Danish Aristocrats

Danish Aristocrats

  • Prep Time: 30 mins
  • Total Time: 42 mins
  • Yield: 8dozen cookies
  • About This Recipe

    “Excellent Christmas recipe. I have made these every year since 1992 when I found the recipe in BC Woman to Woman Magazine it was credited to Mrs M.H. Wilkinson. I have not changed anything in the recipe it is excellent the way it is. For variety add a 1/2 tsp Almond extract orfresh ground nutmeg or finely grated orange peel. Try the original first tho you won’t be disappointed”


  • 1lbbutter, room temperature
  • 1 1/2 cupsgranulated sugar
  • 1largeegg, beaten
  • 4 1/4 cupsflour
  • 1/2 teaspoonsalt
  • 1cupalmonds, slivered, toasted
  • Directions

  • Heat oven 375°F degrees.
  • Cream together butter and sugar; add beaten egg.
  • Mix together flour & salt.
  • Using a wooden spoon stir flour into the creamed butter mixture.
  • Work in the nuts until evenly distributed.
  • Divide dough into 4 parts and roll each part into a sausage about 2-inches in diameter. Wrap in wax paper and refrigerate until firm.
  • Slice the dough into 1/4″ slices and place 1″ apart on an ungreased cookie sheet.
  • Bake for 10-12 minutes (bake in center of the oven) Do not let the cookies brown too much they should be the color of shortbread–pale golden.
  • Store in tins in the fridge or freezer.
  • Reviews

  • “I wasn’t really sure I liked these when they first came out of the oven. I’m not really fond of almonds but I have to say when I tried them the following day they mellowed quite and bit and are really quite good. I think I got pretty close to the 8 dozen. These were the easiest cookies that used refrigerated dough that I ever made. I will try these again but I may try walnuts next time. Thanks”

  • “Excellent! Added 1 teaspoon almond flavoring. Huge hit. Dough frooze very well. This cookie is definitely on my favorites list.”

  • “Bergy, those cookies are great. They are so easy to make, especially at times when you need a lot of cookies, such as Christmas. I followed the recipe and did what one reviewer suggested and used my hands to work in the flour. I think that made it easier and quicker. I also drizzled half of them with a little bit of melted milk chocolate when they cooled. Thanks for sharing!”

  • “Easy to make cookie. Made the holiday cookie exchange a quick project instead of an all-day cooking event. It didn’t make 8 dozen cookies however. I did the recipe for 12 dozen and ended up with just over 9 dozen. Everyone loved the result. More than a few said it was their favorite of the 18 cookies there. “

  • “I made these for a class assignment and they turned out great! Everyone asked me where I found the recipe, trade secret…Although, you shouldn’t have “Heat oven 375F degrees.” if we have to refrigerate them. :D”

  • “I made these to add to my Christmas tray. I quickly froze them so I wouldn’t eat to many. I love them. DH loved them as well. Easy to make, but I did do the final mixing with my hands. That worked very well. Thank-you for this great recipe, a keeper for sure. “

  • “I ran home and made these after I read the recipe.Thank you Bergy.I won’t make them often or I will eat way tooooo many.They are melt in your mouth good.I’m a swede and we love cardamom in our cookies.I ground some and added for an extra touch.”

  • “Bergy I could have sworn I did a review on these about a week ago, in any case these are fantastic cookies, melt in your mouth!! A great addition to my Holiday Stash, thanks for sharing a really great treat!!”