Danish Salted Butter Cookies: Difference between revisions
Jump to navigation
Jump to search
No edit summary |
No edit summary |
||
| Line 24: | Line 24: | ||
# 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, | # 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°. | ||
# | # | ||
Revision as of 20:17, 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, 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°.