The first avent sunday in the month of December the first candle is lit. Now there is only 4 weeks before Christmas and many Danish families have already made lots of cookies for the Christmas season. Here are two favorites.
Sugar and Spice Cookies (the brown ones) also known as Brunekager in Danish.
2 cups dark syrup, 1 cup Brown sugar, ½ cup butter, 1 tbsp. baking powder, 1 cup almonds, blanched and skins removed, 1 tsp. cinnamon, ½ tsp. ground ginger, ½ tsp. ground cloves, 1 lb. flour
Bring syrup, sugar and butter to a boil. Remove from the heat and stir in baking powder, chopped almonds, cinnamon, ginger, cloves and flour. It may be difficut for all the flour to be absorbed. Wait until the dough has cooled, knead the dough until it has absorbed most of the flour and is not sticky. There lmay be some flour left over. Refrigerate 1-3 days.
Preheat the oven to 350 °F.
Knead thoroughly on a baking board – use more flour if Sticks. Roll the dough out very thinly, cut into round cookies with a glass or cookie cutteer and place on a greased cookie sheet. Brush with egg White. Bake 5-10 minutes depending on thickness of the cookies.
8 oz. flour, 7 oz. butter, 5 oz. sugar, 1 egg, 4 oz. almonds, blanched, skin removed and finely chopped
Work all ingredients together and let dough rest for 20 minutes.
Preheat oven to 400°F.
Put the dough into a piping bag fitted with 1/2 inch star nozzle. Pipe the dough onto a lightly greased baking sheet, cut the dough into small pieces and form into small rings. Bake until lightly Brown – 3-5 minutes.