Danish Salted Butter Cookies: Difference between revisions
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(Created page with "== Notes == 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, cutt...") |
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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 | 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°. | |||
# | |||
Revision as of 19:57, 13 December 2015
Notes
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. 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
- Place racks in upper and lower thirds of oven and preheat to 350°.