Recipe: Little Danish Pastries

Little Danish Pastries - Sm Sm rkager

1 cup soft butter
4 cups flour -- sifted
1 teaspoon salt
1 cup milk -- warmed
4 egg yolks -- beaten
1/4 cup sugar
1 lemon rind -- grated

1 package dry yeast
1 tablespoon warm water
1/2 teaspoond sugar

1/2 cup sugar (to sprinkle)
Prunes -- or Marmalade

Mix butter, flour and salt. Add milk, egg yolks, sugar and lemon rind. Add the yeast which has been mixed well with the water and the 1/2 teaspoon of sugar. Let rise in a warm place until doubled in bulk.

Roll out about 1 inch thick on a well-floured board. Cut in rounds with a large cookie cutter and press on top of each one a pitted prune which has been soaked in a little water until soft. Or make a well on top of each and fill it with a thick marmalade. Brush the tops with lightly beaten egg white and sprinkle with additional sugar. Place 1 inch apart on greased cookie sheets (or in muffin tins) and let rise until doubled in size.

Bake in a preheated hot oven (350 ) 20 to 25 minutes.