Danish Diamonds
Ready In: 50 mins
Yields: 3-4 dozen
Ingredients
- 1⁄2 cup unsalted butter, room temperature
- 1 cup sugar
- 3 eggs, beaten to blend
- 1⁄4 cup whipping cream
- 3 1⁄2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 3⁄4 teaspoon ground cardamom
- 1⁄4 teaspoon ground nutmeg
- vegetable oil (for deep frying)
- powdered sugar, for coating
Directions
- Combine unsalted butter (or lard) and 1 cup sugar in large bowl, using wooden spoon, stir mixture until well combined.
- Whisk eggs and whipping cream in small bowl to blend.
- Gradually mix egg mixture into butter mixture.
- Sift flour, baking powder, salt, ground cardamom and ground nutmeg into medium bowl. Add to butter mixture and mix until soft dough forms.
- Divide dough into 4 pieces. Wrap each dough piece tightly in plastic; flatten each into disk. Refrigerate dough pieces overnight.
- Roll out 1 dough piece on floured work surface to thickness of scant 1/4 inch.
- Cut dough into 2-inch-wide strips.
- Cut strips crosswise and diagonally at 3-inch intervals to form diamond shapes. Cut 1 1/2-inch-long lengthwise slit in center of each diamond. Gently push one end of one pastry corner through slit and gently pull end back toward its original position.
- Place on ungreased cookie sheet.
- Repeat with remaining diamonds.
- Gather scraps, reroll and cut out additional diamonds.
- Cover and refrigerate diamonds while rolling and shaping remaining dough disks.
- Pour vegetable oil into heavy deep skillet to depth of 2 inches. Heat to 350°F
- Add 5 cookies to oil and fry until puffed and golden brown on both sides, turning once, about 3 minutes.
- Using slotted spoon, transfer to paper towels and drain. Repeat frying of remaining cookies in batches.
- Fill large plate with powdered sugar. Roll cookies in powdered sugar to coat.
- (Cookies can be made 1 week ahead. Store between sheets of waxed paper in air-tight containers at room temperature.).
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