Dear Sharon,

My wife was dashing out the door to work but ask me to post a "thank you" for the recipe. I'll try to paraphrase the specifics of what she's looking for.

Danish B.C.'s differ from normal butter cookies in a couple of ways, maybe more. It uses "rock" or "sanding" sugar for one. Some of the ingredients are pehaps "region" or "ethnic" specific. The flour is different as well. She thinks that it may call for rice flour or some sort of European flour.

If I understood her correctly, these ingredients would change the normal ratios. If anyone has any ideas she would appreciate it.

Thanks again!
Paul (for Catherine)