Friday, May 12, 2017

Kammerjunkere Cookies

This is a fortuitous post.   I was planning on making some Kammerjunkere cookies and then the Improv Cooking Challenge this month happened to be Cookies and Cream. 
Nicole Little of Cookaholic Wife  is our hostess for this event.  Here's how she put it:
"Cookies and cream in any form can be used to create your dish. Ex: cookie dough, prepared cookies, sandwich cookies, ice cream, cream cheese, heavy cream, coconut cream, etc." 

I got this one.
Kammerjunkere med Koldtskål

These crisp little cookies are not only a cookie but they also have cream in them.
A twofer if I ever saw one.

I eat these in a bowl of Koldtskål (cold buttermilk soup), which I make with buttermilk and sour cream.
Cookies and 'Sour' Cream?  

So here goes.   I've seen several recipes for these, some call for using yeast, some use baking powder.  They all agree that these are twice baked, and dried out, similar to a biscotti.   You can make little rolls out of them, flattening them somewhat to bake or you can roll out the dough, and cut little rounds out and bake them.  Personally I'm in the roll out the dough and cut them into rounds camp.

I did cut this recipe in half, I didn't need all those calories running around my house.
And... I didn't get the dough as thick as it should have been.  These were a little on the thin side.

yield: 8-12 servingsprint recipe

Kammerjunkere (Rusks)

prep time: 5 MINScook time: 6 MINStotal time: 11 mins
These little bites of crisp cookie are used to top Koldtskål or fruit soups in Denmark. Similar to a biscotti in that they are twice baked, they're also delicious by themselves, or with a dab of jam even.


  • 250 gram AP flour  or 2 cups
  • 100 gram Butter or 7 tablespoons
  • 3 tablespoon sugar
  • 2 tsp. baking powder
  • 1 eggs
  • 120 ml whipping cream  or 7 tablespoons
  • 1/2 tsp. Cardamom
  • 1 teaspoon Vanilla Extract


  1. Sift the flour, sugar and baking powder together. Cut in the butter and then blend in the cream. Pat together into a ball of dough. Roll the dough out to about 1 1/2 cm thick, and cut out small rounds with a 4 cm cookie cutter. I used my handy dandy, liqueur glass. Bake about 5-6 minutes in a 400 degree oven. Take cookies out of oven, split them in half. Dry them slowly in a 250 degrees oven. Serve with either Koldtskål or a fruit soup.
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Sidsel Munkholm - Author
Sidsel Munkholm - Author

Sid loves to cook, feed people and have fun in the kitchen. She shares her successes and the involuntary offerings she sometimes gives the kitchen goddess as well. And she's still looking for the mythical fairy to help her clean the kitchen after a marathon cooking session. Currently working on a cookbook showcasing the recipes from her Danish heritage.


  1. Oh my goodness Sid.....this entire recipe, from cookies to the buttermilk soup, sounds absolutely amazing!!

    1. Thanks Wendy, I've been having fun with my Danish recipes lately.

  2. What a unique recipe...I think I'd eat them with ice cream...that counts as cream, right?

  3. Ooooooh! A fruit soup with these little gems -- YUM!

    1. I'm thinking they'll be served alongside my Soup Saturday fruit soup this week.


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