DANISH SPICED CHRISTMAS COOKIES

DANISH SPICED CHRISTMAS COOKIES

Ingredients:

9 oz./250 g butter
9 oz./250 g (brown) sugar
5/125 g sirup
2 oz./65 g chopped almonds
1/4 oz./3 g cloves
½ oz./12 g cinnamon
1/4 oz./7 g potash
1 lb./500 g flour

How to:

In a pot add butter, sugar and sirup - bring to a boil, Remove
the pot from the heat.
Add almonds and the spices.

Dissolve the Potash in a little water before adding it.
(be sure that it is cold before adding it).
Add flour.

Roll the dough out and form it to 4 thin rolls (sausages).
Refridgerate for at least 24 hours max 10 days.

Next day: cut the rolls in thin-thin slices (use a very sharp
knife!)
Places them on cookie sheet and bake at 400F/170C degrees for
5-8 minutes or until the cookies are a light golden brown. If
the cookies get too brown, they will have a bitter taste.

These cookies will keep a couple of weeks in an airtight
container. Makes about 90 cookies.

Tips:

You can reduce the chopped almonds to half.
You can double the recipe without any failures.
You can freeze the dough and use it when you need it.