Name: Sirupskranse Syrup Rings
Prep time: 30 min
Cook time: 12 min
Total time: 1 h 42 min
Yield: 24 cookies
Cuisine: Danish
Ingredients: 1 cup unsalted butter, softened; 1 cup granulated sugar; 2 large eggs; 1 tsp vanilla extract; 2 cups all-purpose flour; 1 tsp baking soda; 1/2 cup dark corn syrup; 1/2 tsp ground cinnamon; 1/2 tsp ground ginger; Pinch of salt; Sliced almonds, for decoration

Instructions

In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
In a separate bowl, sift together the flour, baking soda, cinnamon, ginger, and salt. Gradually add this dry mixture to the wet ingredients, stirring until a soft dough forms.
Cover the dough with plastic wrap and refrigerate for at least 1 hour to allow it to firm up.
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Roll out the dough on a lightly floured surface to about 1/4 inch thickness. Using a cookie cutter, cut out small circles and place them on the prepared baking sheet.
Shape each circle into a ring by gently pinching the ends together, leaving a hollow center. This is where the dark corn syrup will be added later.
Decorate the top of each ring with a few sliced almonds, gently pressing them into the dough.
Bake the Sirupskranse in the preheated oven for 10-12 minutes or until the edges are golden brown.
Remove the cookies from the oven and while warm, fill the center of each ring with a small amount of dark corn syrup using a small spoon.
Allow the cookies to cool on a wire rack until the syrup sets and the cookies are completely cooled.

Ingredients

Instructions

Nutrition Facts

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