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:
- Preheat the oven:
- Set your oven to 180°C (350°F). Line baking trays with parchment paper.
- Cream butter and sugar:
- In a large mixing bowl, beat the butter and sugar until light and fluffy (about 3–5 minutes).
- Add eggs and flavor:
- Beat in the eggs one at a time, followed by vanilla extract and salt.
- 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.
- 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.
- Chill (optional but helps keep shape):
- Refrigerate the piped cookies for about 15–20 minutes before baking.
- 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.
- Cool:
- Let them cool completely on a wire rack. They’ll crisp up as they cool.
- 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.