Recipe: Danish Sugar Drops (Zuckerkager) - cookies, using cake flour
Desserts - Cookies, Brownies, BarsDANISH SUGAR DROPS (ZUCKERKAGER)
1 1/2 cup butter, room temperature
2 cups sugar
2 eggs
1 tsp vanilla
3 cups cake flour
1/2 tsp cream of tartar
Cover the baking sheets with parchment paper or lightly grease and flour the baking sheets.
In a large bowl, cream the butter and sugar until smooth and light. Beat in the eggs and vanilla.
Mix the flour with the cream of tartar. Add to the creamed mixture. Drop by teaspoonfuls onto the prepared baking sheets, about 2 inches apart.
Bake for 8 minutes or until the cookies have a golden brown edge but not completely browned in the center. If using parchment paper, allow to cool right on the paper. If not, remove the cookies while hot. Then cool on wire racks.
Makes about 8 dozen cookies
Source: The Great Scandinavian Baking Book
1 1/2 cup butter, room temperature
2 cups sugar
2 eggs
1 tsp vanilla
3 cups cake flour
1/2 tsp cream of tartar
Cover the baking sheets with parchment paper or lightly grease and flour the baking sheets.
In a large bowl, cream the butter and sugar until smooth and light. Beat in the eggs and vanilla.
Mix the flour with the cream of tartar. Add to the creamed mixture. Drop by teaspoonfuls onto the prepared baking sheets, about 2 inches apart.
Bake for 8 minutes or until the cookies have a golden brown edge but not completely browned in the center. If using parchment paper, allow to cool right on the paper. If not, remove the cookies while hot. Then cool on wire racks.
Makes about 8 dozen cookies
Source: The Great Scandinavian Baking Book
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