DANISH BUTTER COOKIES

INGREDIENTS:

•  1
  cup
  unsalted butter
  (room temperature)
•  1/2
  cup
  granulated sugar
•  1/4
  teaspoon
  salt
•  1 1/2
  teaspoons
  vanilla extract
•  1
  egg
•  2
  cups
  all-purpose flour
• Granulated sugar
• (for sprinkling)

US CUSTOMARY - METRIC

DIRECTIONS:

• Preheat oven to 350 degrees F. Line two baking sheeting with parchment paper or silicone baking mats.
• Beat the butter and sugar on medium speed until combined and fluffy, 1 to 2 minutes. Add the salt, vanilla and egg, and beat until combined, about 1 minutes. Reduce the speed to low and gradually add the flour until mostly combined. Give a final few stirs with a rubber spatula to ensure the flour is totally incorporated (the dough will be thick).
• Transfer the dough to a decorating bag fitted with a large open star tip. Pipe the dough into 2-inch circles on the parchment paper or silicone baking mats. Sprinkle with sugar.
• Bake, one pan at a time, until light golden brown, 15 to 17 minutes. Allow to cool completely before storing or serving.

RECIPE NOTES:

• Use good-quality butter (my favorite is Kerrygold).
• You can substitute an equal amount of vanilla bean paste for the vanilla extract to give the cookies little flecks of vanilla.
• My preferred piping tip for these cookies is the Ateco #827, but you can also use the Wilton 1M.
• You can also use a cookie press to portion out the dough.
• Allow the cookies to cool completely before eating or storing them.
• The cookies can be stored in an airtight container at room temperature for up to 1 week, or frozen for up to 3 months.

NUTRITION:

CALORIES: 83KCAL

FAT: 5G

SATURATED FAT: 3G

CHOLESTEROL: 18MG

SODIUM: 18MG

POTASSIUM: 10MG

CARBOHYDRATES: 8G

SUGAR: 2G

VITAMIN A: 3.3%

CALCIUM: 0.3%

IRON: 1.9%

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