AUTUMN COOKIES
Höstkakor
2 eggs
1/3 cup rose hip purée (or other fruit purée)
2 cups flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon vanilla sugar
½ teaspoon ground ginger
dash ground nutmeg
1/3 cup chopped walnuts or hazelnuts
1 ¾ cups powdered sugar
1 teaspoon vanilla sugar
approx 3 teaspoons strong coffee
chopped walnuts or hazelnuts
Stir fat and brown sugar until fluffy, then stir in eggs and rose hip purée. Mix flour, baking powder, cinnamon, vanilla sugar, ginger, nutmeg and ground nuts in a bowl and stir it into the batter. Spoon it up on baking paper plates and bake in the middle of the oven at 350F for about 15 minutes. Let cool on a rack.
Höstkakor
Soft, spicy cookies with a taste of rose hips. A dab
of coffee frosting on top make them perfect and also good to look at. You eat
with the eyes as well!
Approx 50 cookies
5 oz butter or margarine
1½ cups brown sugar2 eggs
1/3 cup rose hip purée (or other fruit purée)
2 cups flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon vanilla sugar
½ teaspoon ground ginger
dash ground nutmeg
1/3 cup chopped walnuts or hazelnuts
Frosting:
2 oz butter or margarine1 ¾ cups powdered sugar
1 teaspoon vanilla sugar
approx 3 teaspoons strong coffee
chopped walnuts or hazelnuts
Stir fat and brown sugar until fluffy, then stir in eggs and rose hip purée. Mix flour, baking powder, cinnamon, vanilla sugar, ginger, nutmeg and ground nuts in a bowl and stir it into the batter. Spoon it up on baking paper plates and bake in the middle of the oven at 350F for about 15 minutes. Let cool on a rack.
Melt the fat for the frosting and blend in powdered
sugar and vanilla sugar. Add coffee, little by little, and stir until the
frosting is smooth. Put a dab of frosting on each cookie, sprinkle with nuts
and allow to set. Serve the cookies.
Enjoy!
Bella
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