Danish Cookie Rings (Vanille Kranse)

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READY IN: 40mins
YIELD: 5 dozen
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Grease cookie sheets; set aside.
  • Process almonds in food processor until ground, but not pasty.
  • Place almonds, flour, sugar and baking powder in a large bowl.
  • Cut butter into flour mixture with pastry blender or 2 knives until mixture is crumbly.
  • Beat egg, milk and vanilla in a small bowl with a fork until well blended.
  • Add egg mixture to flour mixture; stir until soft dough forms.
  • Spoon dough into a pastry bag fitted with medium star tip.
  • Pipe 3-inch rings 2-inches apart on prepared cookie sheet.
  • Refrigerate rings 15 minutes or until firm.
  • Preheat oven to 375°F.
  • Cut each cherry in half. Cut each red cherry half into quarters; cut each green cherry 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 8-10 minutes or until golden.
  • Remove cookies to wire racks; cool completely.
  • Store tightly covered at room temperature or freeze up to 3 months.
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