'Tis the season for baking cookies.
I don't normally get into cookie baking during this season. I'm more of an English Toffee at Christmastime kind of person, but for some reason this weekend I thought it would be fun to bake up some butter cookies in the blue tin Danish cookie style.
Well, I was hoping that I could bake up the shortbready version that I prefer, but what I got is actually closer to a firm, somewhat flavorless version that is quite similar to many Danish cookies I've tasted over the years. I was almost not going to pass this recipe along to you, but my husband says he actually loves these cookies, so I'm posting the recipe.
The original recipe calls for "caster sugar," which I mistakenly interpreted to be what Americans call powdered sugar. Apparently I was wrong. Maybe these would have turned out more to my liking if I'd used white granulated sugar.
Perhaps someday I'll try it out with the granulated sugar. For now, this is what I have: blue tin Danish butter cookies.
Danish Butter Cookies
--adapted from Traveling-Foodies.com
- 1 cup butter, softened
- 1 cup powdered sugar
- 1 egg
- 2 1/2 cups King Arthur Unbleached All Purpose Flour
- 1 tablespoon vanilla bean paste
Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper
Beat all of the ingredients together just until incorporated. Transfer to a pastry bag fitted with an open star tip (my open star tip is also twisted).
Pipe rings of dough, about 2 to 2 1/2 inches in diameter, onto the parchment lined baking sheet. Leave about 1 to 2 inches between rings.
Bake cookies at 400 degrees for 10-12 minutes, or until deep golden brown on the edges.
Remove from oven and allow to cool on baking sheet for about five minutes before moving to a cooling rack to cool completely.
Once cool, serve or store in an airtight container.
Makes 2 1/2 to 3 dozen cookies