These cookies are actually Christmas cookies, but they are good at any time. The recipe is from an old Christmas cookie flyer from a brand of flour in Denmark (Amo), probably from the late 70’s. They are crisp and buttery and very ‘more-ish’.
- 400 g flour (14.1 oz)
- 300 g butter (cold) (10.5 oz)
- 2 tsp baking powder
- 1 egg
- 50-75 g coarsely chopped walnuts (1.8-2.6 oz)
- Raw sugar for decoration
1. Mix all the ingredients, except walnuts, to a rough dough. Use your fingers to squeeze the butter into the other ingredients.
2. Add the walnuts and mix well.
3. Divide the dough into 6 parts, and roll out to rolls, approximately 20 cm / 8 inches in length. The rolls should be about 2.5 cm / 1 inch in diameter.
4. Roll each roll in raw sugar – if you don’t have that caster sugar will work too.
5. Wrap the rolls in plastic wrap and cool in the refrigerator for about an hour or more. You can also freeze them and make them later.
6. Preheat the oven to 220 C / 428 F.
7. Once the rolls are set, take one out at a time and slice into fairly thin cookies, about 0.5 cm / 0.2 inches thick each. There should be about 25 cookies per roll. Keep turning the roll as you cut, so they stay round.
8. Place the cookies on parchment sheets. They don’t expand much, so you can put them fairly close to each other.
9. Bake for about 8 min until golden brown at the edges.
10. Cool the cookies on a rack and repeat with the remaining sheets.
Simply and very yummy. The original recipe calls for butter or margarine, but the butter taste is really prominent, I don’t think they would taste as well without it.