Definitely Danish: History, Culture Recipes

Definitely Danish: History, Culture Recipes

by Julie Jensen McDonald
     
 

Back in print by popular demand! This book includes the history, culture and recipes of Denmark and the Danish-Americans.

FILLED COOKIES
from Definitely Danish

Filled Cookies p. 115

1 cup sugar
1 cup shortening
1 egg
2/3 cup sweet milk
2 tsp. cream of tartar
1 tsp. baking soda
flour to make dough…  See more details below

Overview

Back in print by popular demand! This book includes the history, culture and recipes of Denmark and the Danish-Americans.

FILLED COOKIES
from Definitely Danish

Filled Cookies p. 115

1 cup sugar
1 cup shortening
1 egg
2/3 cup sweet milk
2 tsp. cream of tartar
1 tsp. baking soda
flour to make dough stiff enough to roll
1 tsp. vanilla

Cream sugar and shortening; add egg and milk. In a separate bowl, mix cream of tartar, baking soda, and flour, then add the first mixture. Add vanilla. Roll as thin as possible on floured board and cut with small, round cookie cutter. Bake to light brown at 350 degrees F. Put two baked cookies bottom sides together with filling before they cool.

Filling p. 115

1 cup raisins chopped
1 cup water
1 cup sugar
2 tsp. flour
1/2 cup chopped nuts

Cook first four ingredients together about 10 minutes, or until thick. Cool. Add chopped nuts. Join cookies so top sides are out.
Perfect bound, 6x9", 136 pages. ISBN 094101694-3

DANISH PUFF
from Definitely Danish

Danish Puff p. 117
1 cup butter or margarine, divided
2 cups flour, divided
1/4 tsp. salt
2 Tbsp. cold water
1 cup boiling water
1 tsp. almond flavoring
3 eggs

Frosting

1 1/2 cups sifted powdered sugar
1 Tbsp. butter
3 Tbsp. cream
1 tsp. vanilla
1/8 tsp. salt

Cut 1/2 cup of butter into 1 cup of flour mixed with the salt to a consistency of coarse meal. Add cold water and blend well. Divide dough in half and press each half onto an ungreased cookie sheet.
Pour boiling water into saucepan and add remaining half cup of butter. When butter melts, remove from heat and add flavoring. Stir in 1 cup flour all at once. Beat until smooth and let cool. Add 1 egg at a time, beating well after each.
Divide in half and spread this mixture over the pastry crusts on the cookie sheets. Bake at 425 F for 15 minutes, then at 400 degrees for 30 to 35 minutes longer. Watch closely.
Mix frosting ingredients until smooth and spreadable. Frost while hot. Slice, and serve warm. Candy, nuts, or fruit may also be added.

Perfect bound, 6 x 9", 136 pages.

Product Details

ISBN-13:
9780941016940
Publisher:
Penfield Books
Publication date:
07/01/1994
Pages:
136

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