KRAKELINGEN Dutch Cookie

KRAKELINGEN

Dutch Cookie

The Netherlands sweet pretzel cookie

KRAKELINGEN

1 pound butter, softened

4 cups flour

1/2 cup water

sugar

Directions

With a pastry blender, cut and blend butter and flour. Add water a little at a time until well blended. Cover dough with saran wrap or place in a ziploc bag, removing as much air as possible.  Refrigerate overnight.  Take about 1 tablespoon of dough and roll into the size of a pencil, join ends together.  Dip both sides in granulated sugar, and lay on ungreased cookie sheet, twisting into a figure eight.  Bake at 375 degrees for 12 minutes or until lightly brown on the bottom.

cut and blend butter, flour and water

dough will be sticky

cover with saran wrap or place in a ziploc bag and refrigerate overnight

take 1 tablespoon of dough and roll it out about

6 to 8 inches long

(rolls out nicely on cutting board)

join both ends together

dip both sides in sugar

lay on a cookie sheet and twist into a figure eight

and bake

after baking, place on a cool flat surface

You can shape these delicate cookies into pretzels, hearts, knots or bows

This is the Netherlands sweet pretzel.  The pretzel came from Europe.  I also learned that the saying "tying the knot" came from the pretzel. 

pretzel history

http://www.en.wikipedia.org/wiki/pretzel

While I was making this cookie, I thought about tying the knot.

You join two ends together

you cover it in sweetness

you then twist it together or knot it

and

you end up with something very delicate

My husband and I tied the knot in Hawaii

My Wooden Wedding Shoes

an engagement gift from my moeder

liefhebben

(love)

DUIMPJES (Dutch Cookie)

DUIMPJES

(Dutch Cookie)

1/2 cup butter

3/4 cup sugar

2-1/2 cups flour

1/4 tsp salt

2 tsp baking powder

1 cup milk

1/2 cup almonds, chopped

1 tsp anise seed, chopped or crushed

Directions

Cream butter and sugar together until fluffy.  Sift together the dry ingredients, and add alternately with milk.  Add almonds and anise seed.  Drop from tip of teaspoon onto a baking sheet.  Bake at 400 degrees for about 12 minutes.

Note:  As soon as they are cool, place them in an airtight container to keep cookies soft and fresh.

go nuts!

 

It will be sticky, so stick to using the teaspoon.  It gives the cookie cute peaks and shapes.

You will enjoy the slight hint of anise seed in the cookie, if you love black licorice like the Dutch.