This is a very old Danish recipe and in Denmark the butter
cookies are actually called Dybbølboller, boller in Danish does actually mean buns.
However, this is not a bun, but Dybbelboller is another Danish Butter Cookie.
This recipe is an original recipe from a bakery called “Kræmmerhuset”
in Haderslev a town about 50km North of the German border in Denmark, the
bakery closed in the late 1980ties and most of the Danish butter cookie recipes
on this website is original recipes from this bakery.
375 g Flour
100 g Icing Sugar
260 g Butter
2 g (1/2 tsf) Baking Powder
10 g Lemon Juice
80 g Hazelnut, Sliced or crushed.
Mix flour, icing sugar, egg, baking powder, and lemon juice
Divide into 3 pieces and roll out to 30 cm in length
and refrigerate for about 1 hour.
Cut out 30 pieces (1cm each cookie) off each roll and place
flat, (cut side up) close together on a piece of baking paper.
Brush with egg (see
tip about egg wash below) and sprinkle with sliced or crushed hazelnuts, or
nuts of your taste.
Tray up on baking tray with baking paper or a baking silicone mat.
Bake at 200⁰C
Baking Time about 12-15 min.
Tip: Ad a pinch of salt to the egg and whip the whole egg
with a fork to mix the egg yolk and whites together and it will be easier to apply on
the cookies with a brush.
Let the Danish butter cookies cool down for a bit,
and then put the Dybbelboller on a wire to cool completely down.
Store in an airtight container.
Place some Dybbelboller in an
airtight jar or a cellophane bag and decorate with curling ribbon and a couple
of Christmas stickers and give to your friends, co-workers, teachers, or your neighbour,
they will love to get a little homemade gift for Christmas
For other Danish Butter
Cookies recipes see here.