BUTTER COOKIES RECIPE BY TASTY
Here's what you need: unsalted butter, granulated sugar, large egg, milk, all purpose flour, kosher salt, baking soda, powdered sugar, unsalted butter, vanilla extract, condensed milk, food coloring, sprinkles, candy
Provided by Matthew Johnson
Categories Desserts
Yield 24 cookies
Number Of Ingredients 14
Steps:
- Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
- In a large bowl, combine the butter and sugar. Cream together with an electric hand mixer until the butter is light and fluffy,
- Add the egg and milk, and continue beating until smooth. Set aside.
- In medium bowl, stir together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients and beat to combine until the dough comes together.
- Turn the dough out onto a lightly floured surface and roll out to ¼-inch (¾ cm) thick. Cut out shapes with cookie cutters of your choice. Re-roll the excess dough and cut out more shapes until all of the dough is used. Transfer the cookies to the prepared baking sheet, spacing about 1 inch (2.5 cm) apart.
- Bake for 6-8 minutes, or until the cookies are firm around the edges but still soft at the centers. Transfer to a wire rack to cool completely.
- Make the frosting: In a large bowl, combine the powdered sugar, butter, vanilla, and condensed milk. Beat with an electric hand mixer until creamy and smooth. Divide the frosting between smaller bowls and add food coloring, if desired.
- Decorate the cookies with the frosting, sprinkles, and candies.
- Enjoy!
Nutrition Facts : Calories 409 calories, Carbohydrate 70 grams, Fat 13 grams, Fiber 0 grams, Protein 2 grams, Sugar 57 grams
DANISH BUTTER COOKIES
Just like the ones sold in those iconic blue tins but Martha's are even tastier! The secret is using the best-quality salted butter you can find.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 20
Number Of Ingredients 5
Steps:
- Preheat oven to 325 degrees.
- In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and confectioners' sugar on medium speed until light and fluffy, about 3 minutes. Add vanilla and egg, and beat to combine. Gradually add flour, and beat until well incorporated. Transfer dough to a pastry bag fitted with a 7/16-inch star tip (such as Ateco #825).
- Pipe 2 1/2-inch rings onto parchment-lined baking sheets, spaced 2 inches apart. Bake, rotating halfway through, until lightly golden around edges but still light on top, about 20 minutes. Transfer sheets to wire racks; let cool completely.
DANISH BUTTER COOKIES RECIPE BY TASTY
A Christmas classic you'll love making at home, these crispy butter cookies come in different shapes, and textures including shredded coconut and a pretzel shaped topped with crunchy sparkling sugar.
Provided by Tikeyah Whittle
Categories Desserts
Time 55m
Yield 48 cookies
Number Of Ingredients 9
Steps:
- Preheat the oven to 350°F (180°C). Line 6 baking sheets, or as many as you have, with parchment paper.
- In a large bowl, cream the powdered sugar and butter with an electric hand mixer on medium-high speed until well combined and fluffy, 2-3 minutes.
- Add the eggs, egg yolks, and vanilla. Beat until well combined and the batter is mostly smooth.
- Gradually add the salt and flour, beating on low speed between each addition, until well combined, scraping down the sides of the bowl with a rubber spatula as needed.
- Divide the dough evenly into 3 portions. Each portion of dough should be about 13.5 ounces.
- Add the shredded coconut to 1 portion of dough and mix with your hands to combine. Portion the coconut dough into ½-ounce pieces and roll into balls. Place on 2 of the prepared baking sheets, spacing evenly. Using your fingers, gently press down on the tops of the dough rounds to create a flattened top. Transfer to the refrigerator if not baking immediately.
- Transfer another portion of dough to a piping bag fitted with a large star piping tip. Pipe 2-inch (5 cm) circles of dough directly onto 2 of the prepared baking sheets, spacing evenly. Transfer to the refrigerator if not baking immediately.
- Transfer the remaining portion of dough to a small piping bag fitted with a medium (¼-inch) round piping tip. Pipe 2-inch wide pretzel shapes directly onto the 2 remaining prepared baking sheets, spacing evenly. Sprinkle the pretzels with the sparkling sugar.
- Working in batches, bake the cookies for 12-15 minutes, until just golden brown.
- Enjoy!
Nutrition Facts : Calories 138 calories, Carbohydrate 13 grams, Fat 8 grams, Fiber 0 grams, Protein 1 gram, Sugar 3 grams
DANISH BUTTER COOKIES
Make and share this Danish Butter Cookies recipe from Food.com.
Provided by YummySmellsca
Categories Dessert
Time 40m
Yield 24 cookies, 24 serving(s)
Number Of Ingredients 8
Steps:
- Heat the oven to 350°F.
- Beat together the butter, shortening, sugar, and extracts until fluffy, about 3 minutes.
- Add the flour, milk, and salt and beat on low speed until just combined.
- Scrape into a piping bag fitted with a 1⁄2-inch star tip and pipe 2-inch swirl or wreath shapes onto parchment paper lined baking sheets, at least 2 inches apart.
- Bake until lightly golden on the bottom, about 14 to 16 minutes.
- Cool on baking sheet for 2 minutes, then remove and cool on a rack.
Nutrition Facts : Calories 76.3, Fat 4.2, SaturatedFat 1.8, Cholesterol 5.3, Sodium 50, Carbohydrate 8.1, Fiber 0.3, Sugar 0.2, Protein 1.2
DANISH BUTTER COOKIES
These staple Christmas cookies, often sold in a decorative blue tin at the grocery store, are similar to sweetened, crispy shortbread but with an unbelievable vanilla-almond flavor. Our homemade version is even better-- soft on the inside, crispy on the outside, with a fresher, lighter and more delicate taste than the industrial made treats. You can serve them plain, or jazz them up with melted chocolate and sprinkles or a maraschino cherry in the middle to give you all the holiday feels.
Provided by Food Network Kitchen
Categories dessert
Time 1h30m
Yield 24 cookies
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F.
- Beat the butter and sugar in a stand mixer fitted with the paddle attachment at medium speed until light and fluffy, about 5 minutes. Mix in the milk, vanilla extract, almond extract and egg.
- Reduce the speed to low and mix in the flour and salt until just combined. Transfer the dough to a pastry bag fitted with a large star tip. Pipe 2-inch circles spaced 2 inches apart onto two ungreased baking sheets. Chill until firm, about 30 minutes.
- Bake until the cookies are just set and the bottoms are slightly golden brown, 12 to 14 minutes. Transfer the cookies to a wire rack to cool completely, about 30 minutes. The cookies can be stored in an airtight container for up to 1 week.
DANISH PASTRY COOKIES
This butter cookie (Finskbrød) Scandinavian Shortbread, is a holiday tradition spanning generations in my family. It is simply not Christmas without them.
Provided by Viki Anderson
Categories Dessert
Time 1h30m
Yield 36 cookies
Number Of Ingredients 6
Steps:
- Preheat Oven to 325°.
- Cream together butter and sugar.
- Add flour gradually.
- Add pecans and vanilla.
- Dough will be very dry but will form a ball as your hand warms the butter while forming small crescents or "football" shapes.
- Place on ungreased cookie sheets.
- Bake about 30 minutes or until golden brown.
- When cool, roll in powdered sugar.
Nutrition Facts : Calories 124.1, Fat 9, SaturatedFat 3.6, Cholesterol 13.6, Sodium 45.2, Carbohydrate 9.8, Fiber 0.8, Sugar 1.3, Protein 1.6
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