As you can probably tell by now, dessert is serious business for me. While ooey, gooey and warm is what I crave at this time of the year, I needed to take something into work, and cookies seemed like my best bet. I don’t think it was until now that I connected the dots that the delicate sparkly sugar cookies in little paper cups from the big blue tin that I grew up eating were in fact, DANISH butter cookies. Duh.
After looking up some recipes, I found one that would allow me to play around a little bit and use my cookie press. Despite having been gifted this by Lettuce a few years ago, I’d never used it. Today was the day because there’s no way I’d be able to accomplish fun shapes on my own.
The results surprised me. There are very few home-cooked recipes out there that I can think of that match what you’d buy in the store. The texture, the taste, the preservatives….whatever it is, homemade versus store-bought never seem to mirror. Today was the exception. By adding a little bit of shimmering sugar that I procured from Williams-Sonoma, what I ended up with was pretty close to those buttery cookies that I used to sneak.
If you couldn’t get enough of the little cookies in the big blue tin, I suggest you try these.
- 1 cup butter
- 3/4 cup sugar
- 1/4 tsp salt
- 1 1/2 tsp vanilla
- 1 egg yolk
- 2 cups flour
- 1/2 tsp lemon zest
- Simmering sugar, for garnish
- Preheat the oven to 325F.
- Beat the butter, sugar, salt and vanilla together until smooth and creamy. Add the egg yolk.
- Slowly add the flour and mix until just incorporated. Do not over beat.
- Add dough to cookie press and have at it. Press them onto an un-greased cookie sheet about an inch apart (they won't spread too much). Sprinkle with the sugar.
- Bake 16-17 minutes until just brown around the edges.
- **If you want to slice the cookies instead, roll into a log, wrap and refrigerate a few hours before baking.**