Danish Kleiner
By America's Test KitchenPublished on October 13, 2011
Time
1½ hours, plus 1 hour chilling
Yield
Makes about 5 dozen cookies
Ingredients
3 ¾ cups (18 ¾ ounces/532 grams) all-purpose flour 1 teaspoon baking powder ½ teaspoon salt 8 tablespoons unsalted butter 1 ½ teaspoons ground cardamom 1 cup (7 ounces/198 grams) granulated sugar 3 large eggs ¼ cup heavy cream 1 teaspoon vanilla extract 4 cups vegetable shortening or vegetable oilConfectioners' sugar (optional)
Before You Begin
If you don’t have a diamond cookie cutter, cut the dough into 4 by 2 3/4-inch diamonds with a pizza wheel or knife.
Instructions
- Whisk flour, baking powder, and salt together in bowl. Microwave butter and cardamom in second bowl, until melted and fragrant, about 1 minute.
- Using stand mixer fitted with form paddle, beat granulated sugar and eggs on medium speed until smooth, 1 to 2 minutes. Add melted butter mixture, cream, and vanilla and beat until combined, about 30 seconds, scraping down bowl as needed. Reduce speed to low and slowly add flour mixture until just combined.
- Transfer dough to clean counter and divide into 4 equal pieces. Place each piece on sheet of plastic wrap and flatten into 4-inch square. Wrap tightly and refrigerate until firm, about 1 hour.
- Line 2 rimmed baking sheets with parchment paper. Working with 1 dough square at a time (keep remaining dough refrigerated), roll into 12 by 10-inch rectangle, about 1/8 inch thick, on well-floured counter. Using 4 by 2 3/4-inch diamond cookie cutter, stamp out cookies. Cut 1 1/2-inch-long slit, lengthwise, in center of each cookie, then carefully pull tip of cookie through slit. Place cookies on prepared sheets and refrigerate until ready to fry.
- Heat shortening in Dutch oven over medium-high heat until 350 degrees. Fry 8 cookies until golden brown, about 30 seconds per side, adjusting burner as necessary to maintain oil temperature at 350 degrees.
- Drain cookies on wire rack set in rimmed baking sheet. Repeat with remaining cookies. Dust with confectioners’ sugar, if using. Serve.
Time
1½ hours, plus 1 hour chillingYield
Makes about 5 dozen cookiesIngredients
3 ¾ cups (18 ¾ ounces/532 grams) all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
8 tablespoons unsalted butter
1 ½ teaspoons ground cardamom
1 cup (7 ounces/198 grams) granulated sugar
3 large eggs
¼ cup heavy cream
1 teaspoon vanilla extract
4 cups vegetable shortening or vegetable oil
Confectioners' sugar (optional)
Test Kitchen Techniques
Ingredients
3 ¾ cups (18 ¾ ounces/532 grams) all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
8 tablespoons unsalted butter
1 ½ teaspoons ground cardamom
1 cup (7 ounces/198 grams) granulated sugar
3 large eggs
¼ cup heavy cream
1 teaspoon vanilla extract
4 cups vegetable shortening or vegetable oil
Confectioners' sugar (optional)
Test Kitchen Techniques
Ingredients
3 ¾ cups (18 ¾ ounces/532 grams) all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
8 tablespoons unsalted butter
1 ½ teaspoons ground cardamom
1 cup (7 ounces/198 grams) granulated sugar
3 large eggs
¼ cup heavy cream
1 teaspoon vanilla extract
4 cups vegetable shortening or vegetable oil
Confectioners' sugar (optional)
Test Kitchen Techniques
Why This Recipe Works
This recipe submission to our America's Lost Recipe contest is a nod to Scandinavia. These cardamom-scented cookies are deep-fried, not baked, and dusted with confectioners’ sugar for a hint of sweetness.
Before You Begin
If you don’t have a diamond cookie cutter, cut the dough into 4 by 2 3/4-inch diamonds with a pizza wheel or knife.
Instructions
- Whisk flour, baking powder, and salt together in bowl. Microwave butter and cardamom in second bowl, until melted and fragrant, about 1 minute.
- Using stand mixer fitted with form paddle, beat granulated sugar and eggs on medium speed until smooth, 1 to 2 minutes. Add melted butter mixture, cream, and vanilla and beat until combined, about 30 seconds, scraping down bowl as needed. Reduce speed to low and slowly add flour mixture until just combined.
- Transfer dough to clean counter and divide into 4 equal pieces. Place each piece on sheet of plastic wrap and flatten into 4-inch square. Wrap tightly and refrigerate until firm, about 1 hour.
- Line 2 rimmed baking sheets with parchment paper. Working with 1 dough square at a time (keep remaining dough refrigerated), roll into 12 by 10-inch rectangle, about 1/8 inch thick, on well-floured counter. Using 4 by 2 3/4-inch diamond cookie cutter, stamp out cookies. Cut 1 1/2-inch-long slit, lengthwise, in center of each cookie, then carefully pull tip of cookie through slit. Place cookies on prepared sheets and refrigerate until ready to fry.
- Heat shortening in Dutch oven over medium-high heat until 350 degrees. Fry 8 cookies until golden brown, about 30 seconds per side, adjusting burner as necessary to maintain oil temperature at 350 degrees.
- Drain cookies on wire rack set in rimmed baking sheet. Repeat with remaining cookies. Dust with confectioners’ sugar, if using. Serve.
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