Traditional Danish Christmas cookie. They have a wonderful spicy flavor that stays with you long after you eat it - It's the taste of Christmas to me. Sometimes it is tricky to slice the cookies, especially if you did not wrap & seal them well, then they tend to crumble. Seal them well and leave them 2 weeks in the fridge and you shouldn't have any trouble
- 1 cup butter
- 1 cup brown sugar
- 1 cup white corn syrup
- 1 teaspoon baking ammonia (this is available at your local pharmacy, they'll probably give it to you when you say you only need)
- 1 teaspoon cardamom, powdered
- 1 teaspoon clove
- 1 teaspoon cinnamon
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon allspice
- 1⁄2 teaspoon ginger, powdered
- 4 1⁄2 cups flour
- 1⁄2 cup slivered blanched almonds
- Melt the butter, sugar& corn syrup together.
- Sift dry ingredients and add to melted mixture.
- Form into 2 or 3 rolls, about 2" high, wrap in plastic so the rolls are completely sealed and chill in the refrigerator for at least a week, 2 weeks is better Slice thinly and place on a buttered cookie sheet (Just over a 1/4").
- Bake in moderate oven 375f for 5-7 minutes.
To be fair, I have not tried this recipe. It may taste terrific. I am from Danish stock - my father is Danish - and I have baked my grandmother's brown cookie recipe for years. You simply can't use corn syrup in a recipe like this and call it traditional. It's not. Traditional calls for a combination of molasses and brown sugar.
These have a great flavour and nice chewy texture. They baked up lighter in colour than the ones I remembered from Denmark. Next time I will try dark corn syrup instead of the white.
Bergy, we loved these! Using baker's ammonia leaves these cookies with pure flavor rather than baking powder after-taste like most cookies. I left out the cardamom since it turns out I was all out, and even without it these cookies are keepers! They traveled well too as we took them on vacation with us. Thanks for posting!