Do you know those Danish butter biscuits which come in a blue tin? Well these are a VERY good replica of them! :D Adaptions to this recipe include replacing half of the vanilla extract with almond extract, or adding cinnamon or coconuts to the mixture. All equally delicious! When baked you can also dip them in some melted chocolate to decorate.
Ingredients:
Makes about 48 cookies
Directions:
Beat the butter, sugar, salt and vanilla together until smooth and creamy. Mix in the egg yolk until well incorporated, scraping down the sides of the bowl at least once. Add the flour and mix just until incorporated.
Scrape onto a lightly floured board and knead a few times, just until the dough smooths out. Turn onto a sheet of plastic wrap and roll into a log, wrap up and refrigerate for several hours or freeze.
Before baking, preheat the oven to 160 degrees C. Line your baking sheets with parchment. Roll out the dough about 1/8" thick, cut with cookie cutters and place them on the sheets about an inch apart (they won't be spreading very much, but they need air room around each cookie). It helps to roll out the dough in between cellophane. Bake until JUST beginning to turn golden around the edges, about 16-18 minutes. Cool for 3 minutes on the tray then move to a cooling rack.
Adapted from Original Recipe
Makes about 48 cookies
- 226g unsalted butter
- 3/4 cup granulated sugar
- 1/4 tsp salt
- 1 1/2 tsp pure vanilla extract
- 1 large egg yolk
- 2 cups all-purpose flour
Beat the butter, sugar, salt and vanilla together until smooth and creamy. Mix in the egg yolk until well incorporated, scraping down the sides of the bowl at least once. Add the flour and mix just until incorporated.
Scrape onto a lightly floured board and knead a few times, just until the dough smooths out. Turn onto a sheet of plastic wrap and roll into a log, wrap up and refrigerate for several hours or freeze.
Before baking, preheat the oven to 160 degrees C. Line your baking sheets with parchment. Roll out the dough about 1/8" thick, cut with cookie cutters and place them on the sheets about an inch apart (they won't be spreading very much, but they need air room around each cookie). It helps to roll out the dough in between cellophane. Bake until JUST beginning to turn golden around the edges, about 16-18 minutes. Cool for 3 minutes on the tray then move to a cooling rack.
Adapted from Original Recipe
