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Danish Sugar Cookies Recipe

Now, here's one that's been around since before Martha Stewart could bake cookies. This holiday season is punctuated with occasions calling for cookies, and these Danish sugar cookies suit the season perfectly. It's fun to make holiday Danish sugar cookies for your special friends.

Denmark is well known for the quality of her pastry and cookies, and these little treats will show you why. Crisp, sugary edges and a ground almond dough make them so very special.

Preheat your oven to 380 degrees F.

Danish Sugar Cookie Recipe Ingredients:

1 cup sugar
1/2 cup firm butter or margarine
(HINT: use butter, they sure taste better even if there are a few more calories. Geeze! You're eating a cookie, not a piece of celery. Forget the diet for once!)
1/2 cup whole blanched almonds, finely ground
1 tsp. vanilla
1 cup all purpose flour

Danish Sugar Cookies Recipe Directions

In a large bowl, place the 1 cup of sugar. Cut in the butter with a pastry blender or fork till the mixture forms fine particles. Stir in the almonds and vanilla. Blend in the flour, mixing with your hands if necessary, until well combined. Shape dough into a roll 1 -1/2 inch in diameter. Sprinkle a little sugar (1 to 2 tablespoons) on a sheet of wax paper; then place roll of cookie dough onto paper and wrap snugly, coating outside of roll with sugar. Refrigerate until firm (takes about 2 hours) or may be kept up to three days.

Unwrap Danish cookie dough. Using a sharp knife, cut into 1/8 inch thick slices. Place slices slightly apart on ungreased baking sheets. Bake Danish sugar cookies in a 380 degrees oven for 8 to 12 minutes or until lightly browned. Let cookies cool on baking sheets for about one minute, then transfer to racks and let cool completely. Store Danish cookies in air tight containers.
Recipe makes about 4 dozen Danish sugar cookies.

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Grandma's Cookies and Tea

As I watched the sun sink low in the west, I reminisced about my grandma and how she loved the sunset. She would sit on the swing on the porch, eating one of her famous sugar cookies and sipping her cup of tea. She would watch the big, round, yellow ball kiss the horizon and softly say a prayer thanking God for another beautiful day.

However, during the day she did what she loved best. She would get out her recipe box and go through her cookie recipes to see what she thought would appeal to her loved ones. She knew that my favorite was oatmeal and raisin and my brother’s was brownies with frosting on them. My sister was partial to Grandma’s peanut butter cookies.

She would finally decide on which cookie she was going to bake that day. No matter what Grandma made they were always a hit!!

Oh how I miss my Grandma’s home baking. Grandma left her cooking sheets and cookie recipes for me, but somehow, no matter how hard I try, I can never get mine to taste the same as Grandmas! But I won’t give up because I am sure one day, my granddaughters will reminisce about their Grandma’s cookies and try to get them to taste as good as mine!

Copyright © GigiLane 1-25-11

In case you haven’t heard … gourmet style cookies are to 2013 what cupcakes were for 2011! The cookie's somewhat dull, predictable reputation has undergone a complete makeover from glazed and filled to become the latest trend in the pastry scene. Artisan and “designer” cookies are popping up at local Farmer’s Markets, specialized bakeries and are even being featured on menus in restaurants, as a delightfully delicious dessert.

Peanut Butter Cookies at Deerlake Cookies

Note: For you people whom have never read a recipe before,
(an’ I know you’re out there)
here are what some abbreviations mean.

c.= cup (what else?)
tsp. = teaspoon
Tbsp.= Tablespoon (notice this one is always capitalized)
pwd.= powder
amt.= amount
lt. br. = light brown (as in sugar)
lg. = large (as in eggs)

granulated sugar = white sugar
(you know, the kind ya stir into your coffee each
mornin’ before your eyes will open).

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