Klejner. A Danish Christmas Cookie.

We are gathered here today to make fried cookies.  Klejner (sometimes spelled Kleyner), a classic Danish cookie, that’s served at Christmas. Little fried knots of dough for ringing in the holiday season in Denmark.

I should probably make it clear that I am not in Denmark. I’m in Canada, but I’m of Danish descent. And Irish. But I didn’t know I was Irish until I started to research my ancestry because of the high potato levels in my blood steam. 

How Danish am I you ask? Well I’m Danish enough to be able to say thank you, you’re welcome and pass the klejner in Danish. And truthfully I can’t really say “pass the” so I just use a waving hand motion to represent “pass the” 

I inherited this recipe for Klejner from my farmor (Danish for paternal grandmother) Agnes. 


Klejner are really just twisted fried donuts and they’re popular in a ton of other countries as well. The shape may be a little different, the name will definitely be different, but it’s basically the same thing.  Fried cookie dough.

And it’s SIMPLE cookie dough at that.  Flour, sugar, baking soda, vanilla, eggs, milk, butter. That’s it. 


You just add your dry ingredients to your handy, dandy mixer and mix. If you don’t have a handy, dandy mixer … mix by hand.


Throw in your wet ingredients: the vanilla, butter and milk and mix everything up until combined. You’re creating a dough.

If the dough is too sticky and really sticks to your work surface knead in some flour.



Just sprinkle it over your dough and knead away. If you’re using a stand mixer, mix away.

You want the dough to be dry enough so it isn’t sticky, but not so floury that it’ll crack when you roll it out.

It will look like the ball up above. Except your pastry board might be different. You might not even have a pastry board. Just be prepared for a few differences when you look down at your blob of dough. As long as it doesn’t crack or stick when you roll it out, you’re good.

The dough gets rolled out to 1/4″ thick (or even a little thinner) and then cut into 1″ wide strips.

Once the strips are cut you cut them again into 3″ lengths then use a paring knife cut a small hole, just off-centre in each strip.

NOW is the fun part. You turn every little strip of dough into a knot by pushing one end through the hole.

Repeat with all the dough until you have a big pile of uncooked knotty looking things.

Now whip out that deep fryer and heat it to its highest setting. If you don’t have a deep fryer you can fry them in a pot. Yup. Like I said, they’re fried cookies. The best kind of cookie as far as I’m concerned.

Carefully drop your cookies into the fryer. You can do about 10 or 12 at a time. Once the cookies have browned on one side, flip them over with a fork or whatever you have on hand, so the other side gets browned. They only take a couple of minutes to cook so keep an eye on them.

The cookies will be golden brown. Like you’d expect a fried cookie to be. Drain them on a paper towel.

Just before serving them, sprinkle them with powdered sugar. At this point you can either admire them or eat them. Or give them away. Or eat them.

And that my friends is how you make a Danish Christmas Cookie.


These Danish Christmas cookies aren't overly sweet, and taste a lot like a crunchy plain donut.
4.25 from 4 votes
Print Pin Rate
Course: Dessert
Cuisine: Yummy
Prep Time: 1 hour
Cook Time: 30 minutes
Total Time: 1 hour 30 minutes
Servings: 72 cookies
Calories: 48kcal


  • 3 eggs
  • 3/4 cup sugar
  • 4 cups flour
  • 4 tbsp milk
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 tsp vanilla extract
  • .25 lb butter softened
  • 1/2 tsp cardamon (optional)


  • Mix together dry ingredients reserving 1/2 of flour
  • Add in remaining ingredients and mix well until dough smooth.
  • If needed, add the reserved 1/2 cup of flour to the dough.
  • Roll dough out to a scant 1/4" thick.
  • Cut dough into 3" x 1" strips.  I use a pizza wheel for this.
  • Cut a slit in the centre of each strip of dough.  The direction of the slit should run the length of the strip, not across it.
  • For each strip of dough, pull one end through the centre cut slit and pull through to the other side. This will form a sort of knot.
  • Deep fry until the dough begins to form a golden colour.



These cookies will seem soft when they first come out of the fryer but they fully firm up and get crispier after a few hours.
I only started adding cardamon a few years ago to these cookies. My grandmother's recipe didn't include it, but most Danish recipes for Klejner do.


Serving: 1cookie | Calories: 48kcal | Carbohydrates: 7g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 10mg | Sodium: 62mg | Potassium: 11mg | Fiber: 1g | Sugar: 2g | Vitamin A: 51IU | Calcium: 3mg | Iron: 1mg

They’re one of my favourite cookies, because I grew up on them and we all have a soft spot for something we grew up on don’t we?  I mean how else do you explain your lingering love of macaroni and cheese made with powdered cheese? Also these cookies aren’t overly sweet. In fact they aren’t very sweet at all. If you want them sweeter add a little bit more sugar.

If you don’t like sweet stuff at all, then just stick with potatoes. 

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Klejner.  A Danish Christmas Cookie.


  1. Maren says:

    Hi Karen, my name is Maren (pronounced like car, not care).
    Tak for mad and velbekomme, also the only Danish we learned from Dad. I’m planning on making Klejners tomorrow. My Mom (not Danish at all) made every Christmas till she passed away 25 years ago. We lost Dad this year, so maybe the Klejners will be a little bit of Dad on Christmas Day!
    My question to you is: what type of shortening do you use?
    Glædelig Jul (one more Danish phrase to add to the list)

    • Karen says:

      Hi Maren – I’m sorry about your Dad. That’s a tough thing to get through. It’s funny you’re making kleyner today … I was thinking of making them today as well! A lot of people say lard. You can only use lard to do your kleyner. But, I’m pretty sure today I’m going to use plain old vegetable oil. But those people who prefer lard? They’re right, lol. It really does add to food. :) ~ karen!

    • Judi says:

      Ah, i am of Danish heritage 💕 but have not heard of these. However, my Mother-in-law was 100% Swedish and taught me to make Fattigmann at Christmas. It is very similar and Very delicious❣️. She would use that wavy little metal wheel people use on pie crusts to cut the strips. Then you cut the strips at a slant so you have a diamond. Put a slit in the middle and pull end through and fry. Sprinkle with powdered sugar😋😋😋

  2. Jim says:

    My mother an her siblings could not speak English when attending school. Therefore Danish was not to be spoken at home. The language was lost to me except for a few terms. On to Christmas traditions relative to cooking. Every X-mas the family makes aebleskiver and klejner it’s a good omgas. Now I have a question for you and/or your readers – grandmother use to make rhubarb pudding. To the best on my ability, the pudding was regurt or rugert??? Anyone know its reciepe or correct pronouncement??
    Klejner cutters (made of metal) can be purchased in Solvang, CA. We purchased one for each of our kids.
    Klejner cutters make a diamond shape wth a slit in the middle.
    Glaedelig Jul

  3. Karen Snedker says:

    Oh my!! I am SO excited to find this/these recipe(s), the blog and the entertaining and informative comments. What a find!

    I, too, am a Great Dane! Likewise, I, too, am Karen, only know a few words, (being the daughter of parents who both emigrated from Denmark as young children), and it was also my Far Mor who always cooked the Klejner.

    I have to say I was starting to think with all these amazing synchronicities, I must have written this blog without remembering doing so! I was laughing out loud, feeling such a kinship with you Karen, and all the other Great Danes here. My Grandma also made her Klejner diamond shaped – LOL, and I can distinctly remember lemon rind and icing sugar. I can now hardly wait to start baking!

    Mange Tak!

  4. Leah Gregersen says:

    I am one quarter Dane and have made these every Christmas as long as I’ve been alive! We use heavy whipping cream instead of milk. We also use 6 egg yolks and 2 whole eggs. We also use Crisco as the oil. I don’t have my recipe in front of me, but I son’t think we use vanilla at all. Finally, if you cut your long strips with angled cuts, making diamonds, then make a slit lengthwise and pull the top through the dough, they make a shape that my grandmother (100% Dane, immigrated in 1924) says is THE traditional shape! We even actually have a roller tool that makes all the cuts for you!

    • Mary Jo says:

      Yes! This is the recipe my mother got from her Danish mother (I am 1/2 Danish) – funny how the ingredients vary. Here’s the recipe we have, and I just made them yesterday morning – they are really, really yummy, not too sweet, & go great with coffee. My mom also identifies them as Danish Crullers:
      6 egg yolks
      2 whole eggs
      1 cup sugar
      2 tablespoons cream
      1 teaspoon butter (yes!)
      flour – not measured – here’s the guideline: Add as much flour as can be stirred with a spoon. Turn onto floured board and knead in flour until it will not stick to hands or board.
      All other steps are the same, except we drain on brown paper, aka as paper grocery bags!

      • Lynsey says:

        Mary Jo – yay we use this recipe too! except a little more butter (1tbsp) and as far as flour goes found out 4 cups works best. … and once cooled we dust with powdered sugar!

  5. Paula Toft-Nielsen says:

    My husband’s parent (both from Denmark) father deceased mother very itt – have brought him up very Danish and I too am interested in many of the traditions as I also have 2 boys. My mother-in-law always made me Mel Boller when sick – I now find myself wanting to carry on some of her tradtions – however I am unable to find the Mel Boller press. Do you know of anywhere I can purchase this item – would love to surprise my husband hwen the cold weather comes back and make him his favorite soup (from a child). Your help IF POSSIBLE is greatly appreciated.

  6. Susan says:

    There seem to be many different recipes for this delightful little cookie

    Our recipe (family from Svendborg)
    1/4 cup butter
    1/2 cup sugar
    4 eggs
    2 1/2 cups flour
    1 tsp ground cardamom
    1/2 tsp baking soda
    2 tbsp cream
    1 tbsp lemon juice

    Mix to a soft dough and refrigerate for a few minutes to make it easier to roll out. We cut ours diagonally and usually fry in Crisco shortening.

    I had a round ball-shaped cookie from a friend who said it was traditional in her family and it tasted exactly like klejner! She was born in Iran and raised in Egypt. Those naughty Vikings!

  7. karen skiby says:

    Skiby is the name my grandfather chose to emigrate from Denmark because the agent said there were too many Olsens…whatever… so here is my Grandmother’s recipe (after we figured out how many handsfull a cup or many cups were, and some of this and some of that really was!)

    KitchenAid Mixer (my arm used to fall off after a few batches when mixing by hand, and I needed someone to hold the bowl!)
    Fry Daddy (fries just enough at a time and you can turn them easily)

    1&1/4 stick of REAL sweet cream unsalted butter
    5 eggs (room temp)
    1 cup half and half (room temp)
    2 cups sugar
    2 teaspoons vanilla
    1&1/2 teaspoons baking powder
    1&1/4 teaspoons salt
    Approx 9 cups flour (don’t faint…you probably won’t use it all
    Canola oil

    Separate eggs. Cream together butter and sugar. Add egg yolks one at a time and beat til creamy. Add vanilla, then half and half (add the half and half slowly so you don’t wear half of it) beat until it is a lemon color. Whip egg whites until very stiff in a separate bowl, then fold into mixture on low speed. Add baking powder and salt to first cup of flour, then add to dough. add flour 1 cup at a time until dough starts to stiffen and ball up. Remove dough and knead on floured board until dough holds form (and feels kinda like a baby’s butt…mom said that not me). let stand on floured waxed paper for at least ten minutes.

    Rolling dough: Begin with about a softball size, and roll on floured board to abt 1/4 in or 0.7cm (I estimate, cuz I have been making them for forty years) Cut into 1 inch strips, cut on diagonal for 2 inch long pieces, and place slice in center. Fold and place on platters, dinner plates, blah blah, till all rolled out. Fry in Fry Daddy with canola oil at 350 degrees, 3 to 4 at a time until they rise to top, turn when they are a very light golden brown. Drain on paper towels, and store when cool in covered container…like a roasting pan because you will be giving them to friends, or eating them until you groan.
    These are a tradition in our family and I have taught my daughter and daughter in law, who have taught their children in turn!

    All my best,

  8. Gerry says:

    Karen: 1/2 Danish, both of my maternal grandparents were from Denmark. My mother was born in Brooklyn NY as so was I. As a prelude to Christmas, all of my Scandinavian aunts and my mother would get together and make kleiner. They would dust them with powdered sugar and pack them in big glass jars. After school a glass of milk and as many kliener as I could get away with. I am going to try your recipe. Thank you. By the way, the only Danish words I know are from a children’s game my mother used to play, kind of lie the “itsy bitsy spider” which involved tickling at the end. I can still say the words but don’t know how to spell them in Danish. It was “forehead, eyes, tip of the nose and lips” then you got tickled.

    • Karen says:

      Gerry – Hmm. There are a couple of Danish gals who wander around town here. I’ll ask them about it. I’m sure I’ll get a big long singing rendition that will indeed end with me getting tickled. ~ karen!

      • Gerry says:


        The chin was also involved: The way I remember hearing the words was something like: panabean, eyestein, nasatip ayaflip, agaflip and then tickling. This is a 60 year old memory and I don’t speak Danish. I did run into a Danish woman about 20 years ago who knew this game. If any of your friends can enlighten me more please let me know. Thank you.


        • Birgitte Lyngsø says:

          Exactly: pandeben (forhead) øjesten(eyeball) næsetip ( nosetip)mundelip (mouth lips) hageflip (chin) and tickling under the chin while you say “kilde kilde kilde” which means tickle tickle tickle.
          It is fun for me to read about these Danish traditions that still seems to have some life in the US..and Canada. Glædelig Jul og Godt Nytår

  9. virginia says:

    Hi Karen;5 I’ve been making these for about 75 years, that tells you my age! Since my husband was Polish, they made crushki (Polish kleiners). It became a family affair every Christmas with each member taking part, mixing, rolling, carrying to the fryer, frying and then sifting the powdered sugar and packing. How hard it was to try to save them for the holidays! Oh, and since cardamon is so expensive, my daughter finds
    it for me at the Indian grocers in Mass. sold by the pound. Tak!


    • Karen says:

      Hi Virginia. Well! It’s hard to come by someone who’s been doing ANYTHING for 75 years, let alone one who’s also able to talk about it on the Internet, LOL! I’m making Klejner this weekend. Thanks for reminding me about the cardamom! I have some in the cupboard right now. I have on idea how much to add, but I’ll figure it out. :) ~ karen!

  10. jennifer beaumont says:

    Thank-you Karen I have been looking for kleiner biscuit recipe as I am of danish decent both my mum and dads side are all danish except all the grandchildren like me. These were my favourite treat at Christmas time as a kid I will enjoy making these with my kids

    • Karen says:

      You’re welcome Jennifer! Scroll through the comments to see other suggestions to alter the recipe from other Great Danes. ~ karen

  11. Kirsten Nielsen Eads says:

    Hi Karen

    I am 5/8 Danish…tall, blonde, blue eyes born in the USA, but my grandmother was born in Denmark. These are our traditional Christmas cookies but my recipe is a bit different as well..
    3 eggs
    3/4 c sugar
    3 TBS Cream
    2/3 c melted butter
    1 grated rind of lemon
    1 tsp brandy flavoring

    cut in rectangles, twist thru slit in middle and fry, sprinkle with powder sugar.

    It’s interesting to see the variations of the posts above. Thanks for sharing.

  12. Louise says:

    They look great but they need the zest of a lemon in them :)

  13. Nancy says:

    Hi Karen! As I was getting ready to make my yearly “klyner” (which my dad and my hubby call “kling-ons”) out of curiousity googled it….how very interesting! My Grandma (moms side) was born in Denmark, taught my mom to make, who taught me. Mom is now 84 and living with us, but always have her cut the dough (diamonds) and “tie” (twice), I make the dough and fry…we have always used both vanilla and cardamon with a bit of nutmeg…and powdered sugar on top. Thanks for the entertaining blog…MERRY CHRISTMAS!

    • Karen says:

      Thanks Nancy! This is the first year in many I haven’t made Kleyner. I can’t wait to make it and add vanilla and cardamon. In fact, if I have some cardamon, I might just make them right now! ~ karen

  14. Mike says:

    I have been helping to make these for over 50 years. I used to help my mother. Now helping my kids. Born in Denmark. Our recipe is slightly different: it includes a bit of lemon rind and also some potato flour, the dough is chilled in the fridge for a couple of hours before being rolled out, and they are cut into diamond shapes, not rectangles. In North America we cook them in Crisco shortening (the solid white stuff, not the liquid oil).

    our recipe:
    2 eggs
    100g sugar
    rind of 1 lemon
    100g melted margarine
    50g potato flour
    250g wheat flour (normal flour)
    ½ tsp. baking powder

    Beat eggs and sugar together until light and fluffy. Mix in lemon rind and margarine.
    Add both types of flour and baking powder. Mix until smooth.
    Wrap dough in wax paper and allow it to cool in fridge for a couple hours.
    Place dough on floured cutting board and roll into a sheet 2.5mm thick. Cut into diamonds and fold appropriately.
    Deep fry in vegetable shortening until lightly golden.

  15. Sandy says:

    I am not Danish but my husband is. we make these at Christmas, and once they are totally cooled, some like to sprinkle powdered sugar over them. It does not soak in. We store them with wax paper between the layers, in a cardboard shirt box

  16. Jakob says:

    I’m afraid jalapenos are a relatively new addition to the Nordic kitchen, so I haven’t got any recipes there. I have a few traditional biscuit recipes though, but we’ll save those for later. Now it’s time for scones!

    Scones – Comfort food for chilly winter evenings.

    850g flour (~30 ounces)
    50g sugar (~4.5 ounces)
    300g rasins (~10 ounces)
    5 teasp. baking powder
    3 dl cream (~1.25 cups)
    3 dl milk (~1.25 cups)
    2 eggs

    Chop raisins/berries roughly.
    Mix all ingredients, but hold the four; you’ll want the dough the be sticky.
    Roll the dough into ~1.25″ thickness.
    Cut dough into squares.
    I haven’t got a clue what it’s called in English, but “paint” the top of the scones with a bit of egg.
    Bake 12-13 minutes at 200C (~400 F) until they brown lightly.

    Serve with tea besides a lit fireplace, preferably overlooking a snowy landscape.

    You can substitute the raisins with dark chokolate and a bit of lemon zest for extra (sinful) points.

  17. Jakob says:

    Vila, are you still looking for that raisin scones recipe? We have a few in the notebook my wife keeps her favorite recipes in, but it’s far too late to translate it right now. Just let me know and I’ll type it up tomorrow.

    ..and just before I hit “Send” I notice the comment is ancient, oh well.. I’ll just wish you all a merry christmas instead and politely point out, that the klejner should be cut into diamond shapes for the truly authentic look. Not that it would matter taste wise.

    • Karen says:

      Jakob – LOL. I’ve seen the diamond ones. My Danish grandmother did them this way …. so that’s the way I do ’em. Oh! And everyone likes a good scone recipe. Feel free to post it! I’m actually looking for an excellent jalapeno/cheese biscuit recipe too if you happen to have one of those. ~ karen!

  18. rj says:

    Oh, those scandahoovians! If you were to cut these on the diagonal instead of rectangle, you would end up with the Norwegian Christmas cookie: Fatigman! Fa la la!

  19. Love these cookies! My grandma makes them every year for the holidays. I am 25% danish :) I will have to get the recipe from my grandma this year and try them out. Wonder how different her recipe is from this one …

  20. Bart says:

    Great explaination of the best Christmas treat to be found. BUT… they are even better when the magical spice “CARDAMOM” is added, and then one must use real rendered lard to fry them. Try it.

    • Karen says:

      Bart – I usually use lard. Lard is good. Can’t say I’ve rendered any myself though! And cardamom sounds like it should definitely be added to the Kleyner, Kleiner, Klejner this year. LOVE cardamom. ~ karen!

  21. Nancy says:

    My Polish grandmother in N.J. used to make something similar to these but her magic ingredient was WHISKEY. Sadly she left no recipe, just eyeballed everything and they always came out perfect. Cut in diamond shape, only fried about 30 seconds. Dust with powdered sugar. Called them Chruschiki or bowties.

  22. It is May and I just came across your kleiner post from Christmas time! But, being three quarters Danish and growing up watching and/or helping my grandma make kleiner, I had to comment. You’ve inspired me to make some – I haven’t made any since before I had kids and I simply have to share this tradition I’d forgotten about with them.

    • Karen says:

      Jenny – I always associate Kleiner with Christmas. The shape of them always fascinated me as a kid. Do it! :) ~ karen

  23. Paul says:

    Hi Karen,

    My grandparents used to make these (I’m 1/2 Danish). Grammie made the dough, Bapa cut them out and fried them. They used a roller that left a zig-zag edge to the cookie (like a pinking shears would) and cut theirs in diamond shapes, so the ends were pointed. Much easier to pass an end through the slit, and prettier when they’re done! My GF just made a batch today! Yummy (CRUNCH)!!! I haven’t had a Klejner in 15 years!

  24. Diane... says:

    Today will be my first attempt at making Kleiner’s as the “head chef”….Only been a helper at Mother-in-Laws in past years….Wish me luck, I am so excited….

  25. Joshua says:

    I’m a bit Danish as well. One set of great-grandparents were danish immigrants, and they passed down the traditions of æbleskiver and kleiner. I grew up making æbleskiver (and love to use the original danish pan, though most ours were bought here) but we rarely make kleiner, as it just isn’t as big a hit. I figure if it’s going to be bad for me, it’s gotta taste like heaven.

  26. Lori Gould says:

    My Great Grandmother, Sarah, made these for Christmas every year. I have been looking for the recipe and how to make it too. You have given very colorful and detailed directions on how to do this. There are a lot of things that have been lost through the generations of convenience that I wish could be picked up again. Thank you for bringing this one back to our family.

  27. Ali says:

    Actually, they are not only danish, but mostly “european cookies” :) You can find it as well in Slovakia, France, Belarus, Italy, Sweden etc. :) As far as I know, you can call it “angel wings”. In my country in Poland they are just “faworki” and the word “klejner” sounds really polish because of “j” inside :)

  28. Terri says:

    Yum – fried cookies! Dangerous…

  29. Pam'a says:

    I have no business at this Danish post, other than to offer that powdered sugar won’t soak in and disappear if you let those Barcaloungers cool first.

  30. jenn b says:

    with powdered sugar these would be very similar to beignets at Cafe Du Monde on New Orleans; the sugar soaks in there also, but still delicious; thanks muchly, will help in my nightly walks around the neighborhood!!

  31. kasia says:

    OMG! I LOVE the falling snowflakes!!!!!!!!!!!!!!!!!!!!!! :)

  32. Claire says:

    Oh well… I’m full blown Danish, even living here (countryside of Copenhagen).
    And even if I’m not the one that usually makes home made cookies for Christmas, I absolutely NEED to try out this recipe :D

    Tak for mad! :)

    (= Thank you for dinner – or rather, thank you for taking the trouble and time of cooking dinner for me. And the host will usually afterwards reply: ‘Velbekomme’ = your welcome)

    … Which is something we say in Denmark, after dinner, before leaving the table.

    And which has brought me many strange looks on my trips around the world, since we danes apparently are the only ones having this very polite custom..?

    Looking forward to tasting them :)

    • Karen says:

      Claire! You just used the only 2 Danish words I know, as taught to me by my grandmother. Proving exactly how important they are! ~ karen

  33. kathryn says:

    “add a tiny big flour”??? for goodness’ sake Karen, make your mind up!! MWAH X

  34. Jules says:

    probably a dumb question but what kind of oil do you use???
    Im making these tomorrow – so excited!

    • Karen says:

      Hi Jules! I just use plain corn oil from a bottle. Canola oil can be used and peanut oil is the best but it’s more expensive and harder to find. Good luck! ~ karen

    • Betina says:

      Not dumb at all , I am danish been in Canada since I was 3 and home afew times my children are first generation Canadian as I married a dane too….I am making some now my mom’s recipe is very similar only we also add 1 tsp cardemon & 1 tsp lemon juice.
      We fry in tenderflake lard , they are nice . , lift out and drain on papertowel.
      Enjoy & Merry Christmas

    • Tanja says:

      We use Crisco…gives a better flavor and texture…crunchy on the outside soft on the inside!!

  35. suzanne says:

    I’m of danish descent as well, on my mother’s side, and spent 2 weeks in copenhagen a few years ago. Fell head over heels in love with the country.

  36. Ally says:

    This is the knottiest thing I’ve seen all day – and I work on a college campus! (Sorry, I can’t resist a pun…)

  37. caroline says:

    We make these in my Slovak family, only we call them ceregi (pronounced: cha-de-gee)

  38. Rosemary says:

    I bought a contraption for a quarter at a garage sale last summer that cuts the cookies AND makes the slit in the middle. Thanks for the recipe – I can’t wait to make a batch.

    • Tanja says:

      Take good care of that Klijner cutter…they are hard to come by. I inherited the family klijner cutter and have to begrudgingly loan it to my siblings on occasion!

  39. Vila says:

    Danish??? Did you say DANISH??? :)))) Would you happen to have a recepie for traditional Danish raisin/chocolate scones by any chance???

  40. Kristen says:

    I am 1/2 Danish, and will be hosting the Danish family for Christmas this year. I will be making aebleskiver and risengrod (and then Ris á l’amande for dessert), and my Mor (Mom in Danish) will be bringing a kringle. We may not live in Denmark, but its fun to celebrate a little bit Danish! I even have woven paper hearts on my Christmas tree. Gledelig Jul Karen!

    • Vila says:

      Hi :) just read your comment, would YOU happen to have a good recepie for authentic Danish scones (raisin or chocolate doesn’t matter what I am interested in is the pastry)
      Thanks a bunch! And enjoy the Hollidays ‘a la Danish’ :)

      • Kristen says:

        Hi Vila,
        Not off the top of my head, but I can check my Grandmothers recipe box when I get home tonight. Cheers, and God Jul!

  41. Alexandra Dare says:

    Yummy. They look like adorable little funnel cakes. We need eat-o-vision on ze Internet over here :D om nom nom…

  42. Jo says:

    My Polish family makes these!! They end up a little lighter in colour, not sure why. And we sprinkle powdered sugar on them once they’re cool. mmmm so yummy

  43. Rhonda N. says:

    I’m a quarter Danish, but that makes me sound like a pastry.

  44. Amy Schmucker says:

    No powdered sugar on them, or cinnamon? glazed nuts? Do they taste like cookies or fried dough? Sound interesting. Enjoy them. Anything that requires frying in oil get nixed in my book. I hate the smell of oil in the house. Happy Holidays.

    • Karen says:

      You can dust them with powdered sugar if you want. I have on the odd occassion. But the powdered sugar doesn’t last very long. It just soaks in. ~ karen

  45. Well they do sorta look like a chaise lounge chair and are of the caramel persuasion when it comes to their coloring, so its sorta like being on vacation. Because lets be honest…you would have eaten a lot of fried food on vacation anyway right? On a side note, how often do you need to change the oil in your deep fryer?

  46. Sharon Woo says:

    These are topsy-tail cookies!

  47. Nina Bredell says:

    Hi Karen !!
    We have those in Sweden too – and if you, for any reason, want them to be a bit sweeter – we roll them in suger once the come out of the frier… But you can have them without suger… if you must…

  48. Rebecca says:

    Wow! It’s like a donut cookie. I’m going to have to try this recipe. I’m also a teensy bit Danish, but not Danish enough to even know how to say thank you or you’re welcome. In fact, I don’t even know any Danish people, nor could I tell you one Danish food, but somewhere way back in the family tree there’s some vikings who moved to (or more likely marauded) England.

    Can’t wait to deep fry me some cookies tomorrow!

  49. lækker

    Look it up!

    OK, nevermind. It’s Danish for delicious.

    • Sonja Johansen says:

      Good morning Karen,

      I also am a Great Dane on my fathers side , in our house at Christmas we made something very similar – same recipe but add a couple of tablespoons of brandy to mix and a dusting of icing sugar to finish.
      try this it is really good!!!

      Have a Merry Christmas

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