Sunday, September 8, 2013


Hindbæresnitter are one of my favorite danish cookies.  They are very easy to make.

  • 2 1/2 cups all-purpose flour 
  • 1 1/4 cups confectioner's sugar plus 1 cup for glaze 
  • 1 tsp. vanilla sugar (optional) 
  • 1 tsp. baking powder 
  • 3/4 cup butter, soffened 
  • 1 egg, beaten 
  • 1 cup raspberry jam or preserves 
  • 2-3 Tbsp. water 
  • decorating sprinkles 

Mix together flour, 1 1/4 cups confectioner's sugar, vanilla sugar (if using), and baking powder.Add the butter into the flour mixture, and beaten egg to form a soft dough. Divide dough into two halves, cover each with plastic wrap, and refrigerate for one hour. (over night is best)

Preheat oven to 375º. Using a rolling pin roll out each half of the chilled dough into an 8" x 12" rectangle. Trim the edges to make them square, then carefully roll the dough around your pin and transfer to parchment paper-lined baking sheets. Divide your cookie sheet by 4 length wise and score each piece. This will make it easier to move the cookies after they have been baked. Bake for 12-15 minutes, until golden brown. Remove from oven and allow to cool.  (Leave them on the baking sheet next step can get messy)

Spread raspberry jam on bottom layer and cover with top layer. Combine 1 cup confectioner's sugar with 2-3 Tbsp. water to form a thick glaze. Spread on top layer of cookie and sprinkle with sprinkles.   Once the glaze has "set" (about 10 minutes), cut into bars.

After baking you can see how they where scored and now can be moved easily.

Put raspberry jelly on 2 of your pieces.

Place unjellied pieces on top of the pieces with jelly to make little sandwich.

Warming up the confectioners sugar with a little water in a pan will make it easier to spread.

Pore the sugar glaze on top of your cookies.

Before the glaze cools add colored sprinkles.

Cut them into smaller pieces and enjoy

No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...