Danish butter cookies
Votes: 3
Time: 1 hour 30 min.
Complexity: easily
Servings: 24
Complexity: easily
Servings: 24
Nutritional value per serving:
Calories 137, total fat 8 G., saturated fats 5 G., proteins 2 G., carbohydrates 15 G., fiber 0 G., cholesterol 28 mg, sodium 24 mg, sugar 6 G.
Calories 137, total fat 8 G., saturated fats 5 G., proteins 2 G., carbohydrates 15 G., fiber 0 G., cholesterol 28 mg, sodium 24 mg, sugar 6 G.
Danish cookies, typically sold in pretty tins, are easy to bake at home. They'll be just as crispy and crumbly, with a wonderful vanilla-almond aroma, but with a fresher, more delicate flavor than store-bought ones. If desired, you can decorate them with a drizzle of melted chocolate. The holiday spirit is guaranteed!
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 220 g unsalted butter at room temperature
- 2/3 cup granulated sugar
- 1 tbsp. whole milk
- 2 tsp vanilla extract
- 1 teaspoon almond extract
- 1 large egg
- 2 and 1/4 cups premium flour
- 1/4 teaspoon coarse salt
- Special equipment: a pastry bag with a large star-shaped tip
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Cooking the dish according to the recipe:
- Preheat oven to 175°C.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until light and fluffy, about 5 minutes. Mix in the milk, vanilla extract, almond extract, and egg.When measuring flour, spoon it into a dry measuring cup and remove any excess. Scooping directly from the bag will compact the flour, resulting in dry baked goods.
- Reduce the speed to low and add the flour and salt. Knead until the dough is smooth. Transfer the dough to a pastry bag fitted with a large star-shaped tip. Pipe 5 cm (2 in) circles, 5 cm (2 in) apart, onto two ungreased baking sheets. Refrigerate until set, about 30 minutes.
- Bake until the cookies are set and deep golden brown on the bottom, 12–14 minutes. Transfer the cookies to a wire rack and let cool completely, about 30 minutes. Cookies can be stored in a tightly sealed container for up to 1 week..
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