Danish Butter Cookies (Vaniljekranse)
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.
Prep Time50 mins
Cook Time10 mins
Total Time1 hr
Servings: 40 cookies
- 1 vanilla bean
- 175 g sugar
- 200 g soft butter
- 1 egg
- 250 g all-purpose flour
- 75 g almonds
Use a food processor or a blender to ground the almonds into an almond flour.
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.
Mix sugar, vanilla seeds, the soft butter, all-purpose flour and the almond flour together in a bowl.
Add the egg and mix it all together into a soggy and soft dough.
Pour the dough into a piping bag and use the star nozzle.
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.
Place the vanilla cookies on a baking tray lined with parchment paper. Place them with a distance of 4 cm apart (1.5 inch).
Bake the cookies at 200 C (400 F) for about 6 minutes or until they have a light-brown color.
Let the cookies cool off on an oven grid. When cooled off, keep the cookies in a cookie jar.