This is another one of those recipes that my mom never made for us. It looks like it was clipped from a newspaper and fairly recently because it isn’t yellowed or crispy at all. No stains or smudges, not even a wrinkle to indicate that is was ever used. (I ripped the top corner) I would like to point out one interesting tidbit. One of the ingredients is ammonium carbonate and it says to purchase it at a pharmacy. I snickered to myself the first time I read it, but I thought I would give it a try anyway. Then, the pharmacist snickered. Here in America they no longer keep chemicals in pharmacies because they don’t mix their own medicines. After researching it a little, I found that it is basically the precursor to baking soda or baking powder which would have made a good substitute. Of course, that was after I researched the wrong thing, ammonium chloride which isn’t sold here either, but was also used in baking. That ingredient was omitted completely, but I would have used either baking soda or baking powder as a substitute had I done my research properly the first time. That was the something new I learned that day. They turned out pretty darn good anyway. If I had thought ahead and bought some of the large sugar crystals, I could have made them like the Royal Dansk cookies shown above. That would have been the icing on the cake…..or the sprinkles on the cookies!
My family loves these cookies! The hubby says they taste like the Salerno Butter Cookies. Remember the cookies with the hole in the middle that you could put on your fingers!
Photos found on Google Images.
It’s been so long! They are made with a cookie press, but if you don’t have one, you can also use cookie cutters. I tried a couple that way too.
I used two different cookie presses because I was actually given both of them for Christmas one year! I had never tried the one so I decided to compare them. The ring shaped ones didn’t work out because they broke the press I was using. I really like the two flowers and the butterflies though! The other press uses different plates and didn’t have the same pattern. Obviously one press was better than the other. I like the handle that moves up and down better, but the one that twists has a larger capacity and handles the pressure better. It was the pressure that broke the other one. One thing that I don’t like about either one is the fact that they are made from aluminum and I keep finding aluminum shavings in the dough. It makes for a lot of wasted dough. I’m sure there are better cookie presses out there, but I have never looked into it because I just don’t use one very often. I may look into it now though. I really like these cookies, they’re easy to make, and I hate aluminum. I don’t cook with anything aluminum, NOTHING! I don’t even use deodorant that has aluminum. Good thing I’m not an obnoxious sweater. Aluminum has been shown to cause, or at least contribute to, breast cancer and Alzheimer’s disease. They even teach the kids in school to choose deodorant without aluminum. That means if it says anti-perspirant, it contains aluminum and you shouldn’t use. Deodorant only.
That concludes our public service announcement. Back to the cookies. Here are the two presses: The top left is the twist version that’s more durable, but leaves a lot of dough unused inside. The next two pictures are the lever version. No wasted dough, but you can sort of see that the cap is crooked from too much pressure in the top right picture.
Danish Butter Cookies
1 1/2 cups butter, no substitutes
1 cup sugar
4 cups flour
1 tsp. ammonium carbonate (purchase at pharmacy) or substitute either baking powder or baking soda in the same amount
1 beaten egg
1 tsp. vanilla
Cream butter and sugar very thoroughly. Add egg and vanilla. Mix flour and ammonium carbonate together. Add to mixture. Mix thoroughly.
Dough can be colored by kneading in a few drops of coloring. To make chocolate cookies, knead in 1 to 2 Tbsp. of cocoa.
Put dough through cookie press. Bake on ungreased cookie sheets for approximately 20 minutes at 300 degrees. Watch carefully toward the end of baking time. Cookies keep very well in covered cookie jar or may be frozen.
I don’t speak Danish or whatever their language is called, (sorry if you’re from Denmark!), so just Enjoy!