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Recipe: Danish Wedding Cookies (Bryllupskager)

Desserts - Cookies, Brownies, Bars
Peggy, here's one more from on-line, hope one of them is what you want otherwise, if you can be more specific I'll see what I can find. The three recipes I posted all so different from one another, I'm not sure if they are what you are looking for.-Micha

DANISH WEDDING COOKIES (BRYLLUPSKAGER)

1 cup butter, softened
1 cup sugar
2 egg whites
1/2 teaspoon salt
1 1/2 cups flour
Jam

Cream butter and sugar.

Whip egg whites with the salt until stiff. Fold into butter mixture.

Sift flour and add slowly to the butter mixture.

Roll dough very thin on a lightly floured board and cut into rounds with a cookie cutter. Place on lightly greased cookie sheets and chill anywhere from 1 hour to overnight in the refrigerator.

Bake in a preheated 375F oven 10 to 12 minutes, or until a golden brown.

Remove from oven. Spread half of the cookies with a dab of jam or preserves. Cover with the other cookie halves. Make sure the oven is turned off and return the cookies to the warm oven to dry.

Makes 6 dozen cookies
MsgID: 0216419
Shared by: Micha in AZ
In reply to: ISO: Danish wedding cookies
Board: All Baking at Recipelink.com
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  • Please select one:
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  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!