Danish Butter Cookies & Turning Ten
Traditional Dutch Christmas cookies that are buttery, crisp, melt-in-your-mouth and not to sweet. Worthy of a special occasion.
- 120 gm salted butter soft at room temperature
- 2/3 cup icing sugar
- 1 egg
- 1 tsp vanilla
- 1 1/4 cup all purpose flour
- 1/4 cup ground almonds optional
Put the soft butter and icing sugar into a mixing bowl. Mix well with a wooden spoon. Mix in the other ingredients to a smooth thick batter.
Scrape the batter into a piping bag with open star piping tip (I used Ateco 824). Pipe into small circles about 2” in diameter onto a parchment lined or ungreased baking sheet. Refrigerate the baking sheets for about half an hour.
Bake the cookies at 190C (375F) for about 10 to 15 minutes or till the cookies start turning a golden brown along the edges. Take them out of the oven and let them sit on the baking sheets for 5 minutes. Then remove and cool completely on a wire rack. Store in an airtight