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Do you have a cookie press? I don't think it's something found in every kitchen, but I could be wrong and maybe I was just a deprived child. gonk

Anyway, as for the recipe you have.

Cream butter and vanilla until soft Use an electric beater on it. Or you can use a whisk if you want to develop your arm strength. Beaters are faster.
Add sugar slowly pour the sugar in slowly while you're beating the butter and vanilla.
Beat in egg yolks one at a time Oh, you have to separate the eggs... My best friend usually does that because she thinks it's fun. Basically, you're going to crack the egg and break the shell in two. Carefully pour the egg back and forth between the two halves of the shell, emptying the whites into a bowl (if you want to use them for something else, or throw them away if you don't) as you go until you have (mostly) just the yolk left. Add these yolks one at a time while you're beating the mixture.
Add flour slowly, blending well after each addition Add the flour about a half a cup at a time, and then blend it until it's all mixed in before adding the next half cup.

As for the cookie press, like I said, I don't have one, so I don't know how to use one. If your family has one, chances are that someone will know how to use it.

The biggest thing with baking is to be exact in your measurements. Things like salt you can guesstimate and play with the amounts because it's purely for flavor, but if you add to much vanilla, it will throw off the consistency of the dough.
Also, know your oven. If your using a parent's kitchen, ask them if the oven runs hot or cold, and adjust the cooking time accordingly. A good rule of thumb is to set it for the lowest time that the recipe gives, and then check to see if they're finished at that point. You don't want them to be hard when you pull them out, otherwise they'll be rocks when they're cooled. They should be soft, but you shouldn't see raw dough in the middle. Most cookies you want to look for them to be just starting to brown around the edges. If they're brown all over, the bottoms are probably burnt. This is kind of a trial and error process with each type of cookie and every oven though. I've made ginger snaps in three different ovens. The first one, they were amazing. The second, hard as rocks. The third, amazing again. Same recipe every time, same cook time. Different ovens.
My oven runs really hot, so I usually set most things for a minute less than the recommended cook time, but this is the only oven I've ever had to do that in.

If you don't have a cookie press, here's a couple other simple danish recipes that I found. I've never tried these before, so I can't tell you how they actually turn out, but you can try them. I tried to find ones that were fairly simple drop cookies.

http://www.recipezaar.com/Danish-Wedding-Cookies-88654
Folding in the flour basically means to add it slowly and mix it gently.

http://www.recipezaar.com/Sirups-Kager-Danish-Brown-Spice-Cookies-136257
This one sounds pretty simple as well.

http://www.recipezaar.com/I-Love-Danish-Wedding-Cookies-175454
This one sounds really easy. And I love cookies that are rolled in powdered sugar. Plus, you get the melted sugar all over your fingers and they're quite yummy to lick off. Granted, it does burn a bit, but you can probably find a way to be smarter than me and not injure yourself while cookie baking.

http://www.recipezaar.com/Bettys-Amazing-Danish-Cookies-311913
Really really really really simple. Has to chill overnight though. I detest things that chill overnight because I am impatient, personally, but whatever.

Those were the ones that I found that seemed pretty simple. Let me know if you have any trouble with them. smile