Danish Smalls Klejner

1. 1

   In the work bowl of the food processor with the steel blade in place, or in a mixing bowl, combine the flour, sugar, and baking powder.

2. 2

   Slice the butter and add to the dry ingredients.

3. 3

   Process or blend until the mixture resembles coarse crumbs.

4. 4

   Add 5 tablespoons of cream, egg, and cardamom (leave out cardamom if you wish) and mix until a dough forms.

5. 5

   Add more cream if necessary to moisten the dough.

6. 6

   Chill 30 minutes.

7. 7

   On a lightly floured board, roll dough out to 1/8-inch thickness and cut into strips about 1 1/4 inches wide.

8. 8

   Cut the strips diagonally into diamonds about 3 1/2 inches long.

9. 9

   Make a lengthwise slash through the center of each with the point of a knife.

10. 10

    Pull one end of the piece through the slash to form a half-knot.

11. 11

    Heat fat (vegetable oil, lard, or shortening) to 375 F.

12. 12

    Drop knots into the fat and cook until golden on both sides, turning once or twice.

13. 13

    Remove from fat and drain on paper toweling.

14. 14

    Dust with powdered sugar.

15. 15

    Store in an airtight tin in a cool place Makes about 60 cookies.

16. 16

    The Great Scandinavian Baking Book.

* Per serving · 4 servings · Values may vary.

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