Brown Cookies

  • Yield 45 to 50 servings

Maple syrup and savory spices star in these tasty little bites.


3 cups unbleached bread flour
1/8 teaspoon baking soda
1/2 teaspoon ground cardamom
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 1/4 sticks butter
1 cup plus 2 tablespoons packed brown sugar
1 -- egg
2/3 cup maple syrup or pancake syrup
1 cup water
50 whole almonds
1 -- egg
2 tablespoons water


  1. Mix the flour, baking soda, cardamom, cinnamon and cloves together.  Cream the butter with the brown sugar in a large mixing bowl until light and fluffy.  Mix in the egg and syrup.  Add the dry ingredients and mix well with a spoon.  Chill in the refrigerator for 1 hour.
  2. Bring 1 cup water to a boil in a small saucepan.  Add the almonds and reduce the heat.  Simmer for 50 to 60 seconds.  Drain the almonds and press between two fingers to remove the skins.
  3. Roll the dough 1/8-inch to 1/4-inch thick on a lightly floured surface.  Cut with a 2 1/2- to 3-inch cutter and arrange on a 12×17-inch cookie sheet sprayed with nonstick cooking spray.  Brush with a wash of 1 egg beaten with 2 tablespoons water and top each cookie with an almond.
  4. Place on the center oven rack and bake at 425F for 7 to 9 minutes or until firm.  Remove to a wire rack to cool.  Store in an airtight container for up to 3 weeks.

Recipe reprinted with permission from Stig Hansen’s Cooking Danish, A Taste of Denmark (Eden, Utah, 2007).




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