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Desserts

Danish wreath cookies

Danish wreath cookies
Kirk McKoy / Los Angeles Times

Coffee and Danish: You can't help but think of a stale pot of truck stop brew sitting next to gunky jelly-laden pastry. But that couldn't be further from the original. Sure Denmark is a country that runs on coffee, but ... Read more

Total time: 1 1/2 hours | Makes about 8 dozen cookies (yield will vary depending on piping tip used and size of cookies)
  • 1 cup sugar
  • 1/4 vanilla bean, seeded
  • 1 cup (2 sticks) plus 2 tablespoons margarine or salted butter, at room temperature
  • 2 eggs, at room temperature
  • 3 cups plus 2 tablespoons (13 1/2 ounces) flour

Step 1Heat the oven to 425 degrees.

Step 2In a medium bowl, combine the sugar and vanilla seeds. Stir together until the seeds are evenly distributed with the sugar and there are no lumps.

Step 3In the bowl of a stand mixer, or in a large bowl using a hand mixer, beat together the margarine and vanilla sugar until light and fluffy, 3 to 5 minutes. Beat in the eggs, one at a time. Beat in the flour, a tablespoon at a time, until fully combined to form a dough.

Step 4Place some of the dough into a piping bag fitted with a one-half-inch-thick star tip. Pipe the dough onto a parchment-lined baking sheet in the shape of a wreath (each wreath will be a scant 2 inches in diameter), spacing the wreaths at least one-half-inch apart. Bake the cookies until lightly colored and set, 8 to 10 minutes. Cool the cookies, still on the sheet pan, until firm, 5 to 10 minutes.

Note: Adapted from Henrik Gram of Hygge Bakery in L.A. This recipe works best using a cookie press or spritzer; the dough can be piped by hand, though it can be very firm and difficult to pipe. The bakery pipes these cookies using a half-inch-size star piping tip. The cookies will vary depending on whether margarine or butter is used; the cookies will color a bit more quickly if using butter.

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