Where I live, things are starting to go back to some kind of normal. I had two grandchildren graduate this past week, and it was so good to see family and friends again. I am fully vaccinated, but I do realize that it is not 100% safe. My thought is life has to go on at some point. I am sure the uncertainty that I am feeling is the same as after any other plague that has hit our world. So this cookie "Danish Butter Cookies" is my feelings on a fresh start, hope, and looking forward.
As I said, this time of the year is full of graduations, birthdays, weddings, and baby showers. So since it is too far away for the holidays and the gradations are mostly finished, I settled on decorating these cookies for a baby shower.
As I was looking at other pictures of Danish Butter Cookies, I saw some dipped in chocolate and colored sprinkles, but I saw a lot of white sparkling sugar. I had light blue and pink sparkling sugar in my cabinet, so I thought of baby shower colors. The great thing is if you don't know if the baby is a boy or a girl, do both colors!
This is perfect for me. I am not a cookies decorator. My skill set is more like a down-to-earth home baker. So if you want to make your own cookies, this is a simple and soooo good-tasting treat for your guests.
Danish Butter CookiesBarbara Hall
- 1 cup (227 g) Butter unsalted room temperature
- ¾ cup (90 g) Powdered sugar
- 1 (1) Egg
- 1 teaspoon (1 teaspoon) Vanilla Extract
- ½ teaspoon (0.5 teaspoon) Vanilla bean paste
- 2 cups (250 g) All-purpose flour
- ¼ teaspoon (0.25 teaspoon) Kosher Salt
- 1 cup (200 g) Sparkling sugar
- In a small bowl weigh or measure the powdered sugar and set aside. In another bowl weigh or measure the flour and salt running a whisk through to blend.
- Add the butter to your mixing bowl. Take the powdered sugar and sift it right over the butter. Turn the mixer to a low speed to get the powdered sugar incorporated into the butter, then turn the mixer to a medium-high speed for 3 minutes. The butter will be lighter in color and have soft peaks. Next, I stop the mixer, scrape down the sides, and add vanilla bean paste and vanilla extract. Crack the egg into a small bowl to make sure there are no eggshells, then add the egg. Mix till incorporated. Turn the mixer to a medium-low and gradually add the flour and salt. Transfer the cookie dough to a microwave-safe bowl.
- Line 2 cookie sheet pans with parchment paper and set them aside. For piping my cookies, I used a large closed star piping tip. You can make your cookies in any shape you like, but I found the rosette style works best when adding sparkling sugar. A little secret I figured out some time ago is to put the bowl of cookie dough into the microwave for 10 seconds, and that is all. Then add the cookie dough to your piping bag. I piped out 21 cookies between the 2 cookie sheet pans. If you are adding sparkling sugar to the tops of the cookies add it now. I used light blue and pink since this was going to be for a baby shower. Put the 2 pans into the refrigerator for 15 minutes. This helps to cool down the butter and helps to keep the shape of the cookie when they bake.
- Preheat the oven to 350°F (175°C or 180°C). Bake each pan for 12-14 minutes. Keep an eye on them after 12 minutes. You want them to be a golden brown along the bottom edges. You don't want them to get dark. After pulling the pan from the oven let them sit for about 1 minute before moving them to a cooling rack.
I am not a certified Dietitian or Nutritionist. The nutrition amounts given below are provided through a program and are only a guideline.