Butter Macaroon Cookies

  • Yield 40 pieces

Almonds and raisins give these cookies extra flavor and crunch.


3/4 cup (1 1/2 sticks) butter, chopped and softened
1 1/4 cups confectioners' sugar
1 3/4 cups unbleached bread flour
1 -- egg
1/8 teaspoon baking soda
1/2 cup coarsely chopped almonds or hazelnuts
1/2 cup raisins


  1. Cream the butter and confectioners' sugar in a medium mixing bowl until light and fluffy.  Add the flour, egg and baking soda and mix well.  Add the almonds and raisins and mix well with a spoon.
  2. Divide the dough into two portions and shape each portion into a roll 1-inch in diameter.  Cut each roll into 3/4-inch pieces.  Arrange the pieces on two 12×17-inch cookie sheets lightly sprayed with nonstick cooking spray.  Press lightly to flatten.
  3. Place on the center oven rack and bake at 450F for 8 to 10 minutes or until light golden brown.  Remove to a wire rack to cool.  Serve with a glass of sweet sherry.  Store in an airtight container.

Recipe reprinted with permission from Stig Hansen’s Cooking Danish, A Taste of Denmark (Eden, Utah, 2007).




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