Who doesn’t love cookies? More specifically, who doesn’t love Danish Butter Cookies?!
I love cookies- and eat them very regularly. While I shun anything that has or falls near a raisin, I’m otherwise open any other option.
We always had cookies in the house, mostly homemade, but one staple store-bought was the big blue tin. We all loved them, and the little parchment muffin cups that they came in. So easy to grab. So easy to eat like potato chips.
Just me?
Anyway, 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. 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 it 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.
Danish Butter Cookies
Danish Butter cookies, otherwise known as Danish biscuits, are cookies originating in Denmark consisting of butter, flour, and sugar and are very similar to shortbread cookies
Ingredients
- 1 cup unsalted butter
- 3/4 cup granulated sugar
- 1/4 tsp salt
- 1 1/2 tsp vanilla
- 1 egg yolk
- 2 cups all-purpose flour
- 1/2 tsp lemon zest
- Simmering sugar, for garnish
Directions
- Step 1 Preheat the oven to 325F.
- Step 2 Beat the butter, sugar, salt and vanilla together until smooth and creamy. Add the egg yolk.
- Step 3 Slowly add the flour and mix until just incorporated. Do not over beat.
- Step 4 Add dough to cookie press and have at it. **If you want to slice the cookies instead, roll into a log, wrap and refrigerate a few hours before baking.**
- Step 5 Press them onto an un-greased cookie sheet about an inch apart (they won’t spread too much). Sprinkle with the sugar.
- Step 6 Bake 16-17 minutes until just brown around the edges.
