Butter Cookies
4 cups flour, sifted
2 cups butter, softened slightly
1 cup sugar
2 eggs, beaten slightly
Break the butter in large pieces. Add the sugar and the eggs and blend with a pastry blender until creamy. Add the flour gradually, blending it in with the pastry blender. Mold the dough into seven little rolls and put in the ice box until firm. Shape into long cookies with a cookie press and bake at 400F until light brown.
Butterdeg (Danish Puff Pastry)
2 cups flour, sifted
6 tbsp. water
1 cup butter
Divide the butter into thirds. Flatten two of the pieces out on wax paper into thin cakes and set away in the refrigerator until needed.
Blend one-third of the butter into the flour. Gradually add the water and knead into a smooth dough. Roll to one-fourth inch thickness. Place one piece of the butter in the center of the dough, fold over the four sides, turn the dough folded side down on a well-floured board and roll to one-fourth inch thickness. Fold ends in one-third from each end and chill for twenty minutes. Repeat the process with the last piece of butter. After the last butter is added and the dough is chilled roll out the dough and fold in the ends. Chill for twenty minutes. Repeat the rolling and chilling process four times, always keeping the dough in a rectangular shape. Put away in the refrigerator for twenty-four hours. When using be careful not to knead the dough. Cut off small pieces, roll one-half inch thick, cut into narrow strips and shape into rings. Sprinkle with sugar and bake at 450F for twelve to fifteen minutes.
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