Sharlas Danish Butter Cookies Recipes

DANISH BUTTER COOKIES

Steps:

• Preheat oven to 325 degrees.
• 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).
• 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.

DANISH BUTTER COOKIES

Steps:

• 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.

SHARLA'S DANISH BUTTER COOKIES

Steps:

• ream butter & sugar together.
• Add egg.
• Mix dry ingredients, sifted once, add a little at a time.
• Add vanilla.
• Roll into small balls about the size of a walnut.
• Flatten with fork or spoon (Optional: Sprinkle color sugar on top before baking for xmas colors, easter, 4th of July, etc.).
• Bake at 350 degrees for about 10-12 mins or til lightly golden brown.

DANISH BUTTER COOKIES

Steps:

• Heat the oven to 350°F.
• Beat together the butter, shortening, sugar, and extracts until fluffy, about 3 minutes.
• Add the flour, milk, and salt and beat on low speed until just combined.
• Scrape into a piping bag fitted with a 1⁄2-inch star tip and pipe 2-inch swirl or wreath shapes onto parchment paper lined baking sheets, at least 2 inches apart.
• Bake until lightly golden on the bottom, about 14 to 16 minutes.
• Cool on baking sheet for 2 minutes, then remove and cool on a rack.

DANISH BUTTER COOKIES

Steps:

• Sift flour with baking powder, add chopped butter, sugar, vanilla sugar, pinch of salt, eggs and grated lemon peel. Mix to combine and knead into the dough.
• Wrap the dough with plastic wrap and let it sit for 30 minutes in the refrigerator.
• On a working desktop or a silicone mat sprinkled with sugar roll out with a rolling pin 5 mm thick dough. Brush with water and sprinkle with sugar. With a palm of your hand lightly press sugar into the dough. Cut into desired shapes with a cookie cutter.
• Place cookies onto a baking sheet lined with parchment paper or a silicone baking sheet. Bake 10 - 12 minutes at 180 ° C. They are done when the ends become slightly golden.
• Cool and put in a tightly closed metal container. They will keep for several weeks.