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Danish Butter Cookies Recipe

Danish Butter Cookies Recipe
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These classic Danish Butter Cookies are melt-in-your-mouth tender, rich with butter, and perfect for any occasion.

Ingredients

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  • 1 cup unsalted butter room temperature
  • ⅔ cup granulated sugar
  • 1 large egg room temperature
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • ¼ teaspoon salt
  • 2 teaspoons milk
  • 3 oz semi-sweet or milk chocolate
  • 3 tablespoons sprinkles

Instructions

  1. Cream together 1 cup unsalted butter and ⅔ cup granulated sugar in a stand mixer with a paddle attachment or using a hand mixer for a few minutes until light and airy.
  2. Add 1 large egg and 1 teaspoon vanilla extract to the butter mixture.
  3. Mix until well combined.
  4. Add 2 cups all-purpose flour and ¼ teaspoon salt to the mixture.
  5. Mix on low speed until just combined.
  6. Add 2 teaspoons milk to the dough.
  7. Mix until the dough reaches a pipeable consistency, ensuring it is not runny.
  8. Transfer the dough to a piping bag fitted with a large piping tip.
  9. Pipe 2-inch swirls onto a baking sheet, spacing them 3 inches apart (do not use parchment paper).
  10. Place the baking sheet with piped cookies in the refrigerator for 15-20 minutes.
  11. Preheat the oven to 350°F (175°C).
  12. Bake the cookies for about 15 minutes, or until the edges are golden brown.
  13. Remove the cookies from the oven and let them sit on the baking sheet for about 10 minutes.
  14. Transfer the cookies to a wire rack to cool completely.
  15. While cookies cool, prepare the chocolate by melting it on a double boiler or in a microwave.
  16. If microwaving, place chopped chocolate in a heat-proof bowl and microwave in 20-second increments, stirring after each.
  17. Dip two-thirds of each cooled cookie into the melted chocolate.
  18. Place the dipped cookies on parchment paper.
  19. Decorate the chocolate-dipped cookies with sprinkles.
  20. Let the decorated cookies dry completely before storing or serving.

Notes

Ensure butter and egg are at room temperature for the best texture.
Do not overmix the flour once added; mix just until combined.
Chilling the piped dough is crucial for maintaining shape during baking.
Bake directly on a baking sheet, not parchment paper, for crispier edges.

Find it online: https://sweetcraftrecipes.com/danish-butter-cookies-recipe/