Vanilla Kranse (Vanilla Wreaths)

Dee514's Note:

Posted in reply to a request for a Danish butter cookie recipe. This recipe is from my old (1973) "Common Market Cookbook/Denmark." The yield for this recipe isn't given in the book and its been so long since I've made them, I really don't remember how many cookies it makes. PLEASE NOTE: This recipe uses vanilla essence which is much stronger than triple-strength vanilla extract! If you are using regular strength vanilla extract, then 1 Tablespoon (or a bit more "to taste" ) should do it.

• Total Time: 40 mins
• Prep Time: 30 mins
• Cook Time: 10 mins

Ingredients:

Yield: 1 batch

• 18 ounces plain flour
• ½ teaspoon baking powder
• 13 ounces butter
• 9 ounces sugar
• 4 ounces blanched almonds , minced
• 1 egg
• 3 drops vanilla essence

Directions:

1. Work all ingredients together and let the dough stand for 20 minutes, in a cool place.
2. Put dough into a pastry bag or cloth and press/roll dough into long thin rolls.
3. Cut rolls into equal sized pieces (about 5-6 inches long) and on a well-greased cookie sheet, form each piece into a small ring slightly overlapping the cut ends.
4. Bake in a fairly hot (400°F, 200°C, GM 6) oven for 10 minutes or until light brown.