Danish Raspberry Cookies

Danish Raspberry Cookies Recipe - Authentic Taste of Denmark

Region / culture: Denmark | Preparation time: 1 hour | Cooking time: 10 minutes | Servings: 24 cookies

Introduction

Danish Raspberry Cookies are a delightful treat that combines the rich flavors of chocolate and raspberry in a buttery cookie base. These cookies are perfect for any occasion, whether you are hosting a party or simply craving a sweet treat.

History

The origins of Danish Raspberry Cookies are rooted in traditional Danish baking techniques. These cookies are a popular choice in Denmark, especially during the holiday season. The combination of chocolate and raspberry is a classic flavor pairing that has stood the test of time.

Ingredients

2 oz (28 g) unsweetened chocolate squares
0.5 cup butter
0.5 cup sugar
1 egg
2 cups cake flour
1 tsp vanilla
0.25 tsp salt
1 cup milk chocolate or white chocolate chips or a mixture
1 cup seedless raspberry preserves

How to prepare

Melt the chocolate in the top of a double boiler over hot, but not boiling, water.
Remove from heat and allow to cool.
In a large bowl, cream together the butter and sugar until light.
Add the egg and melted chocolate; beat until fluffy.
Stir in the cake flour, vanilla, and salt until well blended.
Cover and refrigerate the dough until firm, approximately 1 hour.
Preheat the oven to 400°F (204°C).
Lightly grease the cookie sheets or line them with parchment paper.
Divide the dough into 4 equal parts and divide each part into two pieces.
On a lightly floured board, roll each piece into a rope that is 12" long.
The ropes should have a thickness similar to that of a finger.
Place the ropes 2" apart on the prepared cookie sheets.
Using your fingertip, make an indentation along the length of each rope.
Bake for 8 minutes or until firm.
Meanwhile, melt the chocolate chips in a small bowl over hot water.
If you are using both kinds of chocolate, melt them separately.
Stir the melted chocolate until smooth.
Stir the preserves and spoon them into a pastry bag fitted with a 0.25" tip.
Alternatively, you can use a plastic bag with a corner snipped off using scissors.
When you remove the cookies from the oven, press the preserves into the indentation of each cookie strip.
Return the cookies to the oven for 2 minutes, then remove them and place on wire racks.
While the cookies are still warm, drizzle the melted chocolate over the tops and cut them into 1" diagonal pieces.
Refrigerate the cookies until the chocolate has set.

Variations

Substitute the raspberry preserves with strawberry or apricot preserves for a different flavor profile.
Add chopped nuts or dried fruit to the cookie dough for added texture and flavor.

Cooking Tips & Tricks

Make sure to refrigerate the dough before shaping it into ropes to ensure that it is firm enough to handle.

- Use a pastry bag or a plastic bag with a corner snipped off to easily fill the cookies with raspberry preserves.

- Drizzle the melted chocolate over the cookies while they are still warm to ensure that it adheres to the cookie surface.

Serving Suggestions

Enjoy Danish Raspberry Cookies with a cup of hot tea or coffee for a delightful afternoon treat.

Cooking Techniques

Use a double boiler to melt the chocolate to prevent burning.

- Refrigerate the dough before shaping it into ropes to make it easier to handle.

Ingredient Substitutions

Use semi-sweet chocolate chips instead of unsweetened chocolate squares for a sweeter cookie.

- Substitute margarine for butter for a dairy-free version of the cookies.

Make Ahead Tips

The cookie dough can be made ahead of time and refrigerated for up to 24 hours before baking.

Presentation Ideas

Arrange the cookies on a decorative platter and dust with powdered sugar for a festive touch. - Serve the cookies on a tiered dessert stand for an elegant presentation.

Pairing Recommendations

Pair Danish Raspberry Cookies with a glass of milk or a scoop of vanilla ice cream for a delicious dessert.

Storage and Reheating Instructions

Store Danish Raspberry Cookies in an airtight container at room temperature for up to 3 days.

- To reheat, place the cookies in a preheated oven at 350°F (177°C) for 5 minutes to warm them up.

Nutrition Information

Calories per serving

Each serving of Danish Raspberry Cookies contains approximately 180 calories.

Carbohydrates

Each serving of Danish Raspberry Cookies contains approximately 20 grams of carbohydrates.

Fats

Each serving of Danish Raspberry Cookies contains approximately 10 grams of fats.

Proteins

Each serving of Danish Raspberry Cookies contains approximately 2 grams of proteins.

Vitamins and minerals

Danish Raspberry Cookies are not a significant source of vitamins and minerals.

Alergens

Danish Raspberry Cookies contain dairy (butter) and may contain traces of nuts due to the use of chocolate chips.

Summary

Danish Raspberry Cookies are a delicious treat that is moderate in calories and contains a moderate amount of carbohydrates and fats.

Summary

Danish Raspberry Cookies are a delightful treat that combines the rich flavors of chocolate and raspberry in a buttery cookie base. These cookies are perfect for any occasion and are sure to be a hit with family and friends. Enjoy the sweet and tangy flavors of these delicious cookies today!

How did I get this recipe?

I have a clear memory of the first time I saw this recipe for Danish Raspberry Cookies. It was many years ago, when I was just a young girl living in a quaint village in Denmark. My grandmother, who was known for her delicious baked goods, had invited me into the kitchen to help her make these special cookies.

The recipe had been passed down through generations in our family, and my grandmother had learned it from her own mother. As she gathered the ingredients and began to explain the process to me, I could see the love and care that went into every step.

First, we mixed together butter, sugar, and flour to create a crumbly dough. Then, we carefully rolled out the dough and cut it into small rounds. In the center of each round, we placed a dollop of sweet raspberry jam. The final touch was a crisscross pattern made with a fork, giving the cookies a beautiful, rustic look.

As the cookies baked in the oven, the sweet scent of raspberries filled the kitchen. I could hardly wait to taste the finished product. When they were finally done, I was amazed at how delicious they were. The buttery, crumbly texture paired perfectly with the tartness of the raspberry jam.

From that day on, I was hooked. I begged my grandmother to teach me how to make the cookies on my own, and she was more than happy to pass on her knowledge. Over the years, I perfected the recipe, experimenting with different flavors and textures to create my own unique twist on the classic Danish treat.

I soon became known in the village for my raspberry cookies, and people would often stop by just to get a taste. It brought me great joy to share something so special with others, and I was grateful for the opportunity to carry on my family's tradition.

As I grew older and eventually moved away from Denmark, I continued to make the cookies for my own friends and family. Each time I baked a batch, I was reminded of my grandmother and the love she had poured into teaching me this recipe.

Years passed, and the recipe for Danish Raspberry Cookies became a cherished part of my identity. It was a connection to my past, a reminder of where I came from and the traditions that shaped me.

Now, as I sit here reflecting on all the memories I have of baking these cookies, I am grateful for the lessons I learned from my grandmother. She taught me not only how to make a delicious treat but also the importance of sharing it with others.

I hope that one day, I can pass on this recipe to my own grandchildren, just as my grandmother did for me. And I hope that they, too, will find joy in the simple act of baking and sharing something special with those they love.

For now, I will continue to bake my Danish Raspberry Cookies with love and care, knowing that each batch carries with it a piece of my heritage and the memories of a time long ago. And as I take a bite of a freshly baked cookie, I am transported back to that kitchen in Denmark, where it all began.