Copenhagen Cookies (Københavnerkager)

I found this recipe for Copenhagen Cookies on the internet. It's a pretty standard recipe for the traditional Danish butter cookies that are so popular at Christmastime. The yield will depend greatly on the size of the shapes cut from the dough, but it should produce at least 4 dozen cookies.

• Ready In: 45 mins
• Serves: 48
• Yields: 48-60 cookies

Ingredients

• 1 1⁄2 lbs butter, softened
• 1⁄2 cup sugar
• 1  tablespoon water
• 4  cups flour, sifted
• 1  egg, beaten
• 1 1⁄3 cups  almonds, ground
• 24  maraschino cherries, cut in half (optional)

Directions

1. Cream butter and sugar, beat 10 minutes. Add water and flour a little at a time, beating after each addition.
2. Roll very thin on lightly floured board. Cut into desired shapes with a cookie cutter. Brush with beaten egg. Sprinkle with ground almonds. (For a Christmas touch, you can place a red or green maraschino cherry half on each cookie.)
3. Bake 10 to 12 minutes, or until the edges are light brown, in a preheated 400º oven on ungreased cookie sheets dusted with flour.