It’s the 25th of November.
You know what that means, right?
ONE MONTH TILL CHRISTMAS!!!!! *GLITTER CANNON*
It also means that we have officially entered the season of good will and cheer. If you’re in the US, then thanksgiving is this week! And people everywhere are celebrating their Holidays. Which means that it is the perfect time of year to have a little something on hand to put on a plate with a cup of coffee, or to pack up in a box to give to your lovely host.
In other words, it’s that time of year when you can never have too many cookies.
These Danish Butter cookies are a traditional Scandinavian treat at Yuletide. I love Scandinavia, but that’s another post for another time. Because what you really need to know is that these cookies are a vehicle for butter consumption like nothing else. They are mainly butter, and they are the embodiment of the term ‘melt in the mouth’.
I love to make these because with a little piping bag action, you can create something that people go bonkers for. They are like little christmas wreaths! So this is a little seasonal cheer from me to you. Pack up a box and bring them to Thanksgiving, or your Holiday celebration. Talk about winning friends and influencing people!
Danish Butter Cookies
An original recipe by Sarah Coates
Makes 24 cookies
200g butter, at room temperature
150g icing sugar
2 tsp vanilla bean paste
1 egg yolk
2-3 tbsp milk
Preheat the oven to 180C. Cream together the butter, icing sugar and vanilla, until pale. Add the flour, and mix together slowly, until just coming together in a crumbly heap. Add in the egg yolk and 1 tbsp of milk and continue to mix until the mixture comes together. It should be the texture of a stiff paste, as opposed to a dough, so that it is soft enough to pipe, so you may need to add more milk and continue mixing.
Place the cookie mix into a piping bag fitted with a medium sized star nozzle. Pipe 3 cm sized cookies onto a greased and lined baking sheet, and bake for 15 minutes, or until the cookies are light golden brown. Cool on a wire rack, and store in a sealed tin for up to a week. These also freeze really well!