Danish Christmas cookies are generally buttery and rich than other christmas cookies .And also they are less spicy than other christmas cookies.They are best to eat with a glass of milk .
preparation time ; 30 minutes
225gr of plain flour
1 teaspoon of baking powder
75gr of butter , cut into pieces
100gr of sugar
1 tsp of vanilla extract
50gr of peeled and chopped almonds (do not use salted almonds)
1 egg
juice of a lemon
Preparation
The first thing will be to mix in a bowl the flour and the baking powder and add butter . Mix everything well with the help of a wooden spoon. Do not worry if the pieces of butter are not undone because later they will melt with the rest of the ingredients in a dough.
Now we add the sugar, the almonds and the vanilla extract.
Finally, we will add to the mixture the juice of the lemon and the egg . In this case, use your hands to make sure that the ingredients are well mixed and a homogeneous mass remains .
Now we are going to proceed to make the cookies with the dough that we already have ready and the molds. To do this, put a little flour on the counter or table where you go to work , like the wooden rolling pin. This way you will prevent the dough from sticking .
Roll out the dough so it is 2mm thick . Once ready, cookie cutters to cut shapes . Once you have done this, take the dough with the shape and place them on the baking sheet with the baking paper. Preheat oven to 200 C .
Make sure the oven is ready at 200ºC and let the cookies bake for about 7 minutes . If you want them more toasted, you can leave them a little longer.
Once ready, take the cookies out of the oven and let them cool down. After about 30 minutes, you can put them in a jar or box and have them ready to eat as is or with a glass of milk.
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