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.
Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 569 (falt i det fri)
Piped butter wreaths were part of the standard selection of fine little cookies for the coffee table. The dough was pressed through a "press" – a metal cookie press – and shaped into wreaths or S-shapes.
Whisk eggs and sugar
Whisk the eggs with the sugar for about 15 minutes until the mixture is pale and thick.
Add almonds and vanilla
Stir in the blanched, finely chopped almonds and the vanilla.
Knead in flour and butter
Knead in the flour and butter to form a pliable dough.
Pipe the wreaths
Press the dough through a cookie press or a piping bag with a star tip and lay it out as wreaths or S-shapes on a greased baking sheet.
Bake
Bake the cookies pale golden in a hot oven, about 200 °C (390 °F) for 8–10 minutes.
Measurements are converted to grams, vanilla drops are replaced by vanilla extract/vanilla sugar, "press" is explained as a cookie press or piping bag, and the baking temperature is given in degrees.
Original 1914 recipe
Verbatim from the first edition of the Big Cookbook.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
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