Butter cookies, known as Brysselkex, Sablés, and Danish biscuits, are unleavened cookies consisting of butter, flour, and sugar. They are often categorized as a "crisp cookie" due to their texture, caused in part because of the quantity of butter and sugar.
Light, crisp, and delicate, my recipe for these classic Danish Butter cookies are absolute melt in your mouth deliciousness. Made using just 5 basic ingredients, this is a super easy bake.
If you like quick and easy bakes, then this is a great recipe for you. Using basic ingredients that you probably have in your kitchen right now!
Ingredients
1 cup salted butter at room temperature
1 cup confectioner's sugar
2 teaspoon vanilla extract
1 teaspoon butter extract (optional)
1 1/2 cups all-purpose flour
1/2 cup Corn Starch
1 tbsp milk** if needed
Method:
Place the butter, confectioner’s sugar, and vanilla in a large bowl, and beat with an electric mixer until combined, light, and fluffy.
In a separate bowl add the flour and corn starch mix well.
Now slowly in parts add the flour mixture to the butter-sugar mixture and combine until it’s crumbly and looks like it can’t be mixed more.
Add the milk(if needed) and keep mixing. The dough should clump together after about 15 seconds. It should be firm but of pipeable consistency.
Place the dough into a pastry bag fitted with a very large star tip, and pipe onto a silicone mat lined baking sheet, with no more than 12 cookies per sheet. They do swell a bit.
If you are in no rush, and you can chill the piped cookies in the refrigerator for 1/2 hr before baking.
Preheat the oven to 350 degrees F.
Bake the cookies for 15- 20 minutes or until lightly golden.
Let them cool completely on the tray.
Say a little prayer and indulge!
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