Cookies

Crisp 1914 cream cookies of unsalted butter, cream, wheat flour, and potato starch, cut out, brushed with egg, and sprinkled with coarse sugar before baking.

Orange cookies from Erken's Big Cookbook (1914): eggs and sugar beaten with slivered orange zest and flour, dropped by the teaspoon and baked pale yellow.

Arendal cookies from Erken's Big Cookbook (1914): egg yolks, whites and sugar beaten half an hour with flour, topped with half an almond and baked light.

Erken's Berlinerbrød (1914): a creamed batter with flour, baking powder and chopped almonds, laid in lengths, baked golden, cut on the diagonal and dried.

Erken's Berlinerkranser (1914): hard-boiled and raw egg yolks creamed with sugar, butter and flour worked in, formed into wreaths, dipped in egg white.

Cheap coffee biscuits: thinly rolled biscuits of brown sugar, butter, eggs and hartshorn salt, baked in a hot oven. From Erken's Big Cookbook (1949).

Erken's Brune kaker I (1914): a syrup dough with butter and eggs, richly spiced, leavened with baker's ammonia, rested overnight, rolled, cut and baked.

Erken's Brune kaker II (1914): whipped cream stirred with sugar, syrup, baking soda, ginger and pepper, then flour. The dough rests, is rolled thin, baked.

Checkerboard biscuits: butter dough in light and dark halves laid in a chequered pattern, sliced and baked pale yellow. From Erken's Big Cookbook (1949).

Døler from Erken 1914: melted butter beaten with sugar, whipped cream, potato starch, flour, vanilla and chopped almonds, dropped by teaspoon, baked light.

Drammen cakes (drammenskaker) from Erken's Big Cookbook (1914): shortcrust bases with a piped ring of almond paste and jam in the middle, baked and glazed.

Queen's cakes from Erken 1914: a creamed batter of butter, sugar, eggs and flour with currants, candied peel and lemon, baked in small greased tins.

Eckernförde cookies from Erken's Big Cookbook (1914): round butter cookies with lemon peel and a white egg-white and icing-sugar glaze, baked to stay pale.

Edvard's snipper from Erken (1914): spiced cookies of milk, sugar, lard, baker's ammonia, cinnamon and cardamom, cut into points and baked pale golden.

Egg-white cakes from Erken (1914): 5 egg whites, flour, butter, sugar and ground almonds, baked as small cookies on a sheet or as a loaf cake for 1 hour.

Vanilla egg-white cakes from Erken (1914): 7 egg whites, sugar, melted butter, flour and vanilla powder, spooned onto a sheet and baked pale golden.

Gode raad: thin, crisp wafers of butter, eggs, cream and cognac, baked in a goro iron. From Erken's Big Cookbook (1949).

Half-øre cakes from Erken's Big Cookbook (1914): airy beaten egg and sugar with cardamom and flour, dropped by the teaspoon and baked light golden brown.

Oat crackers I from Erken's Big Cookbook (1914): rolled oats scalded with boiling milk, mixed with flour and butter, rolled thin, cut out and baked.

Oat crackers II from Erken's Big Cookbook (1914): thin cut-out oat crackers with wheat flour, potato starch, milk, butter and lard, baked moderately.

Oat macaroons from Erken's Big Cookbook (1949): whisked egg and sugar mixed with rolled oats, dropped by the teaspoon and baked very pale.

Honey Cake I from Erken (1914): a large spice-cake dough of honey, syrup and sugar with pepper, ginger, cloves and candied peel; makes three large cakes.

Høvelspon (wood shavings) from Erken (1914): a thin sponge batter baked pale yellow, cut into strips and curled around a wooden dowel while warm.

Jewish Cookies I (jødekaker) from Erken (1914): a thin cut-out cookie of flour, butter, sugar, cream, cognac and ground almonds, baked pale yellow.

Jewish Cookies II (jødekaker) from Erken (1914): crisp cut-out cookies of flour, butter, sugar and egg, brushed with egg and sprinkled with almond slivers.

Inexpensive coffee cookies from Erken (1914): light drop cookies of whisked egg and sugar, flour, cinnamon and baking powder, baked light golden brown.

Kaja's krumkaker from Erken (1914): a simple batter of stiffly whipped cream, sugar and wheat flour, baked in a krumkake iron and rolled while hot.

Cinnamon cookies from Erken's Big Cookbook (1914): a cut-out dough of flour, brown sugar, butter and eggs with cinnamon, leavened with baker's ammonia.

Knepkaker from Erken (1914): a syrup dough with sugar, eggs, milk, pepper and about 1 kg flour, dropped from a spoon onto a sheet and baked in a hot oven.

Coconut macaroons from Erken (1914): 5 stiffly beaten egg whites, 250 g powdered sugar and 250 g coconut, dropped onto a sheet and baked pale yellow.

Kremmerhus from Erken's Big Cookbook (1914): thin wafers of butter, sugar, flour and egg whites, rolled into cones and filled with cream and strawberries.

Krumkaker (rolled wafer cookies) of equal parts butter, sugar and wheat flour with five stiffly whipped egg whites, baked light golden in a krumkake iron.

Thin krumkaker of egg, sugar, melted butter, cold water plus wheat flour and potato starch; baked in an iron and rolled warm over a cone or into cones.

Cardamom krumkaker from Erken (1914): whisked egg and sugar, melted butter, cold water and flour, baked thin in a krumkake iron and rolled warm.

Krumkake IV from Erken (1914): thin krumkaker of stiffly whipped sour cream, sugar, egg and flour, baked in a krumkake iron and rolled over a wooden dowel.

Krumkaker with eggs, sugar, butter and cardamom, mixed with cold water and baked as explained in the preceding recipes. From Erken's Stor kokebok, 1949.

Madeleines from Erken (1914): powdered sugar, flour, melted butter, 8 eggs and vanilla sugar whisked at length and baked in small fluted molds.

Classic macaroons from Erken's Big Cookbook (1914): finely ground almonds, powdered sugar and stiff egg whites, spooned onto a tray and baked pale yellow.

Nut macaroons from Erken's Big Cookbook (1914): hazelnuts and toasted almonds pounded with egg whites, sugar and lemon zest, baked pale on paper.

Macaroon plesken from Erken 1914: a macaroon mixture of 250 g ground almonds, 375 g powdered sugar, and 5 egg whites, spooned onto a tray and baked slowly.

Almond cookies from Erken's Big Cookbook (1914): a shortcrust with ground almonds, filled with jam, folded in from three sides and baked at low heat.

Almond plesken from Erken's Big Cookbook (1914): a creamed butter batter with ground almonds pounded with rosewater, eggs and lemon, baked light brown.

Meringue I from Erken (1914): stiffly whipped egg whites and powdered sugar, baked at low heat into shells filled with ice cream or whipped cream.

Meringue II from Erken's Big Cookbook (1914): powdered sugar, 3 egg whites and chopped almonds, whipped and baked as wreaths or peaks at low heat.

Margit cakes from Erken (1914): small molded cakes of milk, melted butter, sugar, egg and flour, baked light golden brown in fluted tin molds.

Napoleon biscuits: almond dough cut into rounds, filled with jam and folded in from three sides. From Erken's Big Cookbook (1949).

Napoleon cakes from Erken (1914): an almond paste of equal parts almonds, powdered sugar and butter with eggs and potato starch, baked in small molds.

Gingerbread I from Erken (1914): a cooked syrup dough with ginger, cinnamon, cloves and pepper, rested overnight, rolled thin, cut out and baked.

Gingerbread II from Erken (1914): an egg-and-sugar sponge with cardamom, ginger and lemon peel, rolled into logs, baked brown and cut on the diagonal.

Peppernøtter I from Erken's Big Cookbook (1914): butter and sugar creamed with cream, ginger, cinnamon, pepper and cardamom, rolled into balls and baked.

Peppernøtter II from Erken (1914): clarified butter kneaded with sugar, cream, flour, cloves, pepper and ground almonds, shaped into nuts and baked light.

Peppernøtter III from Erken (1914): butter and sugar creamed with egg yolks, almonds, candied peel and spices, formed into small balls and baked brown.

Brown peppernøtter from Erken's Big Cookbook (1914): syrup, sugar, butter and cream boiled with star anise and pepper, worked into flour and baked brown.

Pleskener from Erken (1914): airy drop cookies of eggs, sugar, wheat flour, potato flour and vanilla, topped with a piece of candied peel and baked golden.

Pumpernickels from Erken's Big Cookbook (1914): crisp almond sticks of eggs, sugar, ground almonds and flour, brushed with egg and cut on the diagonal.

“Rings” from Erken (1914): crisp cut-out cookies of butter, sugar, rye flour and wheat flour, rolled thin, with a small hole in the side and baked golden.

Rocks: biscuits of egg, butter, flour, currants and almonds, dropped by teaspoon and baked 15-20 minutes. From Erken's Big Cookbook (1949).

Rye crackers from Erken's Big Cookbook (1914): crisp crackers of rye and wheat flour with caraway and anise, made like puff pastry, rolled thin and baked.

Sandwiched cookies from Erken (1914): cut-out shortcrust cookies baked golden and joined two by two with jam, then rolled in sugar or glazed.

Sand tarts from Erken (1914): equal parts butter, sugar and flour with ground almonds and one egg, pressed thin into small fluted molds and baked golden.

An almond-rich variant of sand tarts with butter, confectioners' sugar, wheat flour and 125 g ground almonds, made the same way as Sand tarts I.

Serina cookies (serinakaker) from Erken's Big Cookbook (1914): a shortcrust with lemon zest, shaped into balls and topped with chopped almonds.

Syrup Cookies I from Erken (1914): a large Christmas bake of syrup, sugar, milk, ginger, pepper, flour and butter, rolled thin and topped with almond.

Syrup Cookies II from Erken (1914): a variant with syrup, lard and sugar, spiced with cloves, cinnamon, pepper and ginger, handled like Syrup Cookies I.

Lemon cookies from Erken 1914: a batter of melted butter, sugar, egg yolks, lemon and flour with whipped whites, sprinkled with almonds, baked light brown.

Erken's chocolate macaroons from 1914: an egg yolk foam with grated chocolate, desiccated coconut and flour, folded with whites, spooned and baked.

Chocolate sticks from Erken's Big Cookbook (1949): cocoa butter dough rolled into finger-thick sticks, rolled in pearl sugar and baked.

Small sponge cakes in paper cases from Erken's Big Cookbook (1949): whisked egg, brown sugar and potato flour, baked in ungreased cases from a cold oven.

Piped butter wreaths of wheat flour, butter, sugar, eggs, chopped almonds, and vanilla, shaped as wreaths or S-shapes with a cookie press and baked pale golden.

Snitter from Erken's Big Cookbook (1914, p. 529): a shortcrust base with jam and whisked egg sponge, dusted with powdered sugar, cut into slices and baked.

Vanilla nuts (vaniljenøtter) from Erken (1914): cookies of 4 eggs, sugar, flour, ground almonds and vanilla sugar, rolled into balls and baked pale golden.

The world's best peppernøtter: a dough of butter, brown sugar, syrup, cream and flour, spiced with ginger and lemon oil. From Erken's Stor kokebok (1949).