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
Source: Food.com
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).
11 comments:
hello faez, yeah, that blue container danish cookies is actually the one that i only remember. Every piece of that cookie is like so precious and have to eat it really slowly cos that's expensive! selamat berpuasa to you!!
Lena,
I know... during those times, it was a luxury. You are right, I think that was the only brand available. Now there are lots of copy cats :)
I used a spritz press and baked them for 16 minutes great recipe thanks
Put in at 325 for 15 mins had to take them out early for whatever reason got a little smokey in the oven. Only baked for 10-12 minutes they were golden around the edges on the bottom after cooling tasted pretty good.
Hello Faez,
Thks for sharing the recipe, appreciate if you could give your recipe in grams pls, because the cup measurement can differ from the type of cup being used. Thks
Hi there,
I used the US cups & measuring spoons. So 3/4 of sugar is 150g & 2 cups of flour is 256g. I referred to Allrecipe conversion page for the above conversions. Hope this helps. :)
Hi!
I've just found this recipe and I think is wonderful! I didn't use additional flour, and didn't refrigerate the dough either. I used a pastry bag to form the cookies and they just turn out really great. I have tried many butter cookies recipes and I think this is the best one. I used the 240ml cup as mesure.
Thank you very much!
instead of using extra flour due to the batter being soft.... instead add 4 oz of grated coconut (desicated coconut) becauseunder the ingredients of the royal dansk cookies they add coconut thats what gives that wonderful flavor...oh and i used only 1 teaspoon of vanilla extract..... try it like this and youll be amazed on how close it will be to the original recipe
Do you use sweetened desiccated coconut or unsweetened desiccated coconut?
hi when do u sprinkle the sugar topping, is it before or after baking...
Hi Zarina,
Sorry for the late reply. Sprinkle the sugar before baking.
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