Step into the charming world of Danish holiday baking with this delightful recipe for Kanelstænger, also known as Cinnamon Sticks Cookies. These classic treats are a staple during the festive season in Denmark, filling homes with the warm and comforting scent of cinnamon. Perfect for enjoying with a cup of hot cocoa or gifting to friends and family, these buttery cookies are sure to become a favorite in your own holiday baking repertoire.
**Kanelstænger Cinnamon Sticks Cookies**
**Ingredients:**
– 1 cup unsalted butter, softened
– 1 cup granulated sugar
– 2 large eggs
– 1 teaspoon vanilla extract
– 3 cups all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 2 tablespoons ground cinnamon
– 1/4 cup brown sugar
– 1/4 cup chopped almonds (optional)
– 1 egg white, lightly beaten
– Additional ground cinnamon for dusting
**Instructions:**
1. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
2. Add eggs one at a time, beating well after each addition. Stir in the vanilla extract.
3. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until a dough forms.
4. Divide the dough into two equal portions and shape each into a disc. Wrap in plastic wrap and chill in the refrigerator for at least 30 minutes.
5. Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
6. In a small bowl, combine the ground cinnamon, brown sugar, and chopped almonds (if using).
7. Roll out one portion of the chilled dough on a lightly floured surface into a rectangle about 1/4 inch thick.
8. Brush the surface of the dough with the lightly beaten egg white and sprinkle the cinnamon-sugar mixture evenly over the top.
9. Starting from one long edge, roll the dough tightly into a log, sealing the seam by pressing gently.
10. Using a sharp knife, slice the log into 1-inch pieces. Place the cookies on the prepared baking sheet, spacing them slightly apart.
11. Repeat the process with the second portion of dough.
12. Bake the Kanelstænger in the preheated oven for 12-15 minutes or until the edges are lightly golden.
13. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
14. Once cooled, lightly dust the cookies with additional ground cinnamon for an extra pop of flavor.
15. Store the Kanelstænger in an airtight container at room temperature for up to one week.
Experience the magic of the holiday season with these homemade Kanelstænger Cinnamon Sticks Cookies. Whether you’re baking them for a cozy evening at home or to share with loved ones, these sweet and spiced treats are sure to bring a taste of Danish tradition to your Christmas celebrations. Enjoy the simple pleasure of homemade goodness with every bite of these delightful cookies.
