Rikke's Brunkager

These were some delicious cookies that Rikke baked while we in Denmark a few years ago while we settled in and played games in the evening.

When I asked her for the recipe, this is what she sent me. Can't wait to try them.

And I'm leaving it as written, in metric, and will convert when I post my version. I want to experiment with the dough and see if I can shape it different. I am pretty sure I can. We'll see. Soon.

Ingredients

• 250 grams butter (salted)

• 180 grams sugar

• 1 1/2 deciliter dark syrup (is this perhaps what you call molasses?)

• 50 grams peeled/chopped almonds

• 50 grams peeled pistachios (unsalted)

• 500 grams flour (wheat)

• 2 teaspoons ground ginger

• 2 teaspoons ground cinnamon

• 2 teaspoons ground cloves

• 1 teaspoon ground cardamom

• 1 teaspoon baking soda

Procedure

Melt the butter with the sugar and the syrup. Bring to boil while constantly stirring, take it off the heat and leave to cool.

Chop the almonds/pistachios.

Mix the chopped nuts with flower, spices and baking soda and mix everything with the lukewarm sugar/butter-mix.

Knead well.

Shape the dough in 2 pcs 5 cm width rolls. Make as round as possible. Refrigerate until the next day - for better flavor. The dough can also go in the freezer, wrapped well, for about 2-3 months.

Cut the rolls VERY thin with a sharp knife and bake at 170 degrees Celsius for 4-5 minutes.

I had to reshare this after seeing the Vintage Pecan Icebox Cookies from Stacy of Food Lust People Love. After seeing her recipe I was reminded of these Danish cookies! I realize, now, they aren't really similar. But, for some reason, I was reminded. Maybe I just really missed Rikke! It's possible.