Copenhagen Pastry Dough
|Sweet butter||2 Cup (32 tbs)|
|Grated rind||1 , use orange or lemon|
|Fine granulated sugar||1 Cup (16 tbs)|
|Cognac||1 1⁄2 Ounce (1 Jigger)|
|Flour||1⁄4 Cup (4 tbs), use as required|
Cream butter until very light.
Gradually beat in sugar and beat until mixture is light and fluffy.
Beat in egg yolks, one at a time, and beat for 2 minutes after each addition.
Beat in grated orange or lemon rind and the cognac.
Gradually stir in just enough flour to make a soft dough.
In saucepan combine 6 cups sugar, 3 cups water, 1 small jar honey, and juice of 1/2 lemon.
Bring to a boil and boil for 30 minutes.