Danish Butter Cookies

Name: Danish Butter Cookies
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT1H30M0.000S
Yield: 24 cookies
Cuisine: european
Ingredients: 2 sticks (16 tablespoons) unsalted butter, at room temperature; 2/3 cup granulated sugar; 1 tablespoon whole milk; 2 teaspoons pure vanilla extract; 1 teaspoon almond extract; 1 large egg; 2 1/4 cups all-purpose flour (see Cook’s Note); 1/4 teaspoon kosher salt

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Level: Easy

Total: 1 hr 30 min (includes chilling and cooling times)
Active: 15 min

Yield: 24 cookies

These staple Christmas cookies, often sold in a decorative blue tin at the grocery store, are similar to sweetened, crispy shortbread but with an unbelievable vanilla-almond flavor. Our homemade version is even better-- soft on the inside, crispy on the outside, with a fresher, lighter and more delicate taste than the industrial made treats. You can serve them plain, or jazz them up with melted chocolate and sprinkles or a maraschino cherry in the middle to give you all the holiday feels.

Level: Easy

Total: 1 hr 30 min (includes chilling and cooling times)
Active: 15 min

Yield: 24 cookies

Ingredients

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2 sticks (16 tablespoons) unsalted butter, at room temperature

2/3 cup granulated sugar

1 tablespoon whole milk

2 teaspoons pure vanilla extract

1 teaspoon almond extract

1 large egg

2 1/4 cups all-purpose flour (see Cook’s Note)

1/4 teaspoon kosher salt

Directions

Special equipment:

a pastry bag fitted with a large star tip

Preheat the oven to 350 degrees F.
Beat the butter and sugar in a stand mixer fitted with the paddle attachment at medium speed until light and fluffy, about 5 minutes. Mix in the milk, vanilla extract, almond extract and egg.
Reduce the speed to low and mix in the flour and salt until just combined. Transfer the dough to a pastry bag fitted with a large star tip. Pipe 2-inch circles spaced 2 inches apart onto two ungreased baking sheets. Chill until firm, about 30 minutes.
Bake until the cookies are just set and the bottoms are slightly golden brown, 12 to 14 minutes. Transfer the cookies to a wire rack to cool completely, about 30 minutes. The cookies can be stored in an airtight container for up to 1 week.

Cook’s Note

When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)