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Danish Shortbread |
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Serves: 48 Print this Recipe2 cups butter 1 cup sugar 1/8 teaspoon salt 4 cups flour, sifted 1 egg beaten 1/4 cup almonds chopped Whip butter, sugar, and salt till light and fluffy, about 7 to 10 minutes. Add flour gradually, 1/2 cup at a time, beating after each addition. Roll out about 1/2-inch thick on floured board or pastry cloth. Cut diagonal in 2-inch lengths; place on ungreased cookie sheet. Press each cookie down slightly with back of fingers. Brush tops with beaten egg. Sprinkle with chopped almonds. Bake at 375 degrees F. for 20 minutes or till light brown. Cool on wire rack. Store in covered container. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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