Vanilla Kranse Vanilla Wreaths Food

DANISH BUTTER COOKIES (VANILJEKRANSE)

Steps:

• 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.

VANILLA KRANSE (VANILLA WREATHS)

Steps:

• Work all ingredients together and let the dough stand for 20 minutes, in a cool place.
• Put dough into a pastry bag or cloth and press/roll dough into long thin rolls.
• Cut rolls into equal sized pieces (about 5-6 inches long) and on a well-greased cookie sheet, form each piece into a small ring slightly overlapping the cut ends.
• Bake in a fairly hot (400°F, 200°C, GM 6) oven for 10 minutes or until light brown.

DANISH COOKIE RINGS (VANILLE KRANSE)

Steps:

• Grease cookie sheets; set aside.
• Process almonds in food processor until ground, but not pasty.
• Place almonds, flour, sugar and baking powder in a large bowl.
• Cut butter into flour mixture with pastry blender or 2 knives until mixture is crumbly.
• Beat egg, milk and vanilla in a small bowl with a fork until well blended.
• Add egg mixture to flour mixture; stir until soft dough forms.
• Spoon dough into a pastry bag fitted with medium star tip.
• Pipe 3-inch rings 2-inches apart on prepared cookie sheet.
• Refrigerate rings 15 minutes or until firm.
• Preheat oven to 375°F.
• Cut each cherry in half. Cut each red cherry half into quarters; cut each green cherry half into 4 slivers.
• Press red cherry quarter onto each ring where ends meet.
• Arrange 2 green cherry slivers on either side of red cherry to form leaves.
• Bake 8-10 minutes or until golden.
• Remove cookies to wire racks; cool completely.
• Store tightly covered at room temperature or freeze up to 3 months.