Jacobsens Danish Butter Cookies Recipes

DANISH BUTTER COOKIES

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.

DANISH BUTTER COOKIES (VANILJEKRANSE)

Steps:

• Use a food processor or a blender to ground the almonds into an almond flour.
• Open the vanilla bean and scrape out the vanilla seeds. I have made a simple guide how to do this - find it here on my blog.
• Mix sugar, vanilla seeds, the soft butter, all-purpose flour and the almond flour together in a bowl.
• Add the egg and mix it all together into a soggy and soft dough.
• Pour the dough into a piping bag and use the star nozzle.
• Extrude the dough into small circles with a diameter of about 4-5 cm (1.5-2 inch). If you have a meat grinder use the star attachment and extrude the dough into long strips. Cut the strips into smaller pieces and put them together in circles.
• Place the vanilla cookies on a baking tray lined with parchment paper. Place them with a distance of 4 cm apart (1.5 inch).
• Bake the cookies at 200 C (400 F) for about 6 minutes or until they have a light-brown color.
• Let the cookies cool off on an oven grid. When cooled off, keep the cookies in a cookie jar.

DANISH BUTTER COOKIES

Steps:

• 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.

DANISH BUTTER COOKIES

Steps:

• 1. Preheat oven to 350. Cream butter and sugar.
• 2. Add egg yolks, salt, and vanilla. Mix well.
• 3. Add milk. Mix well.
• 4. Add half the flour and mix.
• 5. Add the other half of flour.
• 6. Mix well.
• 7. Roll dough into one inch balls.
• 8. Roll each ball in additional granulated sugar.
• 9. Place them on the baking sheet.
• 10. Once on the baking sheet flatten the dough.
• 11. Place a cherry in the middle.
• 12. Bake for 8-12 minutes or until golden brown.

REAL DANISH BUTTER COOKIES

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.