A classic, large-batch recipe for Danish Butter Cookies. This recipe uses a unique method of folding stiffly beaten egg whites into a rich butter dough, creating a wonderfully light and crisp texture.
Author
Unknown
Recipe
| Measurements | Ingredients |
|---|---|
| 1 Pound (4 sticks) | Nucoa or Margarine, softened |
| 1 Cup | Sugar |
| 2 | Eggs, Separated |
| 5 Cups | Sifted Flour |
| 2 Teaspoons | Vanilla Extract |
| Optional | Glazed Fruit for decorating |
Instructions
- Preheat your oven to 360°F.
- In a large bowl, cream the softened margarine and sugar together with an electric mixer until well combined.
- Add the 2 egg yolks and vanilla, and beat until incorporated.
- In a separate, clean bowl, beat the 2 egg whites with clean beaters until stiff peaks form. Set aside.
- On low speed, gradually add the sifted flour to the creamed mixture. The dough will be very stiff.
- Gently fold the stiffly beaten egg whites into the dough until just combined.
- Take a half teaspoon of dough, roll it into a small ball, and place it on an ungreased cookie sheet. Flatten the ball with your fingers or the bottom of a glass.
- If desired, press a small piece of glazed fruit into the center of each cookie.
- Bake for about 8 minutes, or until the edges are lightly golden.
Note
This full recipe makes about 7 dozen cookies.
