I’m back with an easy recipe, even for those who’ve never baked cookies before. Danish butter cookies always remind me of my childhood, when these cookies weren’t cheap and they were one of those small luxuries that families didn’t enjoy very often in the 80’s. I’ve wanted to make it for quite some time, but never got to it and I was suprised of how much they taste like the original ones.
Up to today, danish cookies make me smile remembering old times. What kid hasn’t opened one of those tins, hoping to get the last cookie, only to find a bunch of buttons and threads their mom had kept over the years? I loved them, specially the ones that had sugar on top and whenever I buy them, they’re always the first to go.
In a sugarless, gluten free and fat free world, these cookies are sinful. But since we’ve decided to sin anyway, I think it’s much better to control the ingredients and ammount of sugar you use. The better the butter, the better the taste, so I sugest you do a little research and get the best product you can find.
I hope these will taste of childhood and memories to you too.
- DANISH BUTTER COOKIES:
Makes about 36 cookies
230 g salted butter (if you like unsalted butter, add 5 g of salt to the dough)
100 g white sugar
285 g all purpose flour
1 vanilla bean, scraped.
1.- Use your stand mixer to mix together the butter and the sugar, just till they’re combined. Try not to overbeath the butter.
2.- Add the vanilla seeds you scraped from the bean and the egg.
3.- Add the flour, without sifting it, to the mixture. Again, try to to overwork the dough, we don’t want gluten to develope.
4.- Put it into your piping bag with a star tip and pipe them on baking parchment or a silpain (microperforated silicon mat).
5.- Freeze minimum of 30 minutes, preferably overnight.
6.- Preheat the oven to 180ºC/360ºF wihout fan and bake for 20 minutes. Let them bake till they’re golden to get the perfect crunchy texture.