After just returning from a trip to Copenhagen I had the urge to finally try out a recipe from my "Scandinavian Holiday Recipes" book that I bought almost 2 years ago. I figured it was appropriate to try out a Danish one first, since I had just been eating real Danish sweets for the past week. Though I had to pick up a new ingredient for this one - Cream of Tartar. I had no idea what this was, but after googling it, I have found out it is essentially acidic salt used to keep baked goods from being too heavy. These cookies are definitely not heavy except for the all the butter you will consume eating them, but other than that they are a light and flaky yet chewy cookie. I have not baked in at least 3 months due to the hot heat in the summer, and let's just say I've gotten a little rusty. I made my cookie balls way too big and burnt half of them, so this is the Danish butter cookie fail, but round 2 turned out perfect!
Danish Butter Cookies
1 1/4 cups butter
1 1/2 cups sugar
3 egg yolks, unbeaten
2 1/4 cups sifted white flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1 1/2 teaspoons of almond flavoring
Cream butter and sugar. Beat egg yolks in, one at a time. Add remaining ingredients; mix well. Chill dough. Roll dough into small balls and place on an ungreased cookie sheet. Press dough with a press or a glass dipped in sugar. Bake at 325 degrees for 12 to 15 minutes. Remove immediately from cookie sheet and cool.
Makes 2 1/2 dozen
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