Danish Salted Butter Cookies: Difference between revisions
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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. | |||
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.
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# 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.
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# 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°. | ||
# | # | ||
Revision as of 20:12, 13 December 2015
Notes
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. This dough can be made 1 month ahead and frozen. Cookies can be baked 2 days ahead; store airtight at room temperature.
Ingredients
- 1 cup (2 sticks) chilled salted butter, cut into pieces
- ¾ cup granulated sugar
- 1 vanilla bean, split lengthwise
- 2 large eggs
- 2 cups all-purpose flour, plus more
- 1 cup white sanding sugar
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°.