Old-fashioned homemade vanilla wreaths – vintage Danish butter cookies

Vanilla wreaths – vintage Danish butter cookies

December 7.

The other day, Christian came home and said he loved vanilla wreaths.
This month that means that I will find a recipe and start experimenting.

Vanilla wreaths are called “vaniljekranse” in Danish.
They are vintage Danish cookies – butter cookies with vanilla and almonds.
I edited the recipe a bit.

It is one of those recipes that you can adjust.
If you make the vanilla wreaths with whole almonds, they look very rustic and almost wholesome – they aren’t it is cookies, after all.
If you make them with almond meal/flour and use a meat grinder with a special vanilla wreath cake set attached, they look traditional – like the ones you’ll find in a tin of Danish butter cookies.

We have a mincer that fits a well-functioning Kitchenaid, and mine doesn’t, so I made the “wholesome” version.
If you don’t have the vanilla wreath cake set, you can still make crisp, rustic vanilla wreaths.
Then you get cookies filled with crunchy almonds and that pleasant vanilla flavour; real vanilla beans give to baking.

If you forget to take the butter out of the fridge in time (as I sometimes do), you can use the trick from Pinterest.
The trick is to warm a large glass with boiling water.
Place the warm, empty glass over the butter; after 5-10 minutes, the butter is supposed to be at room temperature.

But it doesn’t work with Danish butter.
Our butter packages are simply too large.
I used one of the large café glasses and tried to cut my butter to size. Where the glass touched the butter, the butter melted, and the rest remained cold.
So I use the microwave and the defrost program, which works for me.
Heat the butter for 10-20 seconds, a couple of times until it feels soft – stop before it melts.

Print Recipe

Old-fashioned homemade vanilla wreaths

© danishthings.com

ret	Christmas, cookie

Prep Time

30 minutes

Cook Time

15 minutes

Servings

persons

Ingredients

• 140 g chopped toasted almonds (Or almond meal/flour, if you are not into the rustic)
• 250 g wheat flour
• 1 egg
• 150 g salted butter room temperature
• 125 g sugar
• ½ vanilla pod all of it

ret Christmas, cookie Prep Time 30 minutes Cook Time 15 minutes Servings persons Ingredients 140 g chopped toasted almonds (Or almond meal/flour, if you are not into the rustic) 250 g wheat flour 1 egg 150 g salted butter room temperature 125 g sugar ½ vanilla pod all of it

Instructions

1. The almonds are roasted in the oven at 150 ° C for about 10 minutes. Place them on baking paper on a cookie sheet. Watch them - when they are golden they are done. Cool them down and chop finely. It is important that the almonds are cool before they are added to the dough. Otherwise, the dough gets too soft to work with.
2. Blend the vanilla pod with a little sugar until you have fine homemade vanilla sugar. Mix vanilla sugar with the rest of the sugar.
3. Flour, eggs, butter, vanilla sugar and almonds are mixed well, until the dough no longer sticks to the hands. If the almonds have been too hot when added to the dough, and the dough is too soft to work with, put the dough in the refrigerator until it is firmer.
4. Roll the dough into a thick sausage shape. Cut the dough into small pieces, roll them and make small wreaths with a large hole in.
5. If you want classic looking vanilla wreaths you have to use a special tool for you meatgrinder.
6. Bake the vanilla wreaths light golden brown at 160 ° C hot fan oven for about 15 minutes, watch them.
7. Store the cookies in an airtight container.

   

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