Danish Butter Cookies
These candied cherry-topped butter cookies will make a pretty addition to holiday cookie platters.
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.