Danish Brown Cookies Recipe
Ingredients
| Butter | 1 Cup (16 tbs) | |
| Sugar | 1 Cup (16 tbs) | |
| Molasses | 1/2 Cup (16 tbs) | |
| Eggs | 2 | |
| All purpose flour | 4 Cup (16 tbs) | |
| Baking powder | 1 Teaspoon | |
| Baking soda | 1/4 Teaspoon | |
| Cinnamon | 2 Teaspoon | |
| 1/2 teaspoon each cloves and ginger | ||
| Blanched almonds | 1/2 Cup (16 tbs), finely chopped | |
| Candied lemon peel | 1/3 Cup (16 tbs), finley diced | |
Directions
Combine butter, sugar, and molasses in heavy saucepan.
Bring to boil over medium heat, stirring occasionally.
Remove from heat and allow to cool.
Beat in eggs.
Stir in flour, baking powder, baking soda, cinnamon, cloves, ginger, almonds, and candied lemon peel.
Cover dough with plastic wrap and allow to chill 1 hour.
Remove from refrigerator and divide dough into 4 portions.
Roll each portion into an 8-inch (20 cm) long cylinder.
Wrap again and chill until firm.
With a sharp knife or an automatic slicing machine, cut the cylinders of dough into very thin slices 1/8 th inch (2 mm) is fine.
Place 2 inches (5 cm) apart on greased baking sheets.
Bake at 400°F. (200°C) for 7 to 10 minutes, or until beginning to turn brown.
Allow to cool completely.
Bring to boil over medium heat, stirring occasionally.
Remove from heat and allow to cool.
Beat in eggs.
Stir in flour, baking powder, baking soda, cinnamon, cloves, ginger, almonds, and candied lemon peel.
Cover dough with plastic wrap and allow to chill 1 hour.
Remove from refrigerator and divide dough into 4 portions.
Roll each portion into an 8-inch (20 cm) long cylinder.
Wrap again and chill until firm.
With a sharp knife or an automatic slicing machine, cut the cylinders of dough into very thin slices 1/8 th inch (2 mm) is fine.
Place 2 inches (5 cm) apart on greased baking sheets.
Bake at 400°F. (200°C) for 7 to 10 minutes, or until beginning to turn brown.
Allow to cool completely.
Chef
