Danish Cookie Rings (Vanille Kranse)

Danish Cookie Rings (Vanille Kranse)


1. Grease cookie sheets; set aside.

2. Process almonds in food processor until ground, but not pasty.

3. Place almonds, flour, sugar and baking powder in a large bowl.

4. Cut butter into flour mixture with pastry blender or 2 knives until mixture is crumbly.

5. Beat egg, milk and vanilla in a small bowl with a fork until well blended.

6. Add egg mixture to flour mixture; stir until soft dough forms.

7. Spoon dough into a pastry bag fitted with medium star tip.

8. Pipe 3-inch rings 2-inches apart on prepared cookie sheet.

9. Refrigerate rings 15 minutes or until firm.

10. Preheat oven to 375°F.

11. Cut each cherry in half. Cut each red cherry half into quarters; cut each green cherry half into 4 slivers.

12. Press red cherry quarter onto each ring where ends meet.

13. Arrange 2 green cherry slivers on either side of red cherry to form leaves.

14. Bake 8-10 minutes or until golden.

15. Remove cookies to wire racks; cool completely.

16. Store tightly covered at room temperature or freeze up to 3 months.

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Nutrition

Ingredients