1/2 c Butter (unsalted),
-at room temperature
1/2 c Sugar, granulated
1 1/2 c Flour, white
1 lg Egg
1 ts Vanilla extract
1 1/2 ts 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.
NOTES:
* 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…”
:
Yields
2 Dozen
