Spiced Chocolate chip cookies with raisins


In Norway it is tradition to bake at least 7 different cookies for Chritmas, depending on where you come from in Norway and the different local traditions the cookies may vary a little. This cookie is not on any traditional christmas list, but it is on mine.

I have combined a cookie recipe with a the familys favorite gingersnap cookies.

Ingredients for about 36 large cookies

Preheat oven to 350 degrees F (175 degrees C).

500 g regular salted butter
2.5 dl granulated sugar
2.5 dl brown sugar
2 eggs
5 dl flour
5 dl finely ground almonds
(not almond flour, because it is to dry)
2 teaspoons baking soda
1 teaspoon ground ginger
1 teaspoon ground cloves
½ teaspoon pepper
2 teaspoons ground cinnamon
100g chopped almonds
100 g chopped rsisins
50 g chocolate chips
50 g chopped candied citrus peel

064aCream butter and the two different sugars until smooth. Beat in the eggs one at a time.

Stir in all the dry ingrediens and drop by large spoonfuls onto a bakingpaper lined baking trays.

Bake for about 10-25 minutes in the preheated oven, or until edges are nicely browned.


Auntie B’s krumkaker

Auntie B’s Krumkaker are brittle yummy cone shaped pastry/cookie. As long as I have known her she has been making krumkaker every Christmas for us. This is very sweet of her and we are very grateful, but there is a little problem. They seem to disappear long before Christmas. I had to ask her for the recipe so I could make them myself.
Krumkaker means curved cakes, but they are coneshaped. These cookies are one of the 7 traditional kakes that the Norwegians make for Christmas and other special occasions. Sometimes the cookies are shaped as little bowls and filled with rice cream and berries, specially cloudberries.
This recipe yelds about 30 cookies
250 g butter
4 eggs
250 g sugar
200 g wheat flour
1/2-1 tsp cardamom
Melt the butter and let it cool to room temperature.
Beat the eggs and sugar fluffy, add the cooled butter little by little while beating the eggs. Sift flour and cardamom into the batter and as soon as the flour is well incorporated stop beating the batter, you do not want to activate te gluten in the flour.
 Place a spoonful of the batter in the iron and bake for about 10-15 seconds.
While the cookies are soft and warm roll them around a wooden cone shaper or place them over a small bowl to shape into small dessert bowls.
One of the most important equipment making these cookies are gloves, to protect your fingers from getting burnt when shaping the cookies. It is easier and faster to work with the gloves on and as you can se I double glove, I use a pair of thin cotton ones underneath the latex ones.