I found this recipe in one of my mom’s 1980’s recipe books and I had to try it out! It turned out to be a rather tasty small cake or large cookie – I am not sure which is the better word. It was found in a Christmas cookbook but I do not know it as a Christmas cookie, so I think you could bake it at any time of the year. I am baking them for the a larp event.
Another Christmas cookie that is quintessentially Danish is vaniljekranse, though they are also eaten outside Christmas. They are sweet, crisp and full of almonds and vanilla. The cookie goes back to around 1840. Here is my recipe as well as one of Madam Mangor’s recipes from 1866, that I am yet to test out.
These cookies were developed by Jewish bakers in Copenhagen in the 1800’s at some point. They are part of the Danish Christmas cookie pantheon. If you ask most of my family they are the best part.
They became popular among the other new cookies when the wood stove was introduced in the second half og the 1800’s and it became possible to make cookies, in your own kitchen no less.
Pebernødder are the perfect Christmas cookie to make with children as they are very easy and the shaping works very well with small grabby hands. I know one of my friends had her two year old “help” when making a batch a few years ago.
The cookies are probably one of the most made Danish Christmas cookies, because they are so easy and because the ones you buy tend to be really borring. I have this recipe from my mother, but I don’t know where she has it from – it could be from her family or from a magazine.
For years by sister and I has hosted Halloween parties for a group of friends. I love to cook for people so I tend to bake party snacks. Among those are these scary spider muffins. They only take half an hour to make and they are yummy. I like the mix of soft and crunshy that the apples and nut bits provide.
These traditional buns are baked for carnival or “fastelavn” as it is called in Danish. They are supposed to be the part of the big party before lend. Even though nobody upholds lend anymore these buns are widely available in stores and are baked and eaten in February. It is a soft bun filled with custard.