Danish sugar cookies (official name)
1 c sugar
1/2 c (1/4 lb) firm butter, cut into pieces
1/2 c whole blanched almonds, finely chopped
1 tsp vanilla
1 c all-purpose flour
sugar
Place the 1 c sugar into 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 (1-2 tbsp) 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.
Unwrap dough. Using a sharp knife, cut into 1/4 inch thick slices. Place slices slightly apart on ungreased baking sheets. Bake in a 375 degree oven for 8-10 minutes or until lightly browned. Let cool on baking sheets for about a minute, then transfer to racks and let cool completely. Store airtight. Makes about 5 dozen.
Now, a few comments about this recipe. First, I couldn't find ground almonds, so I bought some in pieces and crushed them myself in a baggie with a hammer. Good way to work out any aggression you might feel. Second, if you don't want to get your hands all ew-y, use a regular mixer. They should turn out the same, just let your butter soften completely before you do it. And third, I don't know where they got the 5 dozen from; I got about 30 when I made them. So, if you want to share them with other people, double or even triple the recipe.