These cookies remind me of the cookies my grandma made every Christmas. Whenever I eat one, I am magically transported back to the farmhouse kitchen of my childhood, and of course the love of my stoic grandmother. As noted in another recipe, I cut this recipe in half, including the egg. But for your convenience, I have provided the full recipe.
Danish Sugar Cookies
Makes about 6 Dozen
2 cups all-purpose flour
3/4 teaspoon baking soda
1 teaspoon cream of tartar
1/4 teaspoon salt
1 cup powdered sugar
8 tablespoons cold butter (1 stick)
1/2 cup vegetable shortening
1 egg beaten
1 teaspoon vanilla
Extra fine sugar or vanilla sugar for rolling.
Preheat oven to 350F. Butter baking sheet.
Shift dry ingredients together into a bowl. Cut in butter and shortening with a pastry blender until mixture resembles coarse crumbs. Stir in egg and vanilla.
Shape into 1” balls and roll in extra fine sugar. Place 2” apart on buttered cookie sheet. Flatten to ¼-½” .
Bake about 12 minutes until delicately brown.
NOTE: Use the bottom of a glass dipped in sugar to flatten cookies.