Well my creative weekly review is short and sweet today. I didn’t do anything creative. I decided to take a break and deal with some things we’ve been putting off since our move. We’re working on organizing finances, rewriting wills, stocking the freezers for winter, and enjoying the season by using technology to visit with friends and family.
The Christmas season is in full swing here. I was helping a friend decorate her Christmas tree Monday, and I’ll be helping the second friend decorate later this afternoon. I mailed my first batch of cards this week, and hope to mail another batch today.
I did bake one batch of Danish butter cookies. I split it into four parts and made two parts Finnish nut logs, one part cherry topped butter cookies, and the last part apricot jam filled butter cookies. I put half in the freezer for our two person cookie exchange, and then Hubby and I ate the rest! Granted it was about 12-18 small cookies, but still! I promised Hubby I’d make him more before Christmas.
Danish Butter Cookies
- 1 cup butter, room temperature
- 1/2 cup sugar
- 1 egg, slightly beaten
- 1 tsp. Vanilla
- 1/4 tsp. Salt
- 1-2 tsp. Water, if needed
- 2 1/2 cup flour
Put everything but water in a food processor fitted with a metal blade. Mix until it forms a smooth, pliable dough. If dry, add water. Gather dough into a ball and knead briefly. Can be refrigerated up to one week.
Now for the fun! You can make different types of cookies with this basic dough! I make:
- Finnish nut logs which are this dough rolled into ropes and dipped in beaten egg before being dipped in a mix 1/4 cup almonds to 2 Tbsp. sugar. Bake at 350 F for 12-15 minutes.
- Raspberry Ribbons where you make a rope, press an indentation down the centre, bake 10 minutes, fill with raspberry jam and bake another 5-10 minutes. When cool you drizzle them with 1/2 cup icing sugar to 2 Tbsp. milk.
- Cherry cookies. Make 1” balls and place on baking sheet. Just cut maraschino cherries in half and push a half into the centre of each cookie. You could also push a whole almond in instead. And you could add 1 tsp. almond extract with the teaspoon of vanilla extract when you make the dough.
- Apricot cookies. Form 1” balls. Dip in beaten egg, followed by a mixture of 1/4 cup chopped almonds and 2 tablespoons sugar. Press an indentation in the middle of the top with your finger. Bake 10 minutes. Then spoon in apricot jam. Bake another 5 – 10 minutes.
- There are other options. These are some from “Scandinavian Cooking” by Beatrice Ojakangas, an old cookbook in my possession. I combined several to create the Apricot cookie recipe.
Enjoy the cookies!