Småkager Assorted Danish Cookies

Instructions

1. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy using a hand mixer or stand mixer.

2. Add in the eggs, one at a time, mixing well after each addition. Then, stir in the vanilla extract to enhance the flavors.

3. In a separate bowl, whisk together the all-purpose flour, ground cinnamon, ground cardamom, ground cloves, and salt until well combined.

4. Gradually add the dry ingredients into the wet ingredients, mixing until a soft dough forms. You can also knead the dough gently by hand to ensure everything is well incorporated.

5. Divide the cookie dough into two equal portions. Shape each portion into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour or until firm. Chilling the dough will help with easier handling.

6. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.

7. Remove one portion of dough from the refrigerator and roll it out on a lightly floured surface to about 1/4 inch thick.

8. Use cookie cutters of various shapes (stars, hearts, bells, etc.) to cut out the cookies and carefully transfer them to the prepared baking sheets, spacing them apart to prevent sticking.

9. Bake the cookies in the preheated oven for 8-10 minutes, or until the edges are lightly golden. Be sure not to overbake to keep them tender.

10. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

11. Repeat the rolling, cutting, and baking process with the remaining dough until all cookies are baked. You can re-roll the scraps to minimize waste.

12. Once the cookies are completely cooled, you can store them in an airtight container at room temperature for up to two weeks. Or, if you're feeling generous, package them up in pretty boxes as gifts for friends and family.