Hazelnut & Cardamon Clouds A.K.A. smør bullar

https://mykitchenwand.com/hazelnut-cardamon-clouds-a-k-a-smor-bullar/?fbclid=IwAR3BLXZf1aCe_pBJMaWHVnz2WDnu2tY7vmWvGWKy1uw3Sb5ABZ4vkzodZ0o

Snowball cookies are delicious, melt on your tongue, Christmas treats but did you know they are sourced in Danish Yule traditions? Known as Smor Bollar or “butter balls”, they can have any of a range of ingredients, always including the wonderful butter Denmark is known for.This version is made with hazelnuts but pecans or almonds are also options. Over the centuries, with our exploration of lands around the world, it is now common to find chocolate varieties and ones with exotic spices and/or dried fruits. The traditional dusting is powdered sugar but coconut, sprinkles and crushed toffee have also been known to find their way on to the outside of this style of cookie.

Glædelig Jul!

You will need:

1 1/2 cups whole hazelnuts
3/4 cup butter
4 – 5 Tbsp. brown sugar
1 1/2 tsp. cardamon
1 1/2 cups flour sifted
Icing/powdered sugar for dusting

It is sometimes hard at this time of the year to get into baking, even if you love to bake. Cookie making for family and gifts becomes something to get finished and crossed off the list, not necessarily something to be with, in the moment, sharing good times and enjoyment. If this is happening to you, it is especially important to forget about that pesky list, let go of the tension in your shoulders and b-r-e-a-t-h. Invite the compassionate spirits to be here with you and… begin.

Pop hazelnuts into a food processor and pulse until finely ground and as close to the texture of a nut butter as your machine will allow. Hazelnuts are less likely to get to a butter than almonds. Don’t get the hazelnuts too warm while grinding. Take breaks and scrape down the basket if needed.

To the food processor add butter, brown sugar and cardamon then pulse until mixture appears well mixed. There is not a lot of sugar in the dough but that it balanced by the sugar that goes on top.

Adding flour a little at a time and pulsing food processor between additions should result in a mixture that looks like a thick paste.

Transfer the dough to a container and place in the fridge for at least an hour.

Preheat the oven to 300 degrees F. and line a cookie sheet with parchment paper.

Using a spoon, scoop equal amounts of dough and form small, bite sized balls before placing them on the cookie sheet.

These cookies are not going to grow much as there is no leavening agent. They can be placed reasonably close together. 45 minutes in the oven and they should be golden brown.

Once cool enough to touch, transfer the cookies to a cooling rack placed on top of a cookie tray. Again they can be close together. (Even closer than the picture above).

Using a small sieve and spoon thoroughly dust the cookies with icing sugar. The fat from the cookies will help the icing sugar stick to the cookies and an extra dusting just before serving will help take away the ivory tone the butter gives the icing sugar and make them look like the white snow covered delights they are.