Hand-rolled Danish pastry cookies sprinkledwith coarse sugar.
Recipe: Danish Kringles
3 1/2 cup all-purpose flour3 teaspoons baking powder
Combine the flour, baking powder, bakingsoda, salt together in a bowl and set aside.
In a large mixing bowl, cream togetherthe butter, sugar, vanilla, egg and sour cream until light andfluffy. Stir in flour mixture and mix well.
Chill dough, covered well, overnight inrefrigerator.
Center rack in oven and preheat to 350°F(175°C).
On a lightly floured surface, roll a slighttablespoonful of dough at a time into a thin rope and shape intoa figure “8”.
Place shaped cookies 1-inch apart ontoa parchment-lined cookie sheet. Lightly brush with beaten eggwhite and sprinkle with sugar.
Bake for about 12 minutes, turning cookiesheet around after 6 minutes, or until lightly golden brown.Transfer cookies to wire rack to cool completely. Store in tightlysealed container.
2 teaspoons baking soda1/2 teaspoon salt1/2 cup butter
1 cup granulated sugar
1 teaspoon vanilla extract
1 large egg
1 cup (8 ounces) sour cream1 large egg white, slightly beatenCoarse sugar for sprinkling (turbinadoor raw sugar)
Makes about 4 dozen..
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