These candied cherry-topped
butter cookies make a pretty addition to holiday cookie trays.
Danish
Butter Cookies
- 3/4 cup butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon lemon juice
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
21 red or green glacé cherries, cut in half
- Put butter and sugar in
a large mixing bowl. Beat with an electric mixer on medium speed
3 to 4 minutes, or until well mixed. Add eggs, one at a time,
beating after every addition. Add lemon juice and vanilla; mix
well. Add flour; mix well.
- Using a pastry bag with
a star tip, squeeze dough (1 1/2 inches in diameter) onto an
ungreased cookie sheet. Place a glacé cherry half in center
of each.
- Bake in a preheated 350°F
(175°C) oven 12 to 15 minutes, or until light brown.
Makes 3 1/2 dozen cookies.
Recipe provided courtesy of the Cherry Marketing
Institute.
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