Danish Butter Cookies Food

DANISH BUTTER COOKIES RECIPE BY TASTY

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!

DANISH BUTTER COOKIES

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

Steps:

• Preheat oven to 350 degrees F. Line two baking sheeting with parchment paper or silicone baking mats.
• Beat the butter and sugar on medium speed until combined and fluffy, 1 to 2 minutes. Add the salt, vanilla and egg, and beat until combined, about 1 minutes. Reduce the speed to low and gradually add the flour until mostly combined. Give a final few stirs with a rubber spatula to ensure the flour is totally incorporated (the dough will be thick).
• Transfer the dough to a decorating bag fitted with a large open star tip. Pipe the dough into 2-inch circles on the parchment paper or silicone baking mats. Sprinkle with sugar.
• Bake, one pan at a time, until light golden brown, 15 to 17 minutes. Allow to cool completely before storing or serving.

DANISH BUTTER COOKIES

Steps:

• Preheat the oven to 325 degrees F (165 degrees C), with racks in the upper and lower third. Line 2 large baking sheets with parchment paper.
• Whisk flour, sugar, and baking soda together in a large bowl. Set aside.
• Beat butter using the paddle attachment of an electric mixer on medium-high speed until fluffy, about 1 1/2 minutes. Gradually add flour mixture and beat on medium-low speed until just combined, about 2 minutes. Divide dough into quarters.
• Working with one quarter at a time, roll dough between 2 large sheets of parchment until 1/8-inch thick. Chill between the parchment on a baking sheet until firm, about 15 minutes.
• Cut out enough cookies to fill the 2 baking sheets with 2-by-1 1/2-inch rectangles or your desired shapes. Arrange 1 inch apart on the sheets. Brush tops of cookies with some of the egg and sprinkle evenly with a portion of turbinado sugar. Keep unused dough in the fridge.
• Bake cookies, 2 sheets at a time, until pale golden, 14 to 15 minutes, rotating pans after 7 minutes. Let cookies cool on sheets for about 5 minutes, then carefully move them to a wire rack to cool completely before dipping. Cut, brush, and bake the remaining cookie dough in the meantime.
• Place chocolate in a microwave-safe bowl. Microwave on high for 30-second intervals until melted and smooth, about 1 1/2 minutes. Either dip cookies halfway in chocolate mixture and let excess drip off, or use a fork and drizzle chocolate Jackson Pollack-style over cookies over a parchment-lined baking sheet. Sprinkle salt over chocolate. Let rest until chocolate sets, about 1 hour.

3-INGREDIENT BUTTER COOKIES RECIPE

Steps:

• Preheat oven to 350F (180C). Line a baking tray with parchment paper, set aside.In a large bowl cream together the butter and powdered sugar until light and fluffy. Add the flour and mix until combined. If the dough is too soft, add 2-3 tablespoons of flour2 ways to shape the cookies:Shape the dough into a disk form, wrap in plastic wrap and refrigerate for 1 hour. Then, roll out the dough into 1/4-inch (1/2cm) thick. Then, cut into desired shape (hearts, round, rectangle).Roll the dough into a log shape, wrap it with plastic wrap and freeze for 30 minutes. Then, unwrap and slice the log into 1/4-inch (1/2cm) thick slices.Transfer the cookies to the baking tray and bake for 12-15 minutes, until slightly golden.Allow to cool.Notes:Cookies can be stored in an airtight container up to 3 days.If the cookies are too soft, refrigerate for 30 minutes before baking.Equipment I used in this recipe: https://www.amazon.com/shop/thecookingfoodieMORE COOKIE RECIPES:Chocolate Butter CookiesCream Cheese CookiesThumbprint Cookies (Jam Cookies)Soft and Chewy Chocolate Chip Cookies

DANISH BUTTER COOKIES (VANILJEKRANSE)

Steps:

• Use a food processor or a blender to ground the almonds into an almond flour.
• Open the vanilla bean and scrape out the vanilla seeds. I have made a simple guide how to do this - find it here on my blog.
• Mix sugar, vanilla seeds, the soft butter, all-purpose flour and the almond flour together in a bowl.
• Add the egg and mix it all together into a soggy and soft dough.
• Pour the dough into a piping bag and use the star nozzle.
• Extrude the dough into small circles with a diameter of about 4-5 cm (1.5-2 inch). If you have a meat grinder use the star attachment and extrude the dough into long strips. Cut the strips into smaller pieces and put them together in circles.
• Place the vanilla cookies on a baking tray lined with parchment paper. Place them with a distance of 4 cm apart (1.5 inch).
• Bake the cookies at 200 C (400 F) for about 6 minutes or until they have a light-brown color.
• Let the cookies cool off on an oven grid. When cooled off, keep the cookies in a cookie jar.

DANISH BUTTER COOKIES

Steps:

• Get the butter out of the refrigerator at least an hour before baking. It should be soft to the touch, but not melted.
• Cream the butter, sugar and vanilla extract with a handheld or stand mixer for 5 to 8 minutes. The creamed butter and sugar should be light in color and fluffy in texture. SEE NOTE 2
• Use a spatula to scrape the dough of the side of the bowl. Sift the flour, 1/3 cup ( 40g at a time folding it gently into the creamed butter mixture, until you have used up all the flour.
• Transfer the dough to a sheet of plastic wrap and roll it to form a log. Cut a hole in one end of the plastic wrap and place it into a piping bag fitted with a flower tipped nozzle. SEE NOTE 3
• Pipe the dough using a 1M open star piping tip onto a baking sheet lined with parchment/baking paper. If you feeling that the dough is too stiff or hard to pipe, then just add a tablespoon of warm milk to the dough. This will make the dough softer and easier for you to pipe.) SEE NOTE 4
• Place the baking sheet into the refrigerator for 30 minutes to firm up the piped cookies. This prevents the dough from spreading while baking ensuring that the cookies keep their beautiful piped shape.
• Sprinkle granulated sugar over the cookies before baking if preferred or leave plain.
• Bake in a preheated oven of 300°F/ 150°C (148°C fan)for 15 minutes or until the edges begin to turn a golden color.
• Remove from the oven and leave the cookies on the baking sheet to cool for 10 minutes before serving or store in an airtight container.

DANISH COOKIES (PRESS COOKIES)

Steps:

• Preheat oven to 350 degrees.
• Cream together sugar and butter.
• Add eggs which have been slightly beaten.
• add salt and flour.
• add vanilla.
• Mix well.
• Form into fancy shapes by using a cookie press.
• place on ungreased cookie sheet.
• Bake 8 to 10 minutes.

REAL DANISH BUTTER COOKIES

Steps:

• 1. Preheat oven to 325 degrees F with racks in upper and lower thirds. Line 2 large baking sheets with parchment paper. 2. Whisk together flour and baking soda. 3. Beat butter with an electric mixer until fluffy (if using a stand mixer, use paddle attachment), then add sugar and flour mixture, mixing until just combined. Divide dough in half. 4. Roll each piece of dough between large sheets of plastic wrap into a 15-by-10-inch rectangle (about 1/8 inch thick). Chill on a tray until firm, about 30 minutes. Cut into 2- by 1-1/2-inch rectangles and arrange 1 inch apart on 2 large baking sheets. (If dough becomes too soft, chill or freeze until firm enough to handle.) 5. Brush tops of cookies lightly with beaten egg, then sprinkle with sanding sugar. Bake cookies, 2 sheets at a time, switching positions of pans halfway through baking, until cookies are very pale golden, about 15 minutes. Cool on sheets 5 minutes, then carefully slide cookies (on parchment) to racks to cool completely. Make more cookies with remaining dough, baking on cooled, freshly lined baking sheets. Reroll scraps once. Can be made 1 day ahead.

DANISH BUTTER COOKIES

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.

DANISH BUTTER COOKIES

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.