7. Sindhu says

    November 17, 2015 at 10:23 pm

    Hi. I’m lactovegetarian and don’t consume egg. Can u pls suggest a possible substitute for egg?

    Reply
    • Louise Dam says

      November 28, 2015 at 3:49 pm

      You try just adding a bit more butter. Maybe 225 grams instead of 200 grams.

      Reply
  8. nawroz says

    November 30, 2015 at 4:12 am

    is this cookie needs baking powder or no thanks ?

    Reply
    • Louise Dam says

      November 30, 2015 at 6:16 pm

      No, you don’t need baking powder for this recipe.

      Reply
      • nawroz says

        November 30, 2015 at 8:18 pm

        OK thank you so much another question can I put vanilla instead of vanilla Bean

        Reply
  9. Emma says

    December 3, 2015 at 4:51 pm

    Hi, how long will the cookies keep if stored in an airtight container?

    Reply
    • Louise Dam says

      December 5, 2015 at 1:37 pm

      A couple of weeks I think – usually they are eaten very fast at our home :-)

      Reply
  10. Valerie says

    December 6, 2015 at 5:17 am

    Hello ladies – I would like to substitute liquid vanilla instead of the vanilla bean. How much should I use? Thank you!!

    Reply
    • Louise Dam says

      December 11, 2015 at 3:51 pm

      Hi Valerie
      I haven’t tried it, but just a bit – maybe 1/2-1 tsp.

      Reply
      • Valerie says

        December 12, 2015 at 11:24 pm

        Thank you Louise. I’ll let you know how they turn out

        Reply
  11. dagny says

    December 10, 2015 at 10:36 pm

    How many cookies does the recipe make?

    Reply
    • Louise Dam says

      December 11, 2015 at 6:10 am

      It makes about 40 cookies.

      Reply
      • Dagny says

        December 12, 2015 at 3:49 am

        Thanks so much!

        Reply
  12. Michelle says

    December 20, 2015 at 12:32 am

    I’m allergic to almonds . Is there anything I can substitute for the ground almonds ? ( I skip the ones with almonds when I buy the cookie tin . )

    Reply
    • Michelle says

      December 20, 2015 at 4:14 pm

      I mixed equal parts ground shredded coconut flakes ( I’ve seen coconut as an ingredient in butter cookies) and oat flour. It worked perfectly. The cookies have the same texture and almost the exact same favor as the tinned Danish butter cookies. Thanks for the recipe.

      Reply
      • Louise Dam says

        December 20, 2015 at 8:42 pm

        It sounds good with the shredded coconut. We must try that some time :-)

        Reply
  13. Michelle says

    December 20, 2015 at 12:33 am

    I’m allergic to almonds. Is there anything I can substitute for the ground almonds ?

    Reply
    • Louise Dam says

      December 20, 2015 at 8:43 pm

      I’m glad you found a solution that worked :-)

      Reply
  14. Miamivores says

    January 5, 2016 at 1:36 pm

    Do we need to cream the butter and sugar until fluffy and almost white in color, or just mixing the two together is enough? Thank you :D

    Reply
    • Louise Dam says

      January 6, 2016 at 9:42 pm

      No, there is no need for that. Just mix it together.

      Reply
  15. Shirley says

    January 15, 2016 at 8:24 pm

    Hi, you mentioned mix the ingredients. Is it by hand or a mixer? Thanks.

    Reply
    • Louise Dam says

      January 25, 2016 at 7:58 pm

      You can use a machine, mixer or a spoon. Your choice :-)

      Reply
  16. Amy says

    February 14, 2016 at 1:34 am

    Are the almonds blanched or do they have skins on?
    Is the butter unsalted or salted?

    Reply
    • Louise Dam says

      February 21, 2016 at 3:06 pm

      They have skins on :-)

      Reply
  17. Jana Fottová says

    February 15, 2016 at 2:59 pm

    I have just baked this cookies. They are so delicious. Thanks for recipe. :).

    Reply
    • Louise Dam says

      February 21, 2016 at 11:42 am

      You’re welcome. I’m just happy you liked it :-)

      Reply
  18. Aziz Alfarhoud says

    April 25, 2016 at 10:18 am

    Since I’m 6 years old my favorite biscuits and chocolates , I chose from Danish products (Copenhagen ) just for the real taste and you really eat something worth it when you pay for it ,,,
    Now I’m almost 60 years old and I still buying from the beautiful products for me and my kids and nieces ,,
    Good luck to the company and who established it ,,,,

    Reply
  19. Tommy says

    April 30, 2016 at 3:44 pm

    I have used your receipt but turn out crumbly and hard. Is the texture like this?

    Reply
    • Louise Dam says

      May 23, 2016 at 1:18 pm

      They should be a bit crumbly and crunchy, but not hard.

      Reply
  20. Osman Shaharuddin says

    June 5, 2016 at 4:01 am

    Hello Louise Dam,
    I am wondering what type of sugar did you use?
    Is it coarse sugar? Fine sugar or icing sugar.
    Thank you for the recipe.

    Reply
    • Louise Dam says

      June 12, 2016 at 6:43 pm

      I used granulated og coarse sugar.

      Reply
  21. Jan Young says

    September 26, 2016 at 3:46 am

    I have been searching for the “blue tin” cookies for over 5 years now. The smell of the buttery fragrance as you open the top with a can opener…. The flavor you never get from any other cookie but the ones in the “blue tin” with the 4 layers of unforgettable crispy like slightly crumbly cookies….. Oh how I wish the family members of the Bader’s family would give us all a break and finally put the product back on line and in stores again. I was blown away to read people from Puerto Rico reminiscing with people from MN, TN, AL, LA… well… pretty much from Hawai’i (Where I’m a native born and raised) to up and down the west coast all the way to the east coast. That’s actually how I landed on your page and I’m so glad I did. I noticed how very responsive you are… You don’t really see that from a blogger unless they truly have the utmost sincere and genuine passion for what they do and love to share the joy with their fans that follow them. Very nice to see.And, with all my yapping I will end my little coment with this… I’M SO HAPPY I FOUND THIS RECIPE AND I SURELY DO HOPE THIS TASTES CLOSE TO IF NOT ON POINT WITH THE ‘BLUE TIN” because its getting a little depressing chasing after a blue tin that doesn’t even exist :( Thank you for time in putting this lovely page/blog together. It is very much appreciated :)

    Sincerely,
    A Hawaiian girl trying to relive her childhood :)

    Reply
    • Kim Nielsen says

      September 26, 2016 at 12:11 pm

      Hi Jan. Thank you very much for your comment. It’s so nice to read about your story – these are the kinds of comments that drives me to do the blogging :-)
      I know exactly what kinds of “blue tin” cookies you are talking about, I also love them! I hope that you will have succes with the recipe. Regards Kim

      Reply
  22. Eva says

    November 12, 2016 at 2:43 am

    Hi, I love Danish cookies, the ones I have tasted found in a blue tin here in Namibia are so delicious. I want to try your receipi hopefully in the morning. Looking forward to taste my mouth is watering already.

    Thanks for the blog.

    Reply
    • Kim Nielsen says

      November 12, 2016 at 5:26 am

      Hi Eva. Thanks for your comment. I hope you like these cookies – they are very delicious :-) it’s nice to know that my recipes are reaching all the way to Namibia. Regards Kim

      Reply
  23. Claudia says

    November 12, 2016 at 7:48 am

    In Germany we grow up with tons of cookies and we LOVE the Danish butter cookies! And those even have almonds! So excited to try and I know they’ll turn out great. THANK YOU so much for sharing your recipes! (and keep going! ;) )

    Reply
    • Kim Nielsen says

      November 12, 2016 at 7:57 am

      Hi Claudia. Thanks a lot for your comment. I also love these cookies and I hope that they turn out great when you get the opportunity to make them :-) regards Kim

      Reply
  24. Jami says

    November 23, 2016 at 4:25 am

    Hi, I have a quick question. I tried your recipe tonight but they didn’t maintain their shape in the oven. Instead, they spread out until the hole in the middle disappeared. In the pictures of your cookies, yours keep the shape and ridges from the star. Any ideas why mine didn’t? Otherwise, they taste great and the texture is right…

    Reply
    • Kim Nielsen says

      November 23, 2016 at 7:34 am

      Hi Jami. Sorry to hear that they didn’t turn out perfect. I have also had this problem before. There are a few things you can try. First, don’t knead the dough too much and second, you can try to refrigerate the dough for about 30-60 minutes before you extrude it into cookies.

      Reply
  25. Shinu says

    November 23, 2016 at 12:10 pm

    I made them twice and both the time it turn out awesome delicious.everyone in my family just st loved it

    Reply
  26. Cheryl says

    December 5, 2016 at 9:37 pm

    Do these cookies have to be piped or can they be rolled and cut with cookie cutters? Thank you!

    Reply
    • Kim Nielsen says

      December 5, 2016 at 10:22 pm

      Hi Cheryl. The most traditional way is absolutely the piped version. However, I can also imagine that this dough can be rolled and cut using a cookie cutter – I’ve never tried it but I can’t see why not. If you try it I would love to hear about the result. Thanks :-)

      Reply
  27. Gabriel says

    December 19, 2016 at 11:51 pm

    Hi! I love the fact that I found this recipe. I just want it to ask you if “soften butter” is room temperature or is it like a little bit melted? I asked you this because my dough turn out really firm and almost imposible to pipe.

    Thank you!

    Reply
    • Kim Nielsen says

      December 20, 2016 at 5:45 am

      Hi. I’m sorry to hear that they dough didn’t turn out good. ‘soften butter’ is like room temperature. Maybe you have added a little too much flour? If you try one more time, try adding the flour in steps.

      Reply
      • Gabriel says

        December 21, 2016 at 2:32 pm

        Thank you for your answer Kim, and the cookies turn out amazing! I just had a hard time piping them haha :P! BTW I tried your recipe with stevia instead of sugar and it was also amazing! And now that you gave me this advice I will add the flour in steps. :D!

        Reply
  28. Angeline Silver says

    December 23, 2016 at 9:15 pm

    Thank you for this recipe. Would I need to use salted or unsalted butter?

    Reply
    • Kim Nielsen says

      December 23, 2016 at 9:42 pm

      Hi Angeline. Butter in Denmark is normally always salted – so I always uses salted butter. However, you can also use unsalted butter and then add a little salt.

      Reply
  29. Kathy Sexton says

    December 28, 2016 at 3:05 am

    i made these cookies today…. just used 1 tspn vanilla paste and used ground almonds instead of grounding almonds… and turned out perfect…. so easy and delicious… thanks for the recipe…..

    Reply
    • Kathy Sexton says

      December 28, 2016 at 3:06 am

      meaning purchased almond meal…. and measured out 75g…. but i made a double batch… so so easy….

      Reply
      • Kim Nielsen says

        December 28, 2016 at 7:33 am

        Hi Kathy. Thanks for sharing this great tip :-)

        Reply
  30. Qais says

    January 23, 2017 at 8:31 pm

    Does the vanilla have any alcohol

    Reply
    • Kim Nielsen says

      January 24, 2017 at 6:42 am

      Hi. The vanilla doesn’t have any alcohol

      Reply
  31. Rita says

    April 6, 2017 at 3:06 am

    Ooooh Dios mio! Quedan riquísimas!!!! Receta perfecta, gracias por compartir… Por mucho tiempo realicé galletas de mantequilla pero esta receta es la mejor…

    Reply
  32. FATHIYA ISMAIL says

    August 20, 2017 at 6:21 pm

    Wow, I am so glad I stumbled into your blog. I am not a cookie person but I do love Danish cookies though. I am a youtuber and a blogger and often I get requests to make cookies for different occasions. I would love to share your recipe with your permission of course and I will also mention your blog so you can get the credit your so deserve. I will get back to you with my results once I have done the cookies. Thank you for sharing this wonderful recipe

    Reply
    • Kim Nielsen says

      August 24, 2017 at 3:06 pm

      Hi Fathiya. I happy that you like my blog. I am looking forward to hear from you and how your cookies turn out :-)

      Reply
  33. boubaker says

    September 18, 2017 at 12:26 am

    plese how to make cookies for 50 kg flour ?
    plese i want to know the the recipe ?
    the dough

    Reply
    • Kim Nielsen says

      September 30, 2017 at 8:06 am

      Hi. Why would you like to make cookies out of 50 kg of flour? That is like industrial scale :-)

      Reply
  34. Ilsa says

    September 23, 2017 at 2:23 am

    Thanks so much or posting this simple, traditional recipe. I made it with the oatmeal and coconut substitution that someone suggested because I didn’t have any almonds on hand. The cookies were perfect. They tasted just like some of the ones you used to get in the blue tins long ago. I don’t buy the tins anymore because they just do not taste the same now. This lovely recipe brings back a happy childhood memory for so many of us. I’m making it in the morning again: got my butter sitting out overnight to soften. Thanks again.

    Reply
    • Kim Nielsen says

      September 23, 2017 at 1:56 pm

      Hi Lisa. Thanks a lot for the nice comment. I really enjoy hearing that you like the recipe :-)

      Reply
  35. Fadime says

    October 2, 2017 at 7:02 pm

    I’ve just baked these vanilje kranse. Mmm they are good!! A must try.

    Reply
  36. Melissa says

    December 9, 2017 at 11:50 pm

    Thanks for this great recipe. Years ago I made a similar recipe and loved the cookies, but they were so hard to put through the cookie press, I just quit. Your recipe creates a softer dough and I loved the idea of using a pastry bag instead of a cookie press. I must say, my hands aren’t a strong as they once were, but the result was good and I’m happy to have Vaniljakranse back in my holiday lineup.

    Reply
  37. Lyn says

    December 13, 2017 at 2:14 pm

    My husbands grandmother was from Denmark and all of her cookie recipes call for baking ammonia, was wondering why yours dont or if you just omitted that?

    Reply
  38. Shinu sunoj says

    December 26, 2017 at 10:55 am

    I have been following your recipe danish butter cookies for the past 2 years , it’s just awesome.

    Reply
    • Kim Nielsen says

      December 26, 2017 at 4:16 pm

      Thanks for your nice comment. I’m happy that you like my work :-)

      Reply
  39. Irene Kennedy says

    December 5, 2018 at 1:10 am

    Have you ever heard of a Danish cookie called Valnodromkager? They are shaped like balls and rolled in sugar.
    1 C soft butter
    1/2 C sugar
    1/4 tsp salt
    2 tsp Rum
    2 C flour
    1 1/2 C ground walnuts

    I am wondering how many this recipe makes. They are delicious.

    Reply
    • Kim Nielsen says

      December 5, 2018 at 4:36 pm

      Hi. No I have not heard about Valnodromkugler (Walnut rum balls) but they sould very similar to my Danish Rum Balls which you also can find the recipe for on this blog.

      Reply
  40. Biscuit Packing Machine says

    December 10, 2018 at 12:30 pm

    WOW ! Looks yummy such a nice recipe dude always love your recipes keep posting like this thanks dude

    Reply
  41. Liz Osborne says

    December 19, 2018 at 7:02 pm

    Hi, have just made a massive batch to gift to close friends and family. I have a batch of raw mixture left, and I’ve got ample cookies; was wondering if you know if it suitable to freeze in its raw form for a later date? This recipe is fantastic; they are my favourite and the are lovely with the flour substituted to gluten free flour too. Thank you so much.

    Reply
    • Kim Nielsen says

      December 20, 2018 at 9:11 am

      Actually, I’m not sure if you can freeze the raw dough. However, you can easily store it in the fridge for maybe 1 week.

      Reply
  42. Lisa Booth says

    December 20, 2018 at 4:36 pm

    My dad was a foster child in a Danish family and they made a cookie he remembers as Zonk cookies. The recipe is like yours but no egg or almonds. It’s more like a shortbread cookie. But I can’t find the word Zonk/Zondt or similar anywhere. Do you know of that word? I’ve been trying for years to determine if he’s remembering it differently or if the spelling is just not right. Thank you!

    Reply
    • Kim Nielsen says

      December 21, 2018 at 6:04 am

      I’m sorry it doesn’t ring a bell. However, I’ll ask around. Maybe my grandmother knows this. I’ll get back to you if I find an answer.

      Reply
      • Lisa Booth says

        December 21, 2018 at 5:55 pm

        Thanks so much! I’ll look forward to hearing what you might find out. Merry Christmas!

        Reply
  43. Jennifer says

    December 21, 2018 at 6:43 pm

    This was my first time trying these, they are delicious! My dough wasn’t “soft and soggy”. I think instead of ‘soft butter” it should be melted butter?

    Reply
  44. rebecca says

    December 22, 2018 at 12:28 am

    Thank you for the recipe my husband is danish he loved it. I made it gluten free for us using millet flour instead of wheat flour. Thank you for the hygge! Be Blessed #BeccasBYTheBay

    Reply
    • Kim Nielsen says

      December 24, 2018 at 7:48 am

      You are welcome. And thank for letting me know that it is possible to make it gluten free.

      Reply
  45. Suellen Dickson says

    December 22, 2018 at 10:22 pm

    I did something wrong in the conversion. Mine came out looking melted, not the beautiful ridged if my Moes. Can I add in more almond or flour? Would that help the consistency?
    Mange tak!

    Reply
    • Kim Nielsen says

      December 24, 2018 at 9:27 am

      There are three things you can try. Remember only to use soft butter and not molten butter. Let the dough rest in the fridge before making the cookies. And finally, making sure that the ovnen is throughly hot. Maybe turn up the heat 5-10 degrees.

      Reply
  46. Cathy Van de Moortele says

    January 2, 2019 at 12:08 pm

    Thank you so much for this recipe. The cookies are everything I was looking for: crisp, buttery, perfect vanilla flavor and so addictive. I decorated some with candied fruit or chocolate. Used storebought almond flour instead of grinding my own.

    Reply
  47. Bjørn says

    January 8, 2019 at 10:54 pm

    Can you guess what happened? My cookies piped out in circles but in the oven 200celsius they melted away to puddles?

    Reply
    • Kim Nielsen says

      January 9, 2019 at 6:50 am

      If the cookies are melting in the oven it could due to a little too cold oven or a too ‘wet’ dough. Next time try adding a little extra flour to the dough. If you have an external oven thermometer then also try checking the actual temperature.

      Reply
  48. Diane says

    January 29, 2019 at 3:10 pm

    Hi,
    What is the size of the pastry tip you are using? Can’t wait to try this recipe. Thanks for taking the time to answer my question.

    Reply
    • Kim Nielsen says

      January 29, 2019 at 7:59 pm

      I normally use the tip-size about 1 centimeter (2/5 inch).

      Reply

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Hello and welcome to my blog. I’m Kim from Denmark. I enjoy to cook, eat great food and travel all over the world. This blog will mainly reflect my passion for food but you will also find subjects on design and traveling. I hope you will like the blog. If you have any comments I will be pleased to hear from you.

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