I love butter cookies. They are no-fuss cookies yet taste so good! My first encounter with butter cookies was when I was young when my father bought the Royal Dansk Danish Butter Cookies, the ones in the round, blue container. I think that was the only brand we knew as far as butter cookies were concerned. Of course, today, there are so many brands available but they can't beat the Royal Dansk.
I made some butter cookies before the fasting month. I used a recipe that claims to be the world's best butter cookies. I also used Danish butter. The dough was quite soft & since I planned to shape my cookies using the cookie cutter, I added 8 tbsp more flour. I still couldn't keep the shape even after placing the rolled-out dough in the fridge. So in the end, I decided to follow the recipe, I wrapped the dough into a log & sliced it after putting it in the freezer for a while.
Although the shape of my cookies cake out uneven, the taste was perfect! It tasted just like the Royal Dansk cookies! I like!
Danish Butter Cookies
8 ounces unsalted butter (I used Danish butter.)
3/4 cup granulated sugar
1/4 teaspoon salt
1 1/2 teaspoons pure vanilla extract
1 large egg yolk
2 cups all-purpose flour (I added 8 tbsps more as my dough was so soft.)
- Beat the butter, sugar, salt and vanilla together until smooth and creamy.
- Mix in the egg yolk until well incorporated, scraping down the sides of the bowl at least once.
- Add the flour and mix just until incorporated.
- Scrape onto a lightly floured board and knead a few times, just until the dough smooths out.
- Turn onto a sheet of plastic wrap and roll into a log, wrap up and refrigerate for several hours or freeze.
- Before baking, preheat the oven to 325°F.
- Line your baking sheets with parchment.
- Slice the dough into slices about 1/8" thick and place them on the sheets about an inch apart (they won't be spreading very much, but they need air room around each cookie).