Best Danish Knots Kringler Light Flaky Baked Whipped Cream Cookies Recipes

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DANISH SMALLS KLEJNER



Danish Smalls Klejner image

This cookie dough is rolled out thin, cut into diamonds, slashed in the center, and twisted into a knot. Some call them "lover's knots."

Provided by Olha7397

Categories     Danish

Time 19m

Yield 60 cookies

Number Of Ingredients 9

2 cups all-purpose flour
1/4 cup sugar
1/2 teaspoon baking powder
1/2 cup butter
5 -6 tablespoons heavy whipping cream
1 egg
1 teaspoon freshly crushed cardamom seed
hot oil (for frying)
powdered sugar

Steps:

  • In the work bowl of the food processor with the steel blade in place, or in a mixing bowl, combine the flour, sugar, and baking powder.
  • Slice the butter and add to the dry ingredients.
  • Process or blend until the mixture resembles coarse crumbs.
  • Add 5 tablespoons of cream, egg, and cardamom (leave out cardamom if you wish) and mix until a dough forms.
  • Add more cream if necessary to moisten the dough.
  • Chill 30 minutes.
  • On a lightly floured board, roll dough out to 1/8-inch thickness and cut into strips about 1 1/4 inches wide.
  • Cut the strips diagonally into diamonds about 3 1/2 inches long.
  • Make a lengthwise slash through the center of each with the point of a knife.
  • Pull one end of the piece through the slash to form a half-knot.
  • Heat fat (vegetable oil, lard, or shortening) to 375 F.
  • Drop knots into the fat and cook until golden on both sides, turning once or twice.
  • Remove from fat and drain on paper toweling.
  • Dust with powdered sugar.
  • Store in an airtight tin in a cool place Makes about 60 cookies.
  • The Great Scandinavian Baking Book.

KRINGLER



Kringler image

This bakery delicacy sells for upwards of $3 a slice here...make two whole pastries for that! This is one of my most requested recipes for gatherings. People are so surprised when they find out how fast and easy this is!

Provided by Susan Lee

Categories     Dessert

Time 45m

Yield 2 14inch pastries

Number Of Ingredients 12

1 cup flour
1/2 cup butter
1 tablespoon water
1 cup water
1/2 cup butter
3 eggs
1 tablespoon almond extract
1 cup flour
1/2 cup butter
1 tablespoon almond extract
3 cups powdered sugar, to make a thick icing,about
slivered almonds (optional)

Steps:

  • For bottom layer: Mix like a pie crust: 1 cup flour, 1/2 cup butter and 1 TB water Press into two long strips on a baking sheet.
  • Each strip should be about 3" wide and the length of the cookie sheet.
  • Bring to a boil: 1 cup water and 1/2 cup butter.
  • Pull mixture off stove and quickly add 3 eggs, beating after each addition.
  • Add 1 TB almond extract and one cup flour.
  • Divide mixture in half and spread over bottom layer.
  • Bake at 375* until golden, about 23-40 minutes (this varies so much according to oven) When cool, frost and sprinkle on slivered almonds.
  • Slice into1-1 1/2 inch slices.

Nutrition Facts : Calories 2523.6, Fat 147, SaturatedFat 90, Cholesterol 683.3, Sodium 1093.6, Carbohydrate 277, Fiber 3.4, Sugar 178.9, Protein 23.8

KRIS KRINGLE COOKIES



Kris Kringle Cookies image

This recipe is made in our house every year at Christmas. When we cut the cookies out we always include the "Christmas pig" and the "Christmas whale". They are cookie cutters that accidentally got mixed in with the Christmas cutters...so we make use of them anyway!

Provided by Joyd9060

Categories     Dessert

Time 47m

Yield 3 dozen

Number Of Ingredients 9

1 cup butter
2 cups sugar
3 eggs
1 teaspoon baking soda
1 teaspoon salt
4 1/2 cups flour
2 teaspoons evaporated milk
1 1/2 teaspoons cream of tartar
3 teaspoons vanilla

Steps:

  • Cream butter and sugar, then add eggs.
  • In a small bowl, mix baking soda, cream of tartar, vanilla and evaporated milk.
  • Add small bowl contents to creamed contents.
  • Sift flour into mix and combine.
  • Chill.
  • Roll out on floured board.
  • Cut out cookies with cookie cutters.
  • Place on greased cookie sheet.
  • Bake at 400 for 8-12 minutes.
  • Use butter cream frosting to ice.

Nutrition Facts : Calories 1835.2, Fat 68.5, SaturatedFat 40.9, Cholesterol 375.2, Sodium 1709.1, Carbohydrate 278.6, Fiber 5.1, Sugar 134.7, Protein 26.5

DANISH ALMOND KRINGLE



Danish Almond Kringle image

Categories     Bread     Cake     Bake     Almond     Pastry

Yield makes 16 servings

Number Of Ingredients 19

2 1/4 teaspoons (1 package) active dry yeast
1 tablespoon sugar
1/2 cup warm milk, 105° to 115°F
1 cup heavy cream, at room temperature
3 1/2 cups all-purpose flour
1/4 cup sugar
1 teaspoon salt
1 teaspoon freshly ground cardamom (see Note)
8 tablespoons (1 stick) chilled unsalted butter, cut into slices
For the Almond Filling
One 8-ounce package almond paste (about 1 cup)
1/2 cup chopped blanched almonds
1/3 cup sugar
1 teaspoon ground cinnamon
1 teaspoon almond extract
For the Topping
1/3 cup sugar
1 egg white, beaten
1/4 cup sliced almonds

Steps:

  • In a small bowl, combine the yeast, sugar, and milk. Let stand until the yeast dissolves and begins to foam, about 10 minutes. Stir in the cream.
  • In a large bowl, combine the flour, sugar, salt, and cardamom. Cut in the butter until the mixture resembles coarse meal. Fold in the yeast mixture just until the dough is moistened. Cover and refrigerate for 12 to 24 hours.
  • Turn the chilled dough out onto a lightly floured surface. With a rolling pin, pound the dough until flattened to a 2-inch thickness, then roll the dough out into a 24-inch square.
  • To prepare the filling, blend the almond paste, almonds, sugar, cinnamon, and almond extract together. Spread the filling to within 1 inch of the edges of the square, and roll the dough up as tightly as possible.
  • Sprinkle the sugar for the topping on the work surface. Roll the dough firmly into the sugar to coat it well, and, at the same time, stretch it to form a log of dough 36 to 40 inches long.
  • Cover a baking sheet with parchment paper. Place the roll on the paper in the shape of a pretzel. Brush the surface with the egg white and sprinkle with the almonds. Cover and let rise for 45 minutes, or until puffy but not doubled.
  • Position the oven racks so that they are evenly spaced. Preheat the oven to convection bake at 300°F. Bake in the center of the oven for 30 to 35 minutes, until golden. Remove the bread from the oven and cool on a wire rack.

FLAKY DANISH KRINGLE



Flaky Danish Kringle image

This traditional yeast bread wonderfully reflects my Scandinavian heritage. Flaky layers of tender dough are flavored with almond paste. The unique sugar cookie crumb coating adds the perfect amount of sweetness.

Provided by Taste of Home

Time 50m

Yield 20 servings.

Number Of Ingredients 12

8 tablespoons butter, softened, divided
1-1/2 to 2 cups all-purpose flour, divided
1 package (1/4 ounce) active dry yeast
2 tablespoons warm water (110° to 115°)
1/4 cup warm half-and-half cream (110° to 115°)
2 tablespoons sugar
1/4 teaspoon salt
1 large egg, beaten
1/2 cup almond paste
1 large egg white, beaten
1/4 cup sugar cookie crumbs
2 tablespoons sliced almonds

Steps:

  • In a small bowl, cream 6 tablespoons butter and 2 tablespoons flour. Spread into an 8x4-in. rectangle on a piece on waxed paper. Cover with waxed paper; refrigerate. , In a large bowl, dissolve yeast in warm water. Add the cream, sugar, salt and egg; beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Do not let rise. Roll into an 8-in. square. Remove top sheet of waxed paper from butter mixture; invert onto center of dough. Peel off waxed paper. Fold plain dough over butter layer. Fold widthwise into thirds. Roll out into a 12x6-in. rectangle. Fold into thirds. Repeat rolling and folding twice. Wrap in waxed paper; refrigerate for 30 minutes. , On a lightly floured surface, roll into a 24x5-in. rectangle. In a small bowl, beat almond paste and remaining butter; beat until smooth. Spread lengthwise down the center of dough. Fold dough over filling to cover; pinch to seal. Place on a greased baking sheet. Shape into a pretzel. Flatten lightly with a rolling pin. Cover and let rise in a warm place until doubled, about 1 hour. Preheat oven to 350°., Brush egg white over dough. Sprinkle with cookie crumbs and almonds. Bake until golden brown, 20-25 minutes. Carefully remove from pan to a wire rack to cool.

Nutrition Facts : Calories 121 calories, Fat 7g fat (3g saturated fat), Cholesterol 24mg cholesterol, Sodium 88mg sodium, Carbohydrate 12g carbohydrate (3g sugars, Fiber 1g fiber), Protein 2g protein.

DANISH KRINGLE COOKIES



Danish Kringle Cookies image

This is a very old recipe.

Provided by mary Armstrong

Categories     Cookies

Time 40m

Number Of Ingredients 6

4 c all purpose flour
1 3/4 c butter, softened
1 1/2 tsp baking powder
1 c cream
1 tsp lemon extract
4 Tbsp sugar for sprinkling (more or less)

Steps:

  • 1. Combine flour, butter and baking powder.
  • 2. Add the cream and lemon extract and mix well.
  • 3. Divide dough in half. Roll out each into rectangle to about a 1/4 inch thickness on floured surface.
  • 4. Cut dough into strips. (try a fluted cutter). Form each strip in a fiqure 8 shape. Sprinkle with sugar.
  • 5. Lift onto cookie sheet. Bake at 375 degrees for 8-10 minutes or until lightly browned. WATCH carefully, they burn easily.

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