Tuesday, January 3, 2012

Danish Lace Cookies (Kniplingskager)

Today, since it's snowy outside here in western PA, and since I didn't bake yesterday, and since I've been wanting to make these cookies but haven't yet, and since I can ignore the laundry that needs to be put away for just a little while longer.....I baked.  Four "sinces" led to these cookies.  ;) 

Last Christmas I bought the most amazing cookbook.  The Great Scandinavian Baking Book, by Beatrice Ojakangas.  I've tried at least a dozen of the recipes, and though a few are tricky, most have been simple, and ALL have been delicious!   My mom is Norwegian, so of course most of the recipes I've tried have been Norwegian, but today  (and since I *have* been to Denmark....)  I made these Danish Lace Cookies.  They were really simple to make, required no fancy ingredients, and are so light and crispy!  Try them!

Danish Lace Cookies

1/2 cup butter
1 1/2 cups uncooked old-fasioned rolled oats
1/4 teaspoon ground ginger
1 egg
2/3 cup sugar
1 teaspoon baking powder
1 tablespoon all-purpose flour

Grease baking sheets generously and dust with flour.  (*I simply used parchment paper and had no issues.)  Preheat oven to 350.  Melt the butter and stir in the rolled oats and ginger.  Beat the egg with the sugar until foamy.  Mix the baking powder and flour and stir into the egg mixture along with the oatmeal mixture.  Drop a level tablespoonful at a time onto the prepared baking sheets, 2 to 3 inches apart.  (*Definitely do this.  Even though I only put 8 cookies per cookie sheet, some of them still spread and touched, making giant snowman shaped lace cookies.  Ha!)  Bake for 8 to 10 minutes or until golden.  Cool about 1 minute, then remove cookies with a spatula onto a rolling pin.  You may prefer to keep these cookies flat.  (*I did.)  If you bend them too much they break into pieces (*they do)---a slight bend is all they need.  Store in an airtight container.

Try them and let me know what you think!


  1. YAY Dawn! So happy for you. You do such beautiful yummy work. I've tasted your food and it's always delicious! And, of course, you are simply sweet! :) Love you~ Gretchen

  2. Yum! They look great and so does your blog.


  3. They look yummy. You will enjoy blogging...I know I do! Good luck!

  4. For those of us who are remedial bakers, ok, can't bake at all, what exactly does this mean to remove to a rolling pin?????? You roll them out when they come out of the oven to flatten? P.S. in my book, ground ginger is a fancy ingredient :)

  5. Lulu, you pick them up off the warm cookie sheet with a spatula, then lay them gently over the curve of the rolling pin to let them cool there. They'll then keep the curvy shape. :)

    I tried to roll them into a tighter tube shape, but they were too delicate. I left them flat.

  6. Ohhhhh. How many darn rolling pins do you need? And please let me know how that Cheesecake Creme Brulee Bars turn out ;)