I'm a sucker for Danish Butter Cookies. Those lovely, butter-y, secret goodies in keepsake, collectible tins. I think they make the nicest, sincerest gifts. Every tin is a nest of warm, happy thoughts.
Last night, I actually spent hours making these buttery treats. Chill. Cut. Bake. Enjoy!
Preparation: 1 hr. Baking: 6 min. Cooling: 15 min.
Chilling: 2 hrs.
Cookies:
1 cup butter, softened
1 cup sugar
1 egg
21/2 cups all-purpose flour
2 tablespoons
orange juice
1 tablespoon vanilla
1 teaspoon baking powder
Combine 1 cup butter, sugar and egg in large mixer bowl.Beat at medium speed, scraping bowl often, until creamy (1 to 2 minutes). Reduce speed to low; add flour, orange juice,1 tablespoon vanilla and baking powder. Beat until well mixed (1 to 2 minutes).
Divide dough into thirds; wrap in plastic food wrap.
Refrigerate until firm (2 to 3 hours or overnight).
Heat oven to 400°. Roll out dough on lightly floured surface,one-third at a time (keeping remaining dough refrigerated), to 1/8 to 1/4-inch thickness. Cut with 2-inch cookie cutters. Place 1 inch apart onto ungreased cookie sheets. Bake for 6 to 10 minutes or until edges are lightly browned. Let stand 1 minute; remove from cookie sheets. Cool completely.
Yield: 3 dozen cookies
