Danish Cookie Rings (Vanillekranser)
Danish Cookie Rings
Makes about 5 dozen cookies
|1/2||cup blanched almonds|
|2||cups all-purpose flour|
|1/4||teaspoon baking powder|
|1||cup butter, cut into small pieces|
|15||candied red cherries|
|15||candied green cherries|
- Grease cookie sheets; set aside. Process almonds in food processor until ground, but not pasty. Place almonds, flour, sugar and baking powder in large bowl. Cut butter into flour mixture with pastry blender or 2 knives until mixture is crumbly.
- Beat egg, milk and vanilla in small bowl with fork until well blended. Add egg mixture to flour mixture; stir until soft dough forms.
- Spoon dough into pastry bag fitted with medium star tip. Pipe 3-inch rings 2 inches apart on prepared cookie sheets. Refrigerate rings 15 minutes or until firm.
- Preheat oven to 375°F. Cut red cherries into quarters. Cut green cherries into halves; cut each 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 to 10 minutes or until golden. Remove to wire racks to cool completely. Store tightly covered at room temperature or freeze up to 3 months.
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