Traditional, hand-rolled Danish pastry cookies sprinkled with coarse sugar.
3 1/2 cup all-purpose flour
3 teaspoons baking powder
2 teaspoons baking soda
1/2 teaspoon salt
1/2 cup butter
1 cup granulated sugar
1 teaspoon vanilla extract
1 large egg
1 cup (8 ounces) sour cream
1 large egg white, slightly beaten
Coarse sugar for sprinkling (turbinado or raw sugar)
- Combine the flour, baking powder, baking soda, salt together in a bowl and set aside.
- In a large mixing bowl, cream together the butter, sugar, vanilla, egg and sour cream until light and fluffy. Stir in flour mixture and mix well.
- Chill dough, covered well, overnight in refrigerator.
- Center rack in oven and preheat to 350°F (175°C).
- On a lightly floured surface, roll a slight tablespoonful of dough at a time into a thin rope and shape into a figure "8".
- Place shaped cookies 1-inch apart onto a parchment-lined cookie sheet. Lightly brush with beaten egg white and sprinkle with sugar.
- Bake for about 12 minutes, turning cookie sheet around after 6 minutes, or until lightly golden brown. Transfer cookies to wire rack to cool completely. Store in tightly sealed container.
Makes 4 dozen cookies.