Hindbærsnitter: Danish Cookies

Make the Jam: Wash your hands with soap and water. Place a saucepan/saucier on the stove and turn the heat to medium. Add the berries and the lemon juice to the pan. Weigh out the sugar needed using the kitchen scale. Transfer the sugar to the pan. Allow the mixture to simmer and reduce. Stir occasionally and cook for 10 minutes until it thickens slightly. Turn off the stove when finished.
Transfer it to a Small Bowl: Use a spoon to transfer the jam to a small bowl. Place it in the refrigerator to chill.
Combine the Flour, Powdered Sugar, & Salt: Use a kitchen scale to weigh out the all-purpose flour, cake flour, and powdered sugar. Transfer it to a mixer with a flat beater attached. Use a measuring spoon to add the salt. Mix the ingredients on low until well combined.
Add the Butter: Use a knife to dice the butter. Add it to the mixer and mix on medium-low speed until it forms a coarse sand.
Add the Egg: Crack the egg into the mixer and mix until well-combined.
Add the Vanilla: Use a measuring spoon to add the vanilla to the dough. Mix until well combined. You should end up with one large clump of dough.
Divide the Dough & Refrigerate: Transfer the dough to parchment paper and divide it into two equal portions. Use a kitchen scale to achieve equal weights. Wrap each portion in parchment paper and refrigerate for 30 minutes to overnight, depending on when you'd like to enjoy your Danish cookies.
Roll Out the Dough: Preheat the oven to 350 degrees Fahrenheit. Be sure to arrange two racks in the upper and lower thirds of the oven. Remove the dough from the refrigerator and place it on a clean work surface. Unwrap a dough portion, leaving it on the parchment paper. Place another piece of parchment paper on top to prevent the dough from sticking to the rolling pin. You may need to help your kids get started by flattening it out some before they take over. Roll the dough into a 9-inch square, ensuring uniform thickness. Repeat with the other dough portion. Remove the top piece of parchment paper. Use a dough scraper to neaten the edges.
Bake the Shortbread: Transfer each shortbread sheet (along with the bottom layer of parchment paper) to a baking sheet. Use a fork to prick the sheets all over, at least twenty times. This will keep them from puffing while they bake. Bake the shortbread sheets for 25 to 30 minutes. Be sure to rotate the baking sheets top to bottom and front to back. The edges should be just starting to brown and it should be baked through but not crispy.
Make the Lemony Royal Icing: While the shortbread sheets bake, make the lemony royal icing. Use a scale to weigh the powdered sugar. Add the lemon juice to the bowl with the sugar. Use the box grater for the lemon zest. Whisk everything together. You may need to add the water to achieve the consistency of thick honey.
Assemble the Danish Cookies: When the shortbread sheets have cooled, transfer them to a clean work surface. Use a spatula to add the raspberry jam to the bottom layer of shortbread. Use the spatula to add the icing and then the freeze-dried raspberries to the top layer. Be sure to apply evenly. You should be able to crumble the raspberries in your hand. Place the layer with the icing on top of the layer with the jam. If more than one child is working, they can divide tasks. Let the hindbærsnitter rest for about an hour while the icing hardens. Use a serrated knife to gently cut the hindbærsnitter into 9 3-inch squares. They are best eaten within one day, before the jam has had time to seep through.

Equipment

Ingredients

Raspberry Jam

Shortbread Sheets

Lemony Royal Icing

To Finish

Instructions

Notes

Nutrition

Hindbærsnitter: Danish Cookies

Equipment

Ingredients US CustomaryMetric 1x2x3x

Raspberry Jam

Shortbread Sheets

Lemony Royal Icing

To Finish

Instructions

Notes

Nutrition

Ingredients