THE TASTE OF COZINESS, WARMTH AND CHRISTMAS MEMORIES

1. Put flour and salt in a bowl together with vanilla sugar and nutmeg.
2. Whip the butter and sugar light and fluffy in a mixer.
3. Add the cream cheese and stir until the mixture is homogeneous.
4. Add the egg yolk.
5. Gently fold in the flour mixture and gather the dough.
6. Divide it into 2 portions and wrap them in a freezer bag and press them flat and refrigerate for at least 1 hour. You can make it two days ahead.
7. Preheat the oven to 170 degrees Celsius with fan.
8. Roll out the dough on a floured surface. If you use a wooden mold like I do, you should sprinkle it with flour first so the dough doesn’t stick.
9. Bake them for 10-15 minutes, depending on the size. It’s not a crispy cookie, but more like a cookie. But you can bake it as you think it tastes best.
10. Let them cool. Decorate with icing if you like. I love them mostly without.

1. Preheat the oven to 200 degrees.
2. Grind the almonds finely in a food processor.
3. Split the vanilla pod and scrape out the seeds.
4. Mix flour with almond flour, vanilla seeds, ammonium bicarbonate, sugar, and butter in a food processor. Add the egg and gather the dough.
5. Roll the dough thinly on a floured surface and cut out small hearts with a heart-shaped cutter (6-7 cm in diameter).
6. Place the hearts on a baking sheet with parchment paper and bake for about 7 minutes. Let them cool completely on a wire rack before putting them in cookie tins.
7. I have put red icing on some of them and written Ha’ hjertet med in gold. You can also use them as place cards for Christmas events or as hostess gifts.

1. Put flour, hartshorn salt and sugar in a bowl.
2. Add the cold butter cut into smaller pieces.
3. Crumble the butter well together with the flour mixture, but do not knead too much.
4. Add the egg and knead the dough together.
5. Put the dough in the fridge. I usually flatten it out in a freezer bag so it is easier to work with. Often I let the children cut out the cookies and then put the tray in the freezer. Then they are easier to move.
6. If you do not want to cut out the dough, roll it into a log before putting it in the fridge. Roll out (about 3-4 mm) and cut out the shapes you want. You can cut them out on baking paper from the start so you do not make them crooked when you move them.
7. Preheat the oven to 200 degrees.
8. Whisk the egg and brush the cookies lightly. Then sprinkle with sugar and cinnamon. I only brushed the hats and mittens.
9. Bake the cookies for 5 minutes at 200 degrees. They should become slightly golden.

Milk chocolate ganache with nutmeg

1. Put the chocolates in a bowl that can go into the microwave. Melt it slightly, possibly in the microwave.
2. Heat cream and spice and pour it over the chocolate.
3. Blend the mixture with a hand blender and cover it with cling film. It must be completely cold so it is sprayable.
   

Sandwich cookies

1. Heat the oven to 165 degrees fan. Spread flour (A) on a baking tray and toast it for 30 minutes. It must cool completely before you use it in the dough.
2. Sift flour (A) and flour (B) into a bowl. Add cardamom.
3. Place butter (room temperature), dark muscovado sugar, sugar and salt in a bowl and whisk together until there are no lumps. 
4. Next add egg yolk and vanilla.
5. Add flour and gather the dough. 
6. Put the dough in a freezer bag and flatten it a bit and put it in the fridge for at least 1 hour.
7. Preheat the oven to 145 degrees fan. 
8. Roll out the dough between two pieces of baking paper and put it briefly in the freezer to firm it up (about 20 min).
9. Cut out circles or the shape you want the squares to be. 
10. Place them on baking paper or on a silicone mat (preferably perforated) and bake them for 20 minutes.
11. Cool completely and assemble with the ganache. You can also play with the pattern on half of the sandwiches.

Everything can be prepared the day before, so the dessert is ready to serve. It can stand for about an hour so the cake becomes soft. If you are not into the classic risalamande, this one can easily take center stage. I made a vanilla pod in chocolate for decoration just for fun.

1. Bring the syrup from the cherries to a boil together with the liqueur, and boil until the consistency is like thin syrup. If you find it too sweet, you can add a little lemon.
2. Add the berries and cool it down for at least 1 hour. I include the berries for the beautiful sight, but most of the family do not like the berries. So I often omit adding them. Here you do as you please.
3. Distribute ladyfingers in the glasses, pour some cherry syrup over, and then risalamande.
4. Top with dried flowers or whatever you wish. I have made a vanilla pod in dark chocolate. It is cast in a silicone mold for food production.