Ginger Cookies, Vegan and Gluten-Free

 I wasn't going to participate in this week's Sunday Funday, until... I decided to try this cookie that a friend told me about.  She told me they were delicious, and she was right.  

I've had vegan, gluten-free cookies in the past, and honestly, chewing cardboard would have been tastier.  

These cookies kinda blew my mind, but in a very good way.   I was actually looking for a gluten-free cookie I could make to take to a gathering since one of the guests is celiac, and well, these not only fit the bill, but they all got eaten as well.    

And not only did they taste amazing, but they also came together fast and baked quickly.     Chewy, sweet and delicious.  Not to mention easy. 

This is my offering for Sunday Funday.  Ginger Cookies, Gluten-free and Vegan.  Camilla of Culinary Cam is our hostess this week, and asked us What's on Your Holiday Cookie Platter?  

And I wasn't going to participate, but then I got an email from a friend telling me about this cookie and I had to try it.  I googled several version for a recipe,  but settled on this one, and then played a little with it.   I even doubled the recipe with zero issues.     I added some finely minced candied ginger to the basic recipe and added a touch more allspice.   The original recipe called for coconut fat, but I didn't have any on hand and didn't want to go and buy a large jar, just for a single use.  

Can I just say this cookie is going in my regular rotation of cookies I make, along with my all time fav, my Kitchen Sink Cookies.  

Let me whet your appetite a little.   This is the mixture in the bowl, well what remains after I'd scooped some of it out to bake.   I used my smallest cookie scoop to make equal sized cookies. 

After I'd dipped each ball into sugar and placed them on the pan.  I then pressed each ball down a little before baking them. 

I loved how crackly they looked as they came out of the oven.   '

 

I did sample a few.  They were chewy, dense and totally delicious. 

I'll be adding them to my Christmas Cookie plates this year as well.    Check out what my fellow Sunday Funday bloggers are baking this week.

• A Panoply of Pistachio Cookies by Culinary Cam
• Bakery-Style Holiday Sprinkle Cookies byKaren's Kitchen Stories
• Citrusy Ginger Shortbread Cookies by A Day in the Life on the Farm
• Egg Free Peanut Butter M&M Cookies by Mayuri's Jikoni
• Eggless Piped Chocolate Cookie by Sneha's Recipe
• Fruitcake Cookies by Amy's Cooking Adventures
• Gingerbread Cookie Bars by Food Lust People Love
• Vegan Ginger Cookies by Sid's Sea Palm Cooking

  

Vegan Gluten-Free Ginger Cookie

Author: Sid's Sea Palm Cooking adapted from many recipes

Prep time: 15 MinCook time: 12 MinTotal time: 27 Min

Fabulous, chewy ginger cookies. You'd never believe it was vegan.

Ingredients

Cookie

• 1 cup almond flour
• 3 tablespoons cornstarch
• 1 1/2 tablespoons brown sugar
• 1/2 teaspoon baking soda
• 1/8 teaspoon salt
• 1 teaspoon powdered ginger
• 1/2 teaspoon cinnamon
• 1/8 teaspoon allspice
• 1/4 cup finely minced candied ginger dusted with one tablespoon cornstarch or gluten-free flour
• 4 Tablespoons Maple Syrup
• 1 1/2 tablespoons Molasses
• 1/3 cup raw sugar or cane sugar crystals for dipping the cookie balls into.

Instructions

1. Mix all the dry ingredients together, then add the wet ingredients to the dry and mix well.
2. When mincing/dicing the candied ginger, sprinkle it with a tablespoon of gluten-free flour or cornstarch to prevent it from sticking to the knife and itself.
3. After mixing the dough, form into small balls, using a small cookie scoop, then dip them into the raw sugar and coat them, place them onto a parchment paper, and press them down lightly.
4. Bake in a 330-degree oven for about 10-12 minutes. Take out and let cool before taking them off the parchment paper, they are very soft, but will firm up.
5. Enjoy with a cup of coffee.

Estimate only

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All recipes and their respective images are either original or adapted and credited, and are all the sole property of Sid's Sea Palm Cooking, © 2011-2026, with all rights reserved thereof. 

Candy Cane Bark

 It's Sunday Funday again, and I'm back for another round.    This time we're featuring Peppermint and there are lots of great ideas on what to make with it.   

I don't know about you, but I seem to collect Candy Canes, the little guys hang around long after Christmas, after their main job of dressing the Christmas Tree is done.   

Personally I like using them as a stir stick in a cup of hot cocoa, but you can only drink so many hot cocoa's and then you're done.  

So this year, I decided to sacrifice a few candy canes and make some candy cane bark.   I also bought some of those melting wafers and then googled how to make bark, and then basically winged it.   I also discovered I rather like that stuff, and had to give the leftovers away so I wouldn't eat more than I already had.   TMI? 

 

I also added some good dark chocolate to the chocolate type wafers to make them more chocolatey, is that a word?  All I know is I nibbled on quite a bit in a bid to make sure it tasted good.  

My original plan was to mix some crushed candy cane in with the vanilla flavored candy melts, but my initial try resulted in some weird looking stuff, so instead I spread it on top of the swirled melts and then added some Christmas sprinkles, cause 'It's Christmas'.  I also had a bit of the white vanilla spread left and decided to dip some pretzel sticks in there and again, 'It's Christmas' and since I had a few sprinkles left, they got coated as well.  I taste tested some, and had to stop myself cause those little suckers were delish.  

And the Candy Cane Bark, was pretty toothsome as well.  Next time I'll spread them out in a larger pan, cause it was a touch too thick, but it still tasted amazing. 

I'd never worked with Candy melts before but I googled and one suggestion I found was to mix good dark chocolate in with the chocolate flavored candy melts so I pulled out a bag of dark chocolate chips and went to town.  OK, so I melted them in with the chocolate, and dang, they worked. 

To start with, I took a few candy canes out and crushed them with my handy dandy meat mallet.    I did put them into a plastic bag first cause I didn't want little bits of peppermint permeating my kitchen.  I didn't crush them into powder, just enough to break them into little pieces.  

I lined an 8x8 inch pan (Next time I'll do a 9x13 pan) with a piece of parchment paper.  Set it aside. 

Next I measured out about 2 cups of the candy melts, into a heat proof measuring cup.  

Read the directions on the bag and proceeded to melt them in the microwave according to their directions.  Stirred it a bit, then added 1 cup of chocolate chips to it, stirred them  in until they melted.     Poured it into the prepared pan and spread it out evenly.  While that was cooling a bit, I melted the white chocolate bark, about 2 cups of the wafers, and poured it over the chocolate layer.  I used a toothpick to make swirls through the layers, but didn't mix them too much.  

I then took the crushed candy canes, spread them evenly over the chocolate mixture, along with some Christmas sprinkles.  I pressed them very lightly into the surface of the bark, with another small sheet of parchment paper, and put them in the fridge to cool and set. 

Once they were set, I broke the bark into smaller pieces and put them into a plastic bag for later.  

 I had a little of the white vanilla melt left and decided to dip some pretzel rods into it, and put them aside on a parchment paper, and sprinkled the last of my Christmas sprinkles on them.  

And now to all the amazing people who participated today, here's what they made and the links to their creations.  

• Candy Cane Bark from Sid's Sea Palm Cooking
• Candy Cane Meringue Kisses from Food Lust People Love
• Chocolate Peppermint and Chocolate Chip Cookies from Karen's Kitchen Stories
• Chocolate Peppermint Thumbprint Cookies from Mayuri's Jikoni
• Hot Chocolate With After Eight Peppermint from Sneha's Recipe
• Mint Chocolate Cookies (Biscuits) from Amy's Cooking Adventures
• Painted Peppermint Cookies from Culinary Cam
• Peppermint Patty Surprise Cookies from A Day in the Life on the Farm

Mini Berry Pies

 You might have noticed I'm not posting as much these days.   I keep meaning to make something I can share but get caught up in real life.  However, a group I'm a member of,  Sunday Funday, happened to post about the fact that December 1 is Pie Day, and I'm not talking the mathematical 'pi', but rather the eat until you can't eat no more pie, pie. 

Now, isn't that cutest little baby pie?  I thought so, then I ate it.  Cause I could and there was no one watching me.  

And as it just so happened, I had cooked up the most delicious fruit filling for pies and thought, I can share this, and have to admit that not only did I bake this luscious, unctuous berry filling into mini pies in my cute as a button, electric mini pie machine, but had also been enjoying the sauce on top of waffles, with some heavy cream on top and just plain as well.   And yes they did get a touch brown, but... 

  I also bake and sell various kinds of bread at a local market and decided to make some pies and bring them to sell.   These were the pies I made for the market and they were a hit.   I sold out fast on these.  And who could blame me.  Each one of these little beauties is about 2 1/2 bites, not even a whole slice of pie, so you can enjoy a couple almost guilt free.  Almost...

This past summer I got on a berry kick and was buying various kinds of berries to eat fresh, as a snack, and freezing what I didn't eat, so they wouldn't spoil.  I ended up with a lot of fruit in the freezer.   I also have the habit of weighing stuff, and writing on the freezer bag how much is in there, just in case I want to use it for a recipe later on. 

I even had a little pastry left over from the mini pies, from this batch of pies, so I did a slightly larger pie for later, and ummm, kinda bobbled it taking it out of the oven so it made a bit of a mess, but I'm eating it anyway.  So there. 

What can I say, my memory is shot, and it helps me to know just how much of anything I have in the freezer, cause I'm in the CRS stage of life.    Look it up, if you have to. 

To make a long story short, (er)  Here's what I did.  All the berries were frozen when I put them into the pot to cook. No water was added. 

Blueberries - 1.5 lbs

Cranberries -1 lb

Blackberries -8 oz

Raspberries 8 oz 

1 oz. Lemon Juice (frozen from my lemon tree)

3 + cups sugar - to taste

Cornstarch slurry

Add all the berries to the pot at once, then add the lemon juice and heat over low heat until the berries start to pop and let out their juice.  Raise the temperature and let come to a simmer, and simmer about 20 minutes.  Next add the sugar, starting with 1 cup, stir to dissolve and then add the second cup.  Taste for sweetness, and add another cup or more of sugar if needed.  (your sweetness level may be different from mine, I used about 3 1/2 cups of sugar).  Make up a cornstarch slurry, depending on how thick you want the sauce to be. I like mine on the thicker side, and have to admit I didn't measure really well. Start with 1 tablespoon cornstarch mixed in with 1/4 cup water, swirl into the sauce, let it come back to a boil, and check.  Add more cornstarch slurry if needed.  I did and ended up using 2 tablespoons of cornstarch.   Again, your mileage may vary.  

I also had lots of berry filling left, so I froze it in 2 tablespoon portions, using a silicone cube tray.  

And you can take the berry filling straight from the freezer and put it into the mini pies, but I would suggest thawing it first.  

I also use commercial pie pastry for this, as I find it a little more sturdy and that really helps the pies to come out of the pie cooker.  

I'm loving this little pie baker/appliance.  It bakes a pie in just about 15 minutes.  You can top the pie with a crust or not.  I've done it both ways.  I've also done a little weave on top, and they've come out nicely.   For me, they're perfect.  I can make pie, just for me, and freeze the rest for a snack later on.  I've been playing with different fillings and I think I like the Mixed Berry Filling the best.    

Hey, if you're going to indulge, ya gotta make it worth the calories...

• Karen's Kitchen Stories: Apple Cider Pie 
• A Day in the Life on the Farm: Impossible Lemon Pie 
• Sneha's Recipe: Magic Crust Custard Pie
• Sid’s Sea Palm Cooking: Mini Berry Pies
• Amy's Cooking Adventures: Mini Pumpkin Pies with Cinnamon Swirl Crust 
• Mayuri's Jikoni: Mini Spanakopita Pies

Hot Cocoa Bombs- Mini size

Have you ever heard of Mini Hot Cocoa Bombs?
Yeah, neither had I until I picked up a copy of Woman's World and saw them in there and thought
WOW, what a fantastic idea and a great thing to share at Christmas.

I've been buying and reading this magazine for most of my adult life and have gotten some great recipe ideas from them, but I think this is my favorite.
I had to make some, I had to. 

So I made some and twiggled the recipe a touch, but just a bit.
Here are the mini cupcake liners ready to go.

 After filling them with the chocolate mixture

 I had fun piping the little meringue/marshmallow tops and sprinkling them with a little Christmas

 They were just so pretty, I had to keep taking pictures of them.

 See what I mean, and even better, they tasted amazing.

Hot Cocoa Bombs

Yield: 18 servings (makes 2 cups per serving)

Author: Sid's Sea Palm Cooking adapted from Women's World

prep time: 10 Mcook time: 40 Mtotal time: 50 M

These are not only fun to make, delicious to drink, but also make a fun little homemade gift.

ingredients:

• 2 cups 60-percent bittersweet chocolate chips, melted ( I used Ghirardelli brand)
• 3 packets instant hot cocoa mix, without marshmallows
• 1/8 tsp almond extract

Meringue Topping

• 2 cups confectioners’ sugar
• 1 tbsp + 1 1/2 tsp. meringue powder
• 3-4 tbsp. Water + more if needed
• Christmas theme sprinkles

instructions:

How to make Hot Cocoa Bombs

1. Place some mini cupcake liners into a mini cupcake pan.  I used 18 mini paper cupcake liners. 
2. Melt the chocolate in double boiler over heat.  Whisk in the cocoa powder and almond extract.    Using a mini scoop, put the melted chocolate evenly into the cupcake liners.    Place in the refrigerator until set. 

Meringue topping

1. Sift the confectioner sugar into a bowl and whisk in the meringue powder, as evenly as possible. 
2. Add the water and using a hand mixer, mix at low to medium speed until the mixture forms stiff peaks, this will take a few minutes.  If the mixture seems to dry to mix properly, add an additional tablespoon of water, a teaspoon at a time. 

Assembly

1. Retrieve the set chocolate mixture out of the fridge and place on counter.
2. Place the meringue topping mixture into a piping bag with a large star tip used for piping on cupcakes, like a 1M Wilton. Pipe a rosette on top of each little mini chocolate cupcake.   Sprinkle with the Christmas Sprinkles and set aside for the topping to dry out and set.   Keep in a sealed container until ready to use.

Making the hot chocolate

1. Each mini bomb makes up to 2 cups of delicious hot cocoa.   Simply heat milk to just below boiling.  Remove the wrapper, and place the 'cupcake' into the hot milk and whisk through until the chocolate is totally melted and incorporated into the milk.  Serve immediately.  

NOTE:  I found this very rich.  I did cut down the Almond extract by half, as I thought it would overtake the chocolate.
I also ended up with extra topping, however, your piping methods may vary.  I thought the extra could also be used for topping some other cocoa?  

Created using The Recipes Generator

All recipes and their respective images are either original or adapted and credited, and are all the sole property of Sid's Sea Palm Cooking © 2011-2020, with all rights reserved thereof.

 Looking for ideas for Christmas gifts?   Check out my cookbooks on Amazon.  All are available as paperbacks or as e-book. 
 Simple Shrimp Recipes - 25 + Appetizer, Entree and Dipping Sauces.
 Nibbles and Bites - A Compilation of Appetizers, Canapes and Finger Foods. Available in both book form and as an ebook.
My cookbook Hygge - Danish Food and Recipes would be a great gift for any foodies in your life. Available as a Kindle e book or in paperback.

Havremakroner- Oatmeal Macaroons for #FantasticalFoodFight

It's time for another Fantastical Food Fight hosted by Sara from Fantastical Sharing. 

This time round we're making Cookies.  

I know, it's that time of the year when you make dozens and dozens of cookies. And hand them out as gifts while trying your best not to eat them all.   

I've cut back on my cookie making this year and decided I'd only make one or two kinds but then...

Sara came up with this challenge, and I had to participate. 

First off, we love Oatmeal Cookies in this house, and I usually play with my basic recipe a little.  I take half the recipe, add chocolate chips for the hubs, and then add coconut, nuts, dried fruit, and other good things to the other half, I call them Kitchen Sink Cookies.  

But there is a Danish cookie called Havremakroner, which are a light, crisp oatmeal cookie that tends to get overlooked at this time of year, but is totally delicious, and it's dead easy to make as well.

So for the cookie challenge I present to you these cookies.   I did play with the basic recipe, just a touch, using self-rising flour.  I also 'skinned' the almonds, it softens them somewhat and makes it easier to chop them up.

These cookies also lend themselves to being baked on parchment paper, it's  much easier to 'peel' them off the paper than try to use a spatula to release them from greased cookie sheets.

Havremakroner- Oatmeal Macaroons

Yield: Approx. 5 dozen

Author: Sid's Sea Palm Cooking adapted from Karen Berg Danish Home Baking

prep time: 10 Mcook time: 15 Mtotal time:45M

These light, crisp oatmeal cookies are delight to eat.

ingredients:

• 1/2 cup butter
• 2 cups oatmeal
• 1 1/2 cups sugar
• 2/3 cup  self rising flour
• 1/2 teaspoon  baking powder
• 3 eggs
• 2/3 cup finely chopped almonds- if you remove the skin by pouring boiling water over them, and taking the skin off, they are easier to chop. 

instructions:

How to cook Havremakroner- Oatmeal Macaroons

1. Preheat oven to 325 degrees
2. Mix sugar and oatmeal in a bowl.
3. Melt the butter, cool, then pour over of oatmeal sugar mixture.
4. Stir well, then sift in flour and baking powder. Add the eggs and almonds.
5. Drop by small teaspoonfuls onto a parchment covered baking sheet.
6.  Leave lots of space in between the cookies, they spread out a lot.
7. Bake about 15 minutes, or until a golden brown.  Remove from pan, let cool and store in an airtight container. 

NOTE:  These cookies are a very thin, crisp or chewy cookie, depending on the humidity level outside.  They should be crisp and light.  If you let them sit for a couple of minutes after they come out of the oven and removing them from the cookie sheet, they will peel right off of the parchment. 

Created using The Recipes Generator

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All recipes and their respective images are either original or adapted and credited, and are all the sole property of Sid's Sea Palm Cooking © 2011-2019, with all rights reserved thereof.

Looking for ideas for Christmas gifts? Check out my cookbooks on Amazon. All are available as paperbacks or as e-book.
 Simple Shrimp Recipes - 25 + Appetizer, Entree and Dipping Sauces. Nibbles and Bites - A Compilation of Appetizers, Canapes and Finger Foods. Available in both book form and as an ebook.

My cookbook Hygge - Danish Food and Recipes would be a great gift for any foodies in your life. Available as a Kindle e book or in paperback.

Winter Wonderland Cake for Baking Bloggers

It's time for Baking Bloggers again and the theme this month is Snow.  Sue of Palatable Pastime is our leader but we all voted on a theme for the month.   Rather democratic of us, I must say. 

And I knew right away that I was going to use 7 Minute Frosting on the top to fit in with the Snow theme.
The only question I had was,  what was I going to put underneath the frosting. 
Critical question that.  I mean, I hate to say it, but I can probably eat the whole thing when I make this frosting.  And I was brave as well.  I'd made two batches a couple of weeks ago that totally failed.  And it shook my confidence, a lot.  I've been making this frosting for over 50 years many years and it was my first fail, and not just once, but twice, in a row. sigh.

I figured out what I'd done wrong though and this time it worked.

But onto the cake...
I looked in the pantry for inspiration and what to my wondering eyes should appear, but a lone can of pumpkin hiding by itself, forgotten, overlooked, sitting dejectedly in the rear.  Close by were also some of my faves, dried Cranberries and Pecans.
So, I played.
I've never outgrown my days of making mud pies, but now I use real ingredients and feed them to other people.

Here goes, and I have to say that this cake turned out AWESOME!, flavourwise that is.   And while the 7 Minute Frosting didn't quite do what I wanted it to, it still looked decent and tasted great.  

Winter Wonderland Cake

Yield: 12-16 Servings

Author: Sid's Sea Palm Cooking

prep time: 20 Mcook time: 35 Mtotal time: 55 M

This holiday themed cake is perfect for any special occasions or holidays in the winter months. You can bake it in two 9 inch layers or in a bundt pan. Either one is good.

ingredients:

Cake

• 1 cup butter
• 1 1/2 cups sugar
• 3 eggs
• 3 cups self rising flour (if using regular AP flour, add 1 1/2 teaspoons baking powder)
• 1 can (15 oz.) canned pumpkin
• 1/2 cup Milk
• 1/2 cup chopped Pecans
• 1/2 cup dried Cranberries
• 1/2  tsp. powdered ginger
• 1 tsp.  Cinnamon
• 1-2 tablespoons Bourbon

Frosting between layers

• 1 can prepared Vanilla Frosting
• 1/2 cup Dried Cranberries
• 1/2 cup Chopped Pecans
• 1/2 ounce Bourbon

7 Minute Frosting

• 2 egg whites
• 1 1/2 cups white sugar
• 1/3 cup water
• 1/4 tsp. Cream of Tarter
• 1 tsp. bourbon ( what was drained from the dried cranberries from the filling)
• green gel food coloring

instructions:

How to cook Winter Wonderland Cake

1. Preheat oven to 350 degrees, grease and flour two 9 inch pans, or one 10 cup bundt pan.
2. Cream butter and sugar together until light in color.  This ensures that the sugar has incorporated into the butter.  Add the eggs, one at a time and mix in, adding a couple of tablespoons of flour after each egg.  Add the pumpkin and mix in.  Then add half the remaining flour, mix in, then add the milk and finish off with the rest of the flour.    Add the bourbon,  and then fold in the cranberries and pecans.  Pour the batter into two 9 inch pans which have been greased and floured, dividing it evenly between the two.     Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
3. If baking it in a bundt pan, bake at 325 degrees for 55-60 minutes. 

Filling

1. Place the dried cranberries in a small dish and pour enough bourbon over top to cover.  Place in microwave and zap for 30 seconds on high, stir and then zap for another 30 seconds.  Set aside so it can cool.  Drain, reserving the rest of the bourbon for the 7 minute frosting, if desired.
2. Chop the pecans up a little, and mix into the canned Vanilla Frosting, then add the drained and cooled dried cranberries.  
3. Mix well.

7 Minute Frosting

1. Mix ingredients together in a either a heat proof glass bowl or a stainless steel bowl.  Place over simmering  water, making sure the bowl does not touch the water.  Using a hand mixer, beat at high speed for 7 minutes, until the frosting leaves peaks when the beaters are pulled out (turn mixer off first, otherwise you end up wearing the frosting).  Add the reserved bourbon from the dried cranberries, or add 1 teaspoon regular bourbon and mix in.  

Assembly

1. Level off the cakes if desired,  and place onto a plate.  Add a dab of prepared frosting on the center of the plate, and place one layer of the cake onto it, bottom up.   Spread the prepared frosting which has been mixed with the re-hydrated cranberries and pecans, evenly across the cake, pushing some of it to the edges.   Place the other layer on top, bottoms up, and press down a little.   Take out a little of the 7 Minute frosting and add some green gel food coloring to it, tinting it to your satisfaction.  Place into a piping bag, set aside for a few minutes.  
2. Spread the remainder of the 7 minute frosting across the top and sides evenly across the cake.  
3. Using the reserved, green tinted frosting, pipe small trees on top, mounding the frosting slightly, and then using the remainder of the frosting, pipe trees onto the side of the cake.  Three dots for the base, then two dots on top and finishing with a dot for the topper.   Sprinkle some Christmas themed sprinkles around the perimeter of the top of the cake, in a pleasing fashion, in between the 'trees'.
4. This is only a suggestion for decoration, please use your own imagination for decorating. 

Created using The Recipes Generator

Check out what the rest of the Baking Bloggers made.

Baking Bloggers

Snow

Winter means snow- with snowflakes both outside and in our kitchens!

• Billowy Gingerbread Trifles from Culinary Adventures with Camilla
• Christmas Cookie Tree from A Day in the Life on the Farm
• Grandma's Meringue Cookies from Our Good Life
• Kourabiedes Greek Cookies With Powdered Sugar from Recipe Pocket
• Mexican Wedding Cookies from The Schizo Chef
• Snow Ball Cupcakes from Karen's Kitchen Stories
• Snowy Mountain Cookies from Jolene's Recipe Journal
• Sweet Buttermilk Pie from Food Lust People Love
• White Texas Sheet Cake from Making Miracles
• Winter Wonderland Cake from Sid's Sea Palm Cooking

Looking for ideas for Christmas gifts? Check out my cookbooks on Amazon. All are available as paperbacks or as e-book. Any of them would be a great gift for the foodies in your life

Simple Shrimp Recipes - 25 + Appetizer, Entree and Dipping Sauces. 

Nibbles and Bites - A Compilation of Appetizers, Canapes and Finger Foods. 

Hygge - Danish Food and Recipes . 

Finsk Brød (Finnish bread aka Danish Shortbread Cookies)

I've had a project for a couple of years for my Christmas Cookies.
More of a theme maybe?
I wanted to replicate each of the cookies that you find in the 'blue tin' purporting to be Danish Butter Cookies.
Which is kind of an oxymoron, because all Danish cookies have butter in them, in greater or lesser degrees.

I've been making and enjoying Vanilje Kranse for years, since I was a child in fact.   I love the whole process of making them, and have been sharing them out to friends for years.

 This is just one of the 4 or 5 cookies that you usually find in the tin.   One other one that is common is Finsk Brød.  

Basically it's Danish shortbread, which translated means Finnish Bread, and has lots of chopped almonds on top.  
I like nuts, nuff said.

This year I'm making the following cookie, and trying to replicate my mother's recipe at the same time. 



I used the following recipe, and did it properly, weighed out everything. 

And then promptly ate a few.
I had to taste test them.
And they're also easy to make and put together in a hurry.
Which is a good thing, cause I need to make more.  sigh

Ready to bake

After baking

Cooling off

Cooled and ready to eat

And they've been sampled

  Finsk brød (Finnish Bread aka Danish Shortbread)

Sid's Sea Palm Cooking

Yield: 2-4 dozen depending on size and thickness

Author: Sid's Sea Palm Cooking

prep time: 10 Mcook time: 10 Mtotal time: 20 M

These cookies were always one of my favorites growing up, and when Mom made them, I knew Christmas was just around the corner.

ingredients:

• 375  grams flour (about 2 1/2 cups) best to weigh it
• 1/4 kilo Butter (about 1 cup)
• 2 tablespoons sugar
• 1 egg
• 1/2 + cup chopped almonds mixed with 1 tbsp. sugar for topping.

instructions:

How to cook Finske Trestænger

1. Preheat oven to 375 degrees
2. Mix the flour and sugar together, then cut in the butter, forming a stiff dough.  Roll out to 1/2 inch thickness, cut into strips 1/2 inch wide. then cut those into 1 inch lengths.  
3. Beat egg.  Using a pastry brush, brush the tops of the cookies with the beaten egg and top with the chopped almond/sugar mixture.  Place carefully onto a cookie sheet which was covered with either parchment paper or a non stick silicone baking sheet. 
4. Bake for 10 minutes until lightly browned, remove from cookie sheet, place on rack and allow to cool.
5. If placed in an airtight tin, these cookies will keep for several weeks, if you can stay out of them. 

Created using The Recipes Generator

All recipes and their respective images are either original or adapted and credited, and are all the sole property of Sid's Sea Palm Cooking © 2011-2019, with all rights reserved thereof.

 Looking for ideas for Christmas gifts?   Check out my cookbooks on Amazon.  All are available as paperbacks or as e-book. 
 Simple Shrimp Recipes - 25 + Appetizer, Entree and Dipping Sauces.
 Nibbles and Bites - A Compilation of Appetizers, Canapes and Finger Foods. Available in both book form and as an ebook.
My cookbook Hygge - Danish Food and Recipes would be a great gift for any foodies in your life. Available as a Kindle e book or in paperback.