Yield: 2 dozen
|½ cup||Butter (unsalted), at room temperature|
|½ cup||Sugar, granulated|
|1½ cup||Flour, white|
|1 teaspoon||Vanilla extract|
|1½ teaspoon||Baking powder|
Beat the butter with the sugar. Add the egg and vanilla and beat until you get a uniform mixture. Mix the flour and baking powder and gradually blend them into the mixture. When you're done, you should have a rather sticky dough.
Shape the dough into balls, about 1 inch in diameter. Roll them in sugar and place them on an ungreased cookie sheet, leaving about an inch of space between cookies, so that they don't stick together when they expand.
Bake in preheated oven at 350 degrees F. for 20 minutes. Remove from oven, let them cool for a while, and start eating right away.
* After reading the ingredients on a can of imported Danish butter cookies, I thought: "Hey! I can do this myself!", so I developed the following recipe. It doesn't resemble the original too much, but considering that the cookies don't stay around for more than two days, and that even my mother liked them, they must be good! Yield: Makes 2-3 dozen cookies.
: Difficulty: Easy.
: Time: 20 minutes preparation, 20 minutes baking.
: Precision: measure the ingredients.
: Kriton Kyrimis
: Princeton University, Computer Science Dept., Princeton, New Jersey, USA : princeton!kyrimis : "I reversed the polarity of the neutron flow..." : Copyright (C) 1986 USENET Community Trust