Danish Butter Cookies

My mom's friend was Thelma. Thelma was from the UK and had a wonderful British accent, even though she had lived in the States for quite awhile. As a young child, I was intrigued by her accent, and, drinking hot tea with cream and sugar. After all, my mama was Southern and all I knew was how to drink cold sweet tea! I learned to enjoy that cup of hot tea with a butter cookie whenever we went to go visit. Now, I have to ask, who doesn't love a simple butter cookie?

P.S. - Since you use just the egg yolks in this ... don't forget to save the unused egg whites for The Forgotten Cookies  or Flourless Fudge Cookies recipes!

Danish Butter Cookies

Ingredients:

• 1 cup soft butter
• 1/2 cup granulated sugar
• 2 egg yolks
• 2 1/2 cups unbleached all-purpose flour

Directions:

• Oven Temperature: 350 degrees
• Baking Time: 10-14 minutes
• Makes: 6 dozen cookies

Preheat the oven to 350 degrees. Prepare cookie sheets with parchment paper, or grease and lightly flour cookie sheets.

Cream butter and vanilla until soft. Add sugar slowly. Beat in the egg yolks one at a time. Slowly add the flour and blend well after each addition.

Use a cookie press to form the dough into a circle or an "S" shape on prepared baking sheets. If you don't have a cookie press, you can use a plastic freezer bag with the corner cut out.

At this time, you can shake coarse sugar over the tops of each. Lightly press down.

Bake until golden yellow on the edges. They do burn easily, so check them at 10 minutes to make sure they are not over-baking.