Danish Butter Cookies Recipes

Steps:

• Preheat the oven to 325 degrees F (165 degrees C), with racks in the upper and lower third. Line 2 large baking sheets with parchment paper.
• Whisk flour, sugar, and baking soda together in a large bowl. Set aside.
• Beat butter using the paddle attachment of an electric mixer on medium-high speed until fluffy, about 1 1/2 minutes. Gradually add flour mixture and beat on medium-low speed until just combined, about 2 minutes. Divide dough into quarters.
• Working with one quarter at a time, roll dough between 2 large sheets of parchment until 1/8-inch thick. Chill between the parchment on a baking sheet until firm, about 15 minutes.
• Cut out enough cookies to fill the 2 baking sheets with 2-by-1 1/2-inch rectangles or your desired shapes. Arrange 1 inch apart on the sheets. Brush tops of cookies with some of the egg and sprinkle evenly with a portion of turbinado sugar. Keep unused dough in the fridge.
• Bake cookies, 2 sheets at a time, until pale golden, 14 to 15 minutes, rotating pans after 7 minutes. Let cookies cool on sheets for about 5 minutes, then carefully move them to a wire rack to cool completely before dipping. Cut, brush, and bake the remaining cookie dough in the meantime.
• Place chocolate in a microwave-safe bowl. Microwave on high for 30-second intervals until melted and smooth, about 1 1/2 minutes. Either dip cookies halfway in chocolate mixture and let excess drip off, or use a fork and drizzle chocolate Jackson Pollack-style over cookies over a parchment-lined baking sheet. Sprinkle salt over chocolate. Let rest until chocolate sets, about 1 hour.

Steps:

• Preheat oven to 325 degrees.
• In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and confectioners' sugar on medium speed until light and fluffy, about 3 minutes. Add vanilla and egg, and beat to combine. Gradually add flour, and beat until well incorporated. Transfer dough to a pastry bag fitted with a 7/16-inch star tip (such as Ateco #825).
• Pipe 2 1/2-inch rings onto parchment-lined baking sheets, spaced 2 inches apart. Bake, rotating halfway through, until lightly golden around edges but still light on top, about 20 minutes. Transfer sheets to wire racks; let cool completely.

Steps:

• Preheat the oven to 350 degrees F.
• Beat the butter and sugar in a stand mixer fitted with the paddle attachment at medium speed until light and fluffy, about 5 minutes. Mix in the milk, vanilla extract, almond extract and egg.
• Reduce the speed to low and mix in the flour and salt until just combined. Transfer the dough to a pastry bag fitted with a large star tip. Pipe 2-inch circles spaced 2 inches apart onto two ungreased baking sheets. Chill until firm, about 30 minutes.
• Bake until the cookies are just set and the bottoms are slightly golden brown, 12 to 14 minutes. Transfer the cookies to a wire rack to cool completely, about 30 minutes. The cookies can be stored in an airtight container for up to 1 week.

Steps:

• Sift flour with baking powder, add chopped butter, sugar, vanilla sugar, pinch of salt, eggs and grated lemon peel. Mix to combine and knead into the dough.
• Wrap the dough with plastic wrap and let it sit for 30 minutes in the refrigerator.
• On a working desktop or a silicone mat sprinkled with sugar roll out with a rolling pin 5 mm thick dough. Brush with water and sprinkle with sugar. With a palm of your hand lightly press sugar into the dough. Cut into desired shapes with a cookie cutter.
• Place cookies onto a baking sheet lined with parchment paper or a silicone baking sheet. Bake 10 - 12 minutes at 180 ° C. They are done when the ends become slightly golden.
• Cool and put in a tightly closed metal container. They will keep for several weeks.

Steps:

• Preheat the oven to 350°F (180°C). Line 6 baking sheets, or as many as you have, with parchment paper.
• In a large bowl, cream the powdered sugar and butter with an electric hand mixer on medium-high speed until well combined and fluffy, 2-3 minutes.
• Add the eggs, egg yolks, and vanilla. Beat until well combined and the batter is mostly smooth.
• Gradually add the salt and flour, beating on low speed between each addition, until well combined, scraping down the sides of the bowl with a rubber spatula as needed.
• Divide the dough evenly into 3 portions. Each portion of dough should be about 13.5 ounces.
• Add the shredded coconut to 1 portion of dough and mix with your hands to combine. Portion the coconut dough into ½-ounce pieces and roll into balls. Place on 2 of the prepared baking sheets, spacing evenly. Using your fingers, gently press down on the tops of the dough rounds to create a flattened top. Transfer to the refrigerator if not baking immediately.
• Transfer another portion of dough to a piping bag fitted with a large star piping tip. Pipe 2-inch (5 cm) circles of dough directly onto 2 of the prepared baking sheets, spacing evenly. Transfer to the refrigerator if not baking immediately.
• Transfer the remaining portion of dough to a small piping bag fitted with a medium (¼-inch) round piping tip. Pipe 2-inch wide pretzel shapes directly onto the 2 remaining prepared baking sheets, spacing evenly. Sprinkle the pretzels with the sparkling sugar.
• Working in batches, bake the cookies for 12-15 minutes, until just golden brown.
• Enjoy!

Steps:

• Preheat oven to 350 degrees.
• Cream together sugar and butter.
• Add eggs which have been slightly beaten.
• add salt and flour.
• add vanilla.
• Mix well.
• Form into fancy shapes by using a cookie press.
• place on ungreased cookie sheet.
• Bake 8 to 10 minutes.

Steps:

• 1. Preheat oven to 325 degrees F with racks in upper and lower thirds. Line 2 large baking sheets with parchment paper. 2. Whisk together flour and baking soda. 3. Beat butter with an electric mixer until fluffy (if using a stand mixer, use paddle attachment), then add sugar and flour mixture, mixing until just combined. Divide dough in half. 4. Roll each piece of dough between large sheets of plastic wrap into a 15-by-10-inch rectangle (about 1/8 inch thick). Chill on a tray until firm, about 30 minutes. Cut into 2- by 1-1/2-inch rectangles and arrange 1 inch apart on 2 large baking sheets. (If dough becomes too soft, chill or freeze until firm enough to handle.) 5. Brush tops of cookies lightly with beaten egg, then sprinkle with sanding sugar. Bake cookies, 2 sheets at a time, switching positions of pans halfway through baking, until cookies are very pale golden, about 15 minutes. Cool on sheets 5 minutes, then carefully slide cookies (on parchment) to racks to cool completely. Make more cookies with remaining dough, baking on cooled, freshly lined baking sheets. Reroll scraps once. Can be made 1 day ahead.