Erin's Danish Butter Cookies
You can make these with a piping bag and ½ inch start tip or just snip off the corner of a freezer bag and pipe in circles.
Servings 36 Cookies
Cost 5
Ingredients
- 1 cup unsalted butter, best quality, softened (225 grams)
- ½ cup granulated cane sugar (100 grams)
- ½ teaspoon salt
- 1 tablespoon vanilla extract
- 3 large egg yolks (54 grams)
- 2 cups unbleached all-purpose flour (King Arthur) (250 to 270 grams) -- I used 270
- ¼ cup coarse or sparkling sugar for garnishing
Instructions
- Preheat oven to 350 degrees F. Line two baking sheets with parchment paper or Silpats.
- Put a ½ inch wide star tip in a large pastry bag and have it ready to go.
- In a mixing bowl, using an electric mixer, beat the butter and sugar together until very light and fluffy. Beat in the salt, vanilla and egg yolks and mix well.
- Gradually add the flour, ½ cup at a time, stirring until fully blended and you have a soft dough. Spoon about ⅓ to ½ of it into your pastry bag.
- Pipe the dough into circles somewhere around 3 inches in diameter. Sprinkle generously with sparkling sugar.
- Bake one sheet at a time for about 12 to 14 minutes or just until the cookies start turning golden brown around the edges. Let cool on baking sheets for 5 minutes before transferring to a wire rack.
