Real Danish Butter Cookies

1. 1

   preheat oven to 325 with racks in upper and lower thirds. Line 2 baking sheets with parchment paper.

2. 2

   Whisk together flour and baking soda.

3. 3

   Beat butter with an electic mixer until fluffy (if using a stand mixer, use the paddle attachtment),then add sugar and flour mixture mixing until combined. Divide dough in half.

4. 4

   Roll each piece of dough between sheets of plastic wrap into a 15 x 10 inch rectangle(about 1/8 inch thick). Chill on a tray until firm, about 30 minutes. Cut into 2 x 1 1/2 inch retangles and arrange 1 inch apart on 2 large baking sheets (If dough becomes too soft, chill or freeze until firm enough to handle.)

5. 5

   Brush tops of cookies lightly with beaten egg, then sprinkle with sanding sugar.Bake cookies, 2 sheets at a time switching positions of pans halfway through baking, until cookies are very pale golden, about 15 minutes. Cool on sheets 5 minutes, then carefully slide cookies (on parchment) to racks to cool completely. Make more cookies with remaining dough, baking on cooled, freshly lined baking sheets. reroll scraps once.

* Per serving · 4 servings · Values may vary.

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