Well, dear blog, it’s been quite a while.  Despite my best intentions, I’ve been less than good about keeping up with you.  I blame Facebook.  But, here I am with a little something I think you’ll like.

It’s time to make Christmas cookies! The one cookie I must make every year is this recipe, from my grandmother.

I just make half a recipe these days, so it’s:

Brown Cookies, or Brune Kager in Danish

Melt 1/4 pound of butter, cool; add 1/2 c. sugar, 1/4 c. Karo (dark) syrup; 1/2 t. each: ginger, cloves, nutmeg, cardamom, 1 t. cinnamon; 2 beaten eggs. Sift 2 cups of flour with 1/2 t. salt and 1 t. baking soda. Mix all together. Cover and and keep in refrig. for a few days. Then roll out, cut, decorate with almonds.
350 F. 6-8 min.

This makes a very soft dough, almost a batter. I’ve fiddled with it over the years — sometimes I cream softened butter instead of melting it, and I always use butter in place of the marg. she called for. Using creamed butter makes a stiffer dough, and I’ve formed that into logs, chilled them, then sliced the logs into circular cookies. But this year I melted the butter. I divided the dough into two and formed it into flattened shapes on plastic film, then wrapped them up to put in the fridge. This’ll make it easier to roll out.

And I’m not waiting “a few days” — these get baked tomorrow!