Total Time
40mins
Prep 30 mins
Cook 10 mins

Posted in reply to a request for a Danish butter cookie recipe. This recipe is from my old (1973) "Common Market Cookbook/Denmark." The yield for this recipe isn't given in the book and its been so long since I've made them, I really don't remember how many cookies it makes. PLEASE NOTE: This recipe uses vanilla essence which is much stronger than triple-strength vanilla extract! If you are using regular strength vanilla extract, then 1 Tablespoon (or a bit more "to taste" ) should do it.

Ingredients Nutrition

Directions

  1. Work all ingredients together and let the dough stand for 20 minutes, in a cool place.
  2. Put dough into a pastry bag or cloth and press/roll dough into long thin rolls.
  3. Cut rolls into equal sized pieces (about 5-6 inches long) and on a well-greased cookie sheet, form each piece into a small ring slightly overlapping the cut ends.
  4. Bake in a fairly hot (400°F, 200°C, GM 6) oven for 10 minutes or until light brown.

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