Danish Almond Wreath Cookies

I'm back with another Danish wreath shape and this time it's for your holiday cookie tray.  These are also from the cookbook The Great Scandinavian Baking Book by Beatrice Ojakangas that I mentioned in my last post.

The ingredients are simple and I had everything on hand that I needed to make these, including my almost antique Super Shooter cookie press!  Great manufacturing because it still works. You could also use a pastry bag with a 1/2 inch star tip to form the wreaths.  I added slivered almonds for the bows on my wreaths. White on white is a very popular theme in Scandinavian baking :) These are crunchy and delicious and even better the second day. 

 

May the joy and wonder of Christmas be with you!

Danish Almond Wreath Cookies

Adapted from The Great Scandinavian Baking Book by Beatrice Ojakangas
Printable Recipe

These are the best known of the Danish cookies. Eating them freshly made is much better than buying them in a tin which has traveled a few thousand miles!

Makes about 8 dozen cookies

3/4 cup sugar
3/4 cup unsalted butter at room temperature
1 egg
1/4 cup finely minced almonds (I added almost 1/2 cup)
1 teaspoon vanilla (almond extract would also taste great in these, or you could use half vanilla and half almond extract)
1-3/4 cups all-purpose flour

In a bowl, cream the sugar and butter until blended. Add the egg, almonds, vanilla and flour and mix until dough is smooth. Chill 30 mintes. Cover baking sheets with parchment paper. Preheat oven to 350F.

Pur the dough into a cookie press or pastry bag with a 1/2" star tip. Press out into circles about 2" in diameter. You may add slivered almonds for the 'bows' on the wreaths.

Bake in preheated oven for 8 to 10 minutes - or until golden.