Danish Butter Cookies

[Originally published Nov. 2010. Edited]

After I’d expressed a desire for homemade cookies several times, one evening my husband suddenly decided that we would make some (despite the lateness of the hour).  Was I ever glad he did!  We chose this recipe (the origin of which I no longer know) since I didn’t have any brown sugar at the time.  It is quite simple, but doesn’t make a lot of cookies.  One warning – once you’ve eaten these homemade Danish butter cookies you’ll probably never really like the store bought variety again!

Also, you might try adding some shredded coconut or dipping half of each cookie in chocolate coating to make them a bit fancier or to offer variety.  I think that you could refrigerate them and put them through a cookie press as well to make prettier shapes.  They taste great without any of this, though, so it may not be worth messing with!  Simpler is often better in my opinion. :-)

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1 C. butter
1 egg
1 C. sugar
1 tsp. almond extract  (or vanilla)
2 C. flour (or 1 C. white whole wheat and 1 C. white flour)
1/2 tsp. baking soda
1/2 tsp. cream of tartar

Cream butter and sugar together. Add egg and almond extract and mix. Whisk dry ingredients in a separate bowl, then add a little at a time to the butter mixture until it is all mixed in.

Roll into walnut size balls, place on an ungreased cookie sheet and flatten with a fork or spoon.  Sprinkle with colored sugar if desired.  Bake at 350F for about 10-12 minutes or until lightly browned.  Allow to cool slightly on the sheet before moving to a rack.  Completely cool before storing in an airtight container.

Makes 2-3 dozen cookies.

Note: These cookies freeze well.