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Korendekager (currant Biscuits)

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“Posted in reply to a request for a Danish butter cookie recipe. This recipe is from my old (1973) "Common Market Cookbook/Denmark." The yield for this recipe isn't given in the book and its been so long since I've made them, I really don't remember how many cookies it makes.”
READY IN:
30mins
YIELD:
1 batch
UNITS:
US

Ingredients Nutrition

Directions

  1. Cream butter and sugar.
  2. Add all remaining ingredients and stir until smooth.
  3. With a teaspoon, place dots of dough on a well-greased baking sheet.
  4. Do not place cookies too close, as they spread while baking.
  5. Bake in a fairly hot oven (400°F, 200°C, GM 6) for 10 minutes until golden brown.
  6. Leave to cool on baking sheet for a few minutes before removing.

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