You’ve probably seen these iconic vanilla Danish butter cookies in blue tins in department stores and grocery stores around the holiday season. The simple, buttery and slightly crunchy cookies are perfect for dipping in hot chocolate as an afternoon snack.
Before making these cookies, be sure to get your arms and shoulders ready to pipe out roughly 36 of these cookies because getting the buttery dough out of a small nozzle can requires a little extra effort. Nonetheless, you’ll enjoy the buttery, not too sweet treats and your hard work!
1 cup unsalted butter
½ cup granulated sugar
¼ teaspoon kosher salt
½ vanilla bean scraped seeds (or 1 ½ teaspoons vanilla extract or vanilla paste)
1 large egg
2 ¼ cups all-purpose flour
1 ½ to 2 inch star piping tip or a cookie press
Preheat oven to 350 degrees Fahrenheit. In a bowl, with an electric mixer or by hand, cream together the softened butter and granulated sugar until light and fluffy. To the same bowl add the egg, salt and vanilla and mix well. Into the mixture, gradually add the all-purpose flour until all is combined. (The dough does not need to be chilled and will actually be easier to pipe when the dough is room temperature to slightly warmer).
Transfer the dough to the prepared piping bag or cookie press and pipe the traditional wreath or pretzel shapes for the cookies onto cookie sheets about 2 inches apart. Sprinkle granulated sugar or sugar sprinkles over the top of the dough. Bake the cookies between 11 and 13 minutes or until the bottom of the cookies are golden. Cool for three minutes on the baking sheets. Move to cooling racks to cool completely. Enjoy or store in air tight container or bag for up to a week. Recipe courtesy of Samantha St. Marie ’18.