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home > recipes > cookies > kerstkransjes
In the Netherlands, Christmas is considerably less important than Sinterklaas, celebrated on Dec. 5. This is the day that Sinterklaas comes here from his home in Spain to see which little boys and girls deserve gifts and which were naughty and, as a result, will receive nothing or, worse, by transported back to Spain (in this cold weather, though, that doesn't seem like much punishment!). This time of year, as in many countries, special baked goods help bring a special holiday feeling to many occasions. Hence, traditional spiced cookies (speculaas) and Christmas rings (kerstkransjes) seem the most appropriate Dutch recipes to forward at the moment. I hope all of you enjoy wonderful holidays, regardless of which you happen to celebrate, and that we all enter the New Year in peace, health and happiness. jennifer freedman werd@pi.net ------------------------------------- Kerstkransjes (makes approx. 2 lbs or 1 kils of cookies) Sift 200 g (1 1/3 cups) of sugar with 8 g (2 tsp) vanilla sugar* and 400 g (3.5 cups) of flour. Cut 300 g (1 1/4 cups) sweet butter into small pieces and rub them into the flour until the mixture resembles fine breadcrumbs. Add 2 lightly beaten eggs and a pinch of salt and knead quickly and lightly to make a soft dough. Dust your work surface with flour and roll out the pastry to a thickness of 1/2 cm (1/4 inch). Stamp out small cookies using a fluted cutter and then cut a small circle of dough out of the center of each with an apple corer. Preheat the oven to 160 C (325 F). Brush the cookies with a little milk or lightly beaten egg yolk and sprinkle them lightly with sugar and flaked almonds. Lift them onto a lightly greased baking sheet and bake for about 25 minutes in the center of the oven. Cook on a wire tray and store in an airtight container. * If you can't buy vanilla sugar, mix 1.5 tsp of pure vanilla extract into the batter when you add the eggs.

Kerstkransjes


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keyword: kerstkransjes
ethnicity: dutch
recipes for cookies
recipes by werd
Email Address:
(posted January 23, 1999)

In the Netherlands, Christmas is considerably less important than
Sinterklaas, celebrated on Dec. 5. This is the day that Sinterklaas
comes here from his home in
Spain to see which little boys and girls deserve
gifts and which were naughty and, as a result, will receive nothing or,
worse, by transported back to
Spain (in this cold weather, though, that
doesn't seem like much punishment!). This time of year, as in many countries,
special
baked goods help bring a special holiday feeling to many occasions.
Hence, traditional spiced cookies (speculaas) and Christmas rings
(kerstkransjes) seem the most appropriate Dutch recipes to
forward at the
moment.
I hope all of you enjoy wonderful holidays, regardless of which you happen to
celebrate, and that we all enter the New Year in peace, health and happiness.

jennifer freedman
werd@pi.net

-------------------------------------

Kerstkransjes (makes approx. 2 lbs or 1 kils of cookies)

Sift 200 g (1 1/3 cups) of sugar with 8 g (2 tsp) vanilla sugar* and 400 g
(3.5 cups) of
flour. Cut 300 g (1 1/4 cups) sweet butter into small pieces
and rub them into the
flour until the mixture resembles fine breadcrumbs.
Add 2 lightly beaten
eggs and a pinch of salt and knead quickly and lightly
to make a
soft dough. Dust your work surface with flour and roll out the
pastry to a thickness of 1/2 cm (1/4 inch).
Stamp out small cookies using a fluted cutter and then cut a small circle of
dough out of the center of each with an
apple corer. Preheat the oven to 160
C (325 F).
Brush the cookies with a little milk or lightly beaten egg yolk and sprinkle
them lightly with
sugar and flaked almonds.
Lift them onto a lightly greased
baking sheet and bake for about 25 minutes
in the center of the oven. Cook on a wire tray and store in an airtight
container.

* If you can't buy
vanilla sugar, mix 1.5 tsp of pure vanilla extract into
the
batter when you add the
eggs.



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