Danish Brun Kager Brown Cookies |
|
 |
Prep Time: 20160 Minutes Cook Time: 8 Minutes |
Ready In: 20168 Minutes Servings: 8 |
|
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 Ingredients:
1 cup butter |
1 cup brown sugar |
1 cup white corn syrup |
1 teaspoon baking ammonia (this is available at your local pharmacy, they'll probably give it to you when you say you only need) |
1 teaspoon cardamom, powdered |
1 teaspoon clove |
1 teaspoon cinnamon |
1/2 teaspoon salt |
1/2 teaspoon allspice |
1/2 teaspoon ginger, powdered |
4 1/2 cups flour |
1/2 cup slivered blanched almonds |
Directions:
1. Melt the butter, sugar& corn syrup together.
2. Sift dry ingredients and add to melted mixture.
3. 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 ).
4. Bake in moderate oven 375f for 5-7 minutes.
|
|