Danish Butter Cookies

Danish Butter Cookies

Ingredients:

• 1 kg (8 cups) all-purpose flour
• 750 g (3 ¼ cups) unsalted butter, softened
• 350 g (1 ¾ cups) granulated sugar
• 4 large eggs
• 4 tsp vanilla extract (or 2 tsp vanilla + 2 tsp almond extract for flavor variation)
• 1 tsp salt
• Optional: 100 ml milk (to adjust consistency if dough is too thick)
• Optional topping: coarse sugar or sea salt for sprinkling

Instructions:

1. Preheat the oven:

• Set your oven to 180°C (350°F). Line baking trays with parchment paper.

1. Cream butter and sugar:

• In a large mixing bowl, beat the butter and sugar until light and fluffy (about 3–5 minutes).

1. Add eggs and flavor:

• Beat in the eggs one at a time, followed by vanilla extract and salt.

1. Incorporate flour:

• Gradually add the flour, mixing until combined. If the dough is too thick to pipe, add a few tablespoons of milk to soften it.

1. Pipe the cookies:

• Transfer dough to a piping bag fitted with a large star tip.
• Pipe rosettes or swirls onto the prepared trays, leaving space between each cookie.

1. Chill (optional but helps keep shape):

• Refrigerate the piped cookies for about 15–20 minutes before baking.

1. Bake:

• Bake for 10–15 minutes, or until the edges are lightly golden.
• Keep a close eye — you want them just lightly browned for that buttery crunch.

1. Cool:

• Let them cool completely on a wire rack. They’ll crisp up as they cool.

1. Store:

• Store in airtight containers. They last up to 3 weeks at room temperature or longer if frozen.

Tips & Variations:

• Half-dip in melted chocolate for a fancy touch.
• Add lemon zest or cinnamon for a twist.
• For extra crunch, sprinkle with coarse sugar before baking.