Danish Salted Butter Cookies Recipes

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 SALTED-BUTTER COOKIES

Steps:

• Combine butter and granulated sugar in a large bowl; scrape in vanilla seeds and discard pod. Using an electric mixer on high speed, beat until very light and fluffy, about 5 minutes. Beat in 1 egg. Reduce speed to low; gradually mix in 2 cups flour. Form dough into a 3/4"-thick disk. Wrap in plastic and chill until firm, about 2 hours.
• Place racks in upper and lower thirds of oven and preheat to 350°F. Let disk of dough sit at room temperature until slightly softened, about 5 minutes. Roll out on a lightly floured sheet of parchment paper, shifting often on sheet and dusting with more flour as needed to keep from sticking, until about 3/8" thick.
• Punch out rounds with large cutter; punch out centers with smaller cutter. Transfer to parchment-lined baking sheets, spacing 1 1/2" apart. Pat scraps into a 3/4"-thick disk. Chill 15 minutes.
• Beat remaining egg in a small bowl with 1 tsp. water; brush cookies with egg wash; sprinkle with sanding sugar. Freeze 10 minutes. Bake, rotating baking sheets halfway through, until edges are golden brown, 10-15 minutes. Transfer to wire racks; let cool. Repeat with scraps and remaining egg wash and sanding sugar.
• Do Ahead
• Dough can be made 1 month ahead; freeze. Cookies can be baked 2 days ahead; store airtight at room temperature.

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.