Skor Danish Cookies | Holiday Cookies

Heavy cream and butter make these Danish Kringle cookies delish

Skor Dutch Kringle recipeIt took me a few tries to get these right. You need to really watch them and make sure the cookies brown, or else they end up a bit flabby and greasy. Also, make sure to press the candy into the batter so it doesn’t slide off when you cut them. I also couldn’t find the Skor candy, but I figured Heath bars would do the trick. In the end, a very tasty, and not overly sweet cookie.

Skor Danish Kringle Cookies

Submitted by Diane O’Neill
1 cup butter, slightly softened
2 cups all purpose flour
1 cup heavy whipping cream
3 Tbs real maple syrup
3/4 cup ground pecan halves
3/4 cup ground “Skor” bars (about 3)
1 cup sugar (fine, baking)
Place Skor bars into freezer for at least one hour. Remove and scrape off outer layer of chocolate (not all will be removed…that’s OK). Break Skor bars into food processor and grind to a fine crumble (will clump together a little) Grind pecan halves to a fine level and mix together with Skor crumble. Set aside.
In a large bowl, cut flour into the one cup of butter, mixing to a coarse crumble. There should be clumps of butter still visible. Mix maple syrup into heavy cream and slowly mix into flour/butter mixture until a ball of dough is formed. DO NOT over blend.
Leaving dough in bowl, place in the refrigerator for at least one hour. Remove dough and on an unfloured piece of wax or parchment paper, form the dough into a log shape. Should be approximately 18” long. On the same sheet, pour the pecan/Skor mixture along the edge of the dough and roll the dough log into the crumbles,thoroughly coating each side of the log. Medium pressure to embed the crumbles. Wrap coated dough log in plastic wrap and place into the freezer for at least two hours (until quite firm).
Preheat oven to 400F degrees. Carefully slice the dough log into 1/4” thick slices and place on an ungreased (non teflon) cookie sheet, leaving 1/2” between cookie pieces. Sprinkle liberally with fine baking sugar. Bake 12-15 minutes on middle rack of oven, until centers of cookies bubble and are slightly browned.
Remove pan an let cool for a few minutes, then with a spatula or knife, make sure the baked edge of the cookies are separated from each other so they do not adhere together and break the crispy edges. Cool and eat!