Danish Butter Cookies
These icebox cookies are great to make ahead. Make them up into logs, put them in the frig and cut them off whenever you need some cookies. Decorate them any way you want or eat them plain. Yum!!
- 2 cups butter (1 pound), softened
- 3 cups sugar
- 1/2 teaspoon cream of tartar
- 1 egg
- 4 1/2 to 5 cups flour
Beat butter, sugar, cream of tartar and salt in mixing bowl until combined. Add egg, beat until well combined. Beat in as much flour as you can, then stir in enough remaining flour to make a stiff dough. (I used 4 1/2 cups.) Divide dough into thirds. Shape into logs about 1 1/2 inches in diameter and 9 inches long; wrap and chill until firm, 1 to 3 hours.
Preheat oven to 375 degrees.
Cut rolls into 1/4 inch slices and arrange 1 inch apart on a parchment lined cookie sheet. Sprinkle with decorating sugar (if using). Bake until bottoms and edges are golden brown, 8 to 10 minutes.
Makes about 7 dozen cookies.
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