Danish Sugar Cookies
|Sugar||1 Cup (16 tbs)|
|Firm butter||1⁄4 Pound, cut into pieces (1/2 Cup)|
|Whole blanched almonds||1⁄2 Cup (8 tbs), finely ground|
|All purpose flour||1 Cup (16 tbs)|
Place the 1 cup sugar in a large bowl; cut in butter with a pastry blender or 2 knives until mixture forms fine particles.
Stir in almonds and vanilla.
Blend in flour, mixing with your hands if necessary, until well combined.
Shape dough into a roll 1 1/2 inches in diameter.
Sprinkle a little sugar (1 to 2 tablespoons) on a sheet of wax paper; then place roll of dough on paper and wrap snugly, coating outside of roll with sugar.
Refrigerate until firm (at least 2 hours) or for up to 3 days.
Using a sharp knife, cut into 1/8-inch-thick slices.
Place slices slightly apart on ungreased baking sheets.
Bake in a 375Â° oven for 8 to 10 minutes or until lightly browned.
Let cool on baking sheets for about a minute, then transfer to racks and let cool completely.