I made Vaniljekranse, or better known as Danish butter cookies about two weeks back in response of a calling from my childhood, a craving from the yesteryears. After the recipe was published, I was elated by all the wonderful response it received. Particularly from a baking and cooking group on facebook which I subscribe to. The folks there are simply wonderful, eager-spirited and so full of encouraging positiveness. I was gladden by the overwhelming response it’d received, that a lot of them took it upon themselves to have the recipe tested and came with a lot of helpful feedback which allowed me to review the recipe which was used.
December 25, 2012 | Categories: Food, Simple Eats | Tags: all-purpose flour, castor sugar, corn starch, danish butter cookies, flour, icing sugar, plain flour, sugar, Vaniljekranse, vanilla, vanilla bean, vanilla essence, vanilla extract, vanilla paste, vanilla pod | 11 Comments
I’m sure a lot of folks are like me, who loves to eat Danish butter cookies by Kjeldsens. This was long before we have Famous Amos and Mrs Fields cookies in the malls, and even longer before Betty Crocker premixes made it to the shelves of supermarkets. I love Kjeldsens since I was a small boy, and became so addicted to them after sampling a few pieces in our very first tin given by a family friend. Precious they were, my sister and I were only allowed 2 pieces each day. And we often bickered on which to choose. The oblongish ones studded with granluated sugar was an obvious favorite. We would also be looking out for these round blue tins filled with crumbly morsels of buttery goodness whenever my mother brought us to departmental stores like Yaohan or Oriental Emporium, pestering her to buy them for us. But they were so expensive then, and personally I feel they still are! Those retail joints no longer exist, becoming ghosts of the yesteryears, but Kjeldsens is still going strong, becoming a household name and often benchmark to other Danish butter cookies that became available later.