Danish Salted Butter Cookies - Revision history

imported>Mikey at 08:26, 14 December 2015

2015-12-14T08:26:01Z

← Older revision		Revision as of 08:26, 14 December 2015
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			[[File:DanishSaltedButterCookies.jpg\|300px\|thumb\|right]]
	== Notes ==		== Notes ==

Elizabeth: /* Notes */

2015-12-13T20:40:19Z

Notes

← Older revision		Revision as of 20:40, 13 December 2015
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	== Notes ==		== Notes ==

	From [[http://www.bonappetit.com/recipe/danish-salted-butter-cookies#recipe-ingredients Bon Appetit]]		From [http://www.bonappetit.com/recipe/danish-salted-butter-cookies#recipe-ingredients Bon Appetit]

	This recipe makes about 24 cookies.		This recipe makes about 24 cookies.

Elizabeth: /* Notes */

2015-12-13T20:39:59Z

Notes

← Older revision		Revision as of 20:39, 13 December 2015
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	== Notes ==		== Notes ==

			From [[http://www.bonappetit.com/recipe/danish-salted-butter-cookies#recipe-ingredients Bon Appetit]]

	This recipe makes about 24 cookies.		This recipe makes about 24 cookies.

Elizabeth: /* Notes */

2015-12-13T20:32:48Z

Notes

← Older revision		Revision as of 20:32, 13 December 2015
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	== Notes ==		== Notes ==

			This recipe makes about 24 cookies.

			Cutting the cookie shape is requires a 3-inch-diameter and a 1½-inch-diameter fluted cookie cutter.

	Using chilled butter and freezing the cookies before baking encourages clean, tidy edges.		Using chilled butter and freezing the cookies before baking encourages clean, tidy edges.
	~~Cutting the cookie shape is requires a 3-inch-diameter and a 1½-inch-diameter fluted cookie cutter.~~
	This dough can be made 1 month ahead and frozen. Cookies can be baked 2 days ahead; store airtight at room temperature.		This dough can be made 1 month ahead and frozen. Cookies can be baked 2 days ahead; store airtight at room temperature.

Elizabeth: /* Notes */

2015-12-13T20:28:26Z

Notes

← Older revision		Revision as of 20:28, 13 December 2015
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	Using chilled butter and freezing the cookies before baking encourages clean, tidy edges.		Using chilled butter and freezing the cookies before baking encourages clean, tidy edges.
	Cutting the cookie shape is ~~easy with~~ a 3-inch-diameter and a 1½-inch-diameter fluted cookie cutter.		Cutting the cookie shape is requires a 3-inch-diameter and a 1½-inch-diameter fluted cookie cutter.
	This dough can be made 1 month ahead and frozen. Cookies can be baked 2 days ahead; store airtight at room temperature.		This dough can be made 1 month ahead and frozen. Cookies can be baked 2 days ahead; store airtight at room temperature.

Elizabeth: /* Directions */

2015-12-13T20:26:45Z

Directions

← Older revision		Revision as of 20:26, 13 December 2015
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	# Pat scraps into a ¾"-thick disk. Chill 15 minutes.		# Pat scraps into a ¾"-thick disk. Chill 15 minutes.
	# Beat remaining egg in a small bowl with 1 teaspoon of water.		# Beat remaining egg in a small bowl with 1 teaspoon of water.
	# Brush cookies with egg wash,		# Brush cookies with egg wash.
	# Sprinkle with sanding sugar.		# Sprinkle with sanding sugar.
	# Freeze 10 minutes.		# Freeze 10 minutes.

Elizabeth: /* Directions */

2015-12-13T20:25:49Z

Directions

@@ Line 26: / Line 26: @@
 # Roll out on a lightly floured sheet of parchment paper, repositioning and dusting with flour to keep from sticking, until about ¼" thick.
 # Place racks in upper and lower thirds of oven and preheat to 350°.
+# Punch out rounds with large cutter; punch out centers with smaller cutter.

Elizabeth at 20:17, 13 December 2015

2015-12-13T20:17:19Z

← Older revision		Revision as of 20:17, 13 December 2015
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	# Wrap in plastic and chill until firm, about 2 hours.		# Wrap in plastic and chill until firm, about 2 hours.
	# Let disk of dough sit at room temperature until slightly softened, about 5 minutes.		# Let disk of dough sit at room temperature until slightly softened, about 5 minutes.
	# Roll out on a lightly floured sheet of parchment paper, ~~shifting often on sheet~~ and dusting with ~~more~~ flour ~~as needed~~ to keep from sticking, until about ¼" thick.		# Roll out on a lightly floured sheet of parchment paper, repositioning and dusting with flour to keep from sticking, until about ¼" thick.
	# Place racks in upper and lower thirds of oven and preheat to 350°.		# Place racks in upper and lower thirds of oven and preheat to 350°.
	#		#

Elizabeth at 20:12, 13 December 2015

2015-12-13T20:12:09Z

← Older revision		Revision as of 20:12, 13 December 2015
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	Using chilled butter and freezing the cookies before baking encourages clean, tidy edges.		Using chilled butter and freezing the cookies before baking encourages clean, tidy edges.
	~~While these could be made with a 1½ plus a ½ cookie cutters, cutting~~ the cookie shape is ~~much easier~~ with a 3-inch-diameter and a 1½-inch-diameter fluted cookie cutter.		Cutting the cookie shape is easy with a 3-inch-diameter and a 1½-inch-diameter fluted cookie cutter.
	This dough can be made 1 month ahead and frozen. Cookies can be baked 2 days ahead; store airtight at room temperature.		This dough can be made 1 month ahead and frozen. Cookies can be baked 2 days ahead; store airtight at room temperature.

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	== Directions ==		== Directions ==

			# Combine butter and granulated sugar in a large bowl.
			# Scrape in vanilla seeds and discard pod.
			# Mix on high speed, until very light and fluffy, about 5 minutes.
			# Beat in 1 egg.
			# Reduce speed to low and gradually mix in 2 cups flour.
			# Form dough into a ¾"-thick disk.
			# Wrap in plastic and chill until firm, about 2 hours.
			# Let disk of dough sit at room temperature until slightly softened, about 5 minutes.
			# Roll out on a lightly floured sheet of parchment paper, shifting often on sheet and dusting with more flour as needed to keep from sticking, until about ¼" thick.
	# Place racks in upper and lower thirds of oven and preheat to 350°.		# Place racks in upper and lower thirds of oven and preheat to 350°.
	#		#

Elizabeth at 19:57, 13 December 2015

2015-12-13T19:57:44Z

← Older revision		Revision as of 19:57, 13 December 2015
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	Using chilled butter and freezing the cookies before baking encourages clean, tidy edges.		Using chilled butter and freezing the cookies before baking encourages clean, tidy edges.
	While these could be made with a ~~pair of concentric~~ cookie cutters, cutting the cookie shape is much easier with a 3-inch-diameter and a 1½-inch-diameter fluted cookie cutter.		While these could be made with a 1½ plus a ½ cookie cutters, cutting the cookie shape is much easier with a 3-inch-diameter and a 1½-inch-diameter fluted cookie cutter.
			This dough can be made 1 month ahead and frozen. Cookies can be baked 2 days ahead; store airtight at room temperature.

	== Ingredients ==		== Ingredients ==
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	* 2 cups all-purpose flour, plus more		* 2 cups all-purpose flour, plus more
	* 1 cup white sanding sugar		* 1 cup white sanding sugar

			== Directions ==

			# Place racks in upper and lower thirds of oven and preheat to 350°.
			#