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Danish Butter Cookies

Recipe photo courtesy of Mike Krautter

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.

Source: Martha Bakes, Episode 901



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How would you rate this recipe?
  • dowacker
    17 APR, 2019
    Made these today after watching an episode of Martha Bakes. I read the comments and used 1/4 less flour and added 2 tablespoons of super fine sugar. I also prickled colored sugars on top. Very festive. Love love this recipe.
  • hatboi_2005
    8 JAN, 2019
    What absolute rubbish! A friend said he wanted some of these, so I decided I’d go to Martha to get my recipe, NEVER AGAIN! I absolutely wasted all of that butter, flour, sugar, vanilla and egg! It was thicker than Play-Dough! Absolutely un-pipeable! I ended up throwing the entire batch in the trash without even baking them!
  • lisasweetcamb
    15 DEC, 2018
    These were much to delicate and grainy. They I found the dough quite easy to pipe but the final product is much too delicate and grainy and doesn’t hold together well. Also not enough sweetness. Sprinkling sugar on top might help.
  • carleyworm9085956
    24 SEP, 2018
    They are tasty but do NOT taste like Danish butter cookies, they taste and have the consistency of whipped shortbread.
  • kimcaudill19
    24 FEB, 2018
    These were fantastic! The dough was a little stiff to pipe, but I used my manual cookie press and it worked well. I honestly wasn't expecting them to be so similar to the cookies in the blue tins, but they are nearly identical. I may sprinkle some with coarse sugar next time to mimic the different varieties.

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