Danish Butter Cookies

Name: Danish Butter Cookies
Yield: Makes about 20
Ingredients: 1 cup (2 sticks) best-quality salted butter, room temperature; 1 cup confectioners' sugar; 1 teaspoon pure vanilla extract; 1 large egg; 2 1/2 cups unbleached all-purpose flour

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

Makes about 20

Yield

Ingredients

1 cup (2 sticks) best-quality salted butter, room temperature
1 cup confectioners' sugar
1 teaspoon pure vanilla extract
1 large egg
2 1/2 cups unbleached all-purpose flour

Directions

1. Preheat oven to 325 degrees.
2. 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).
3. 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.

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Reviews

How would you rate this recipe?

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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