on September 13, 2016
Find a simple recipe for Danish Butter Cookies plus instructions on how to shape and decorate them as Christmas wreaths. Add a ribbon to each for a cute edible gift.
Yield: 6 dozen cookies
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4 cups flour
1½ cups (3 sticks) plus 2 tablespoons cold unsalted butter, cut into tablespoons
1 vanilla bean
⅔ cup sugar
1 large egg
1 Tbsp. milk
3 oz. almond paste
Small silver dragées
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- In a large bowl, with an electric mixer, combine the flour and butter, and mix until coarse crumbs form.
- Split open the vanilla pod and, with the tip of a knife, scrape the vanilla seeds into the bowl. Add the sugar, egg, milk and almond paste, and beat until a firm dough is formed. Cover and refrigerate for 1 hour or overnight. Let the dough return to room temperature before piping the cookies
- Spoon the dough into a pastry bag fitted with a ½-inch star tip. Pipe a length of dough 4 inches long. Transfer to the baking sheet and form into a circle, gently pinching the ends together. Place the circles about 1 inch apart. Sprinkle with the dragées. Bake for 8 to 10 minutes, until firm and just golden around the edges.