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The name literally means "apple slices" in Danish, although apples are not usually an ingredient in present-day versions. The crust is similar in texture to European pancakes, but with a light and fluffy interior similar to a Yorkshire pudding. The English language spelling is usually aebleskiver, ebleskiver or ebelskiver.
A Danish cookie is typically made from butter, flour, and sugar, with additional ingredients when needed. Types include: Pebernødder: a small cookie flavored with cardamom, cinnamon, mace or nutmeg, cloves, and white pepper; Vaniljekranse: vanilla butter cookie; Kammerjunker: twice-baked butter cookie flavored with cardamom and orange zest
In a large bowl, beat the egg yolks with an electric mixer until thick and pale. Wash and dry the beaters. In a medium bowl, beat the egg whites with the mixer until stiff peaks form.
Filipino ladyfinger biscuits: Butter cookie: Denmark: Danish cookies consisting of butter, flour and sugar. They are often categorized as a "crisp cookie" due to their texture, which is a result of specific quantities of flour and sugar being used. They are often flavored with vanilla, chocolate and coconut. Butter pecan: United States
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Denmark is a noted exporter of butter cookies. Wienerbrød (Danish pastry) – Denmark has a large variety of Danish pastries; most of the recipes are based on the same kind of dough. Kringle – a pretzel-shaped Danish pastry. It has symbolized bakers in Denmark since the early Middle Ages, and in the United States "kringle" is associated with ...