Danish Cookie Rings

Photo by Heather S.

PREP TIME

--

minutes

TOTAL TIME

10

minutes

SERVINGS

5

dozen

PREP TIME

--

minutes

TOTAL TIME

10

minutes

SERVINGS

5

servings

Ingredients

  • 1/2

    cup blanched almonds

  • 2

    cups all-purpose flour

  • 3/4

    cup sugar

  • 1/4

    teaspoon baking powder

  • 1

    cup butter, cut into small pieces

  • 1

    egg

  • 1

    tablespoon milk

  • 1

    tablespoon vanilla

  • 16

    candied green cherries, cut into halves

  • 8

    candied red cherries, cut into halves

Directions

Grease cookie sheets; set aside. Process almonds in food processor until ground, but not pasty. Place almonds, flour, sugar and baking powder in large bowl. Cut butter into flour mixture with pastry blender or 2 knives until mixture is crumbly. Beat egg, milk and vanilla in small bowl with fork until well blended. Add egg mixture to flour mixture; stir until soft dough forms. Spoon dough into pastry bag fitted with medium star tip. Pipe 3-inch rings 2 inches apart onto prepared cookie sheets. Refrigerate rings 15 minutes or until firm. Preheat oven to 375°F. Cut each green cherry half into 4 slivers. Cut each red cherry half into quarters. Press red cherry quarter onto each ring where ends meet. Arrange 2 green cherry slivers on either side of red cherry to form leaves. Bake 8 to 10 minutes or until golden. Remove cookies to wire racks; cool completely. Makes about 5 dozen cookies

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