Danish Butter Cookies
What’s Christmas without cookies for Santa?
The holiday season in 2020 hasn’t felt anything like it usually does, but I didn’t let that stop me from baking anything fun. I’ve been meaning to make either Danish butter cookies or Viennese wriggles, both because I was reminded of them on Instagram and because they remind me of holidays in elementary school. These cookies would just appear in those navy blue tins, and would afterwards be replaced by mechanical pencils and old erasers.
This time around, I wanted to make a small batch of cookies. Without friends at school to give them to, I’m not too keen on having a few dozen cookies sitting around the house getting stale. This recipe uses one egg yolk, as I find the eggs are the most fickle part of cookie and cake recipes when trying to scale them down. The yolk helps keep the texture very short but binds it together just enough. These are perfect for dipping in hot chocolate and coffee, or just by themselves!
Prep Time: 10 mins
Cook Time: 15 mins
Yield: 20 cookies
Ingredients
- 1 stick salted butter, softened
- 50 g confectioners sugar
- 1 egg
- 1/2 tsp vanilla extract
- 135 g all-purpose flour
Directions
- Preheat oven to 325°F.
- Cream butter and sugar together with an electric whisk on high speed for 3 minutes until fluffy and light in color.
- Add the whole egg and vanilla, and cream for another 1 minute until combined.
- Sift in flour and use a spatula to fold and stir until just combined.
- Fill a piping bag fitted with a medium star tip nozzle and pipe into desired shapes on a parchment lined baking tray.
- Bake for 15 minutes until edges are slightly golden, turning the tray half way through.
- Carefully remove onto cooling rack and enjoy. Store for up to 5 days sealed at room temperature.
Per cookie: 75 calories: 7 g carbs; 4.7 g fat; 1 g protein
