Two-Day Filled Cookies - Fyldte Småkager

Makes 10 dozen

Heat honey, sugar and water together until sugar is dissolved. Do not allow to boil. When cool, stir in the brandy and the grated lemon rind. (Reserve the other half of the lemon for the filling for the cookies.)

Sift the baking powder with the flour and spices onto a kneading board.

Pour the honey mixture over the flour mixture, working into flour well. Place the dough in a greased bowl, cover and set aside for 2 days. Since the filling for the cookies can also rest for 2 days, you may make the following now if you wish:


Mix the nuts, sugar, honey, apricot jam, vanilla, lemon rind and juice. Blend well. Put aside in refrigerator for 2 days.


Divide dough into 2 or 3 parts. Roll one at a time on lightly floured board to a rectangle about ¼ of an inch thick. Spread ½ of the dough with a layer of filling 1 inch thick. Leave a 1-inch edge all around the rectangle. Fold the unfilled half over the other and press the edges together with your fingers. The rolls should look like a miniature jelly roll.

Cut the filled rolls into 1-inch pieces. Place these on ungreased cookie sheets and bake about 30 minutes in a preheated 350° oven. Removefrom sheets while warm, and glaze as follows:


Boil sugar and water about 6 minutes or until the mixture reaches the syrup stage - 230°F on a candy thermometer. Brush baked cookies with the glaze.

When the glaze is dry, store the cookies in an airtight container to bring out their spicy flavor.

Yields 10 dozen cookies which will keep for weeks.