Danish Hindbaerkager Cookies
Recipe By : Crisco Site
Serving Size : 60

1 cup vegetable shortening (butter Crisco)
2/3 cup sugar
1 egg
2 tablespoons milk
1 teaspoon vanilla
2 2/3 cups all-purpose flour
1/4 teaspoon salt
3/4 cup thick jam (apricot, raspberry, red currant

glaze
1/2 cup powdered sugar -- sifted
1/2 teaspoon vanilla
1 to 2 tsp milk

1. Preheat oven to 375°F (190°C).

2. Cream shortening, sugar and egg together on medium speed of electric mixer until light and creamy. Add milk and vanilla, mix well. Add flour and salt, mixing on low speed until blended. Work dough with hands to a smooth ball.

3. Divide dough into 6 equal portions. Roll each portion on lightly floured surface to form a 10 inch (25 cm) rope 3/4 inch (2 cm) in diameter. Place 3 ropes on an ungreased baking sheet. Using a wooden spoon handle or small finger make a grove down centre of the rope to 1/4 inch (6 mm) thick.

4. Bake at 375°F (190°C) for 7 minutes. Remove from oven. Spoon jam into grooves in centre of cookie strips. Bake 5 minutes longer, or until very light golden. Cool 10 minutes.

Glaze: (optional)

5. Combine icing sugar, vanilla and enough milk to make a thin glaze consistency. Drizzle glaze over warm cookies. Let stand 5 minutes. Cut cookie strips diagonally at 45° angle into 1 inch (2.5 cm) slices. Cool completely before storing.

Freezing: Excellent

Ana