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I love to bake cookies all year long, but especially at Christmas! When I was little, my grandma used to make at least 10 different Christmas cookies, and kept them in their own decorative tins out on her front porch so they'd stay fresh and cool. My favorite thing to do was to brave the cold and go out in my socks and pajamas and fill up the "cookie plate" we'd have every night around the holidays, arranging the assortment of cookies on the plate just so. (And I'd eat a couple out there, too!) Below are some favorite simple cookie recipes I'd like to share with you, that you can make in a snap. Enjoy! Happy Holidays! Merry Christmas! God Jul! 

– Erin, co-owner, The American Pie Co.

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Butter Pecan Snowballs
(makes ca. 24 cookies)

120 g pecans, finely chopped (pecannødder) 
you can also use walnuts (valnødder) 
225 g butter, softened (smør)
60 g powdered sugar (flormelis) + 50 g for rolling
1/2 teaspoon salt
1 teaspoon vanilla extract (vanilleekstrakt)
225 g flour (hvedemel)

Finely chop the pecans (or walnuts). This can be done by pulsing in a blender or food processor until in very small pieces. Or just chop away with a knife until it’s as small as you can get it ;-) Set aside.
In a mixing bowl, beat the butter, powdered sugar, salt and vanilla with an electric mixer until smooth and creamy, scraping down the sides of the bowl if needed.
Add the flour and chopped nuts, and mix until well-blended.
Chill for min. 1 hour, or up to 3 days. 
To Bake: pre-heat oven to 175 C and line a baking sheet with parchment paper (bagepapir).
Using your hands, roll the cookie dough into 1-2 cm balls and place on baking sheet about 5-10 cm apart. Bake for ca. 10-12 min, until lightly golden on the bottom.
While cookies are baking, add 50 g of powdered sugar in a shallow bowl.Once the cookies are baked, transfer to a wire rack to cool a bit. While still slightly warm,roll in the powdered sugar and let cool the rest of the way on the wire rack.

 


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Old School Molasses Gingersnaps
(makes ca. 24 cookies)

225 g butter, softened (smør)
200 g dark brown sugar (mørk muscovado sukker)
1 dl molasses (melasse – can be found at most health food shops)
1 egg
1 teaspoon vanilla extract (vanilleekstrakt)
275 g flour (hvedemel)
2 teaspoons baking soda (natron)
1 teaspoon ground ginger (stødt ingefær)
1 teaspoon cinnamon
1/2 teaspoon salt
50-60 g sugar for rolling (perlesukker is the prettiest!)

In a mixing bowl, beat the butter, brown/muscavado sugar with an electric mixer until smooth and creamy, scraping down the sides of the bowl if needed. Add the molasses, egg and vanilla and beat until combined.
Mix in the flour, baking soda, ginger, cinnamon and salt until well-combined.
Chill for min. 1 hour, or up to 3 days. 
To Bake: pre-heat oven to 160 C and line a baking sheet with parchment paper (bagepapir).
Add the sugar in a shallow bowl.
Using your hands, roll the cookie dough into 1.5-2 cm balls and then roll in the sugar to coat.
Place on baking sheet 8-10 cm apart and bake for ca. 10-12 min. until set. (Don’t overbake if you want a nice, chewy cookie!)
Once the cookies are baked, transfer to a wire rack to cool completely.


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Chocolate Covered Pretzel Sticks
(Makes ca. 75-100 bitesize sticks)

200 g dark chocolate, melted
200 g white chocolate, melted
200 g pretzel sticks
assorted sprinkles of your choice!

Melt the dark chocolate in one bowl, and the white chocolate in the other.
Lay out a tray with parchment paper (bagpiper)
Dip the pretzel stick in the chocolate to coat well, leaving the bottom part of the pretzel clean (for grabbing and eating without getting chocolate on your hands later!)
Dip in your sprinkle of choice and let cool completely (takes a couple hours)
Once completely cooled, store in an container at room temperature. You can layer the sticksin the container, by placing parchment paper between each layer.


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Double Dark Chocolate Cookies
(makes ca. 24 cookies)

275 g flour (hvedemel)
60 g unsweetened cocoa powder (kakaopulver)
1 teaspoon baking soda (natron)
1 teaspoon salt
225 g butter, softened (smør)
325 g sugar (sukker)
2 eggs (æg)
2 teaspoons vanilla extract (vanilleekstrakt)
60 ml coffee, cooled (kold kaffe)
200 g dark chocolate, chopped (mørk chocolade, hakket)

Topping (optional)
100 g powdered sugar (flormelis)
2-3 teaspoons milk (mælk)
peppermint sticks, chopped 

In a bowl, whisk together the flour, cocoa powder, baking soda, and salt until well-combined.
In a mixing bowl, beat the butter and sugar with an electric mixer until smooth and creamy, scraping down the sides of the bowl if needed. Add the eggs, vanilla and coffee and beat until combined.
Add the flour mixture to the butter mixture and beat on low speed until well-combined.
Chill for min. 1 hour, or up to 3 days. 
To Bake: pre-heat oven to 175 C and line a baking sheet with parchment paper (bagepapir).
Using your hands, roll the cookie dough into 1.5-2 cm balls and place on baking sheet 8-10 cm apart and bake for ca. 10-12 min. until set. (Don’t overbake if you want a nice, chewy cookie!)
Transfer to a wire rack to cool completely.
If you’d like to decorate the cookie, make the glaze by stirring together the powdered sugar and milk until smooth and chop the peppermint sticks into small pieces. Drizzle the cookies with the glaze and sprinkle with the peppermint sticks.