Vanilla Butter Ring Cookies or Vanillekranse, is one of my favorite cookies.
They are normally made and served during December for Christmas celebration and is a part of the huge traditional assortment of Danish Christmas cookies.
The cookies are sweet, crispy and crunchy from the chopped almonds and goes perfect to a hot glass of mulled wine (glögg) but also the a nice cup of tea or coffee.
We often make the Vanilla Butter Ring Cookies to bring as a sweet, homemade hostess gift – some times stringed together with a band like a Christmas wreath or in a Mason Jar with a cute little ribbon around.
Hope you like them just as much as we do!!
Vanilla Butter Ring Cookies
Ingredients: (makes about 100 rings)
1 3/4 cup flour
1/2 teaspoon baking powder
1 vanilla pod (or 1 tablespoon of vanilla bean paste)
1 3/4 sticks of butter
1 3/4 cup sugar
1/2 cup of blanched*, finely chopped almonds
Blanche* and chop the almonds finely.
Mix flour, baking powder and cold butter.
In another bowl mix egg, vanilla seeds or the vanilla bean paste and sugar until white and fluffy.
Add the flour mix and work it together.
Let the dough rest for min 30 minutes.
If you don’t have a star shaped pastry attachment to pipe it out with, a cookie attachment to your stand mixer or as I use, a good old-fashioned cookie press, just roll out the dough on the table, cut it out into small length of 2-3 inches and assemble to small rings.
Line up on a baking sheet with parchment paper and bake for about 8-10 minutes in a pre heated oven – 360 degree Fahrenheit.
* How to skin your almonds:
Place your raw almonds into boiling water.
Let them boil for exactly one minute. Don’t boil for any longer than 60 seconds, or your almonds will start to soften.
Drain the almonds immediately in a colander or strainer and rinse them with cold water to cool them.
Use your fingers to gently squeeze the almonds and loosen the skin from them.
Once you remove the skins, let the almonds dry off completely.
Discard the skins.