Håkon cookies
Ingredients
Day 1
200 g butter at room temperature
150 ml Dansukker Icing Sugar
75 g marzipan, coarsely grated
1 tsp Dansukker Vanilla Sugar
425 ml flour
Day 2
1 egg
Dansukker Cane Sugar
Instructions
Cream butter and icing sugar until fluffy together with the grated marzipan. Add the flour and vanilla-flavoured sugar and mix quickly to a smooth dough. Refrigerate for a good half hour. Then divide the dough in four and make four sausage shapes, approx. 5 cm in diameter. Wrap the sausage shapes in clingfilm and refrigerate until next day.
Whip the egg and pour the cane sugar on a large plate. Roll the sausage shapes first in the whipped egg and then in the cane sugar. Cut into 4–5 mm thick slices and place on a baking sheet covered with baking paper. NOTE: Not too close, as they will spread a little. Bake in the middle of the oven, 175° (350°F) for approx. 12-15 minutes. Leave to cool on a rack.
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