Danish Butter Cookies

Step 1

Preheat the oven to 325 F/162 C

Step 2

Cream together the butter and the sugar in a large bowl with a mixer for about 5 minutes until pale and fluffy.

Step 3

Mix in the vanilla extract. And add the egg if you want to. If you don't eat eggs don't worry about it. I originally made this to be "eggless".

Step 4

Add the flour and the salt to a sifter or whisk them together in a separate bowl. Mix it into the butter mixture a little at a time until all combined and soft cookie dough has formed.

Step 5

Form the dough into a loaf shape, it makes it easier to fit in the piping bag.

Step 6

Add the cookie dough to a piping bag fitted with a large tip like the Wilton 1M or Ateco Pipe round shapes of dough on a sheet pan lined with parchment paper or a silicone baking mat.

Step 7

In lieu of the piping bag, just form shapes with small chunks of dough with your hands. Or roll it out and use cookie cutters.

Step 8

Sprinkle on some large finishing coarse sugar if you want.

Step 9

Bake at 325 F for 12 to 18 minutes until slightly golden on the edges. Let cool for a few minutes then transfer to a wire rack to cool completely.

Step 10

Serve plain or sprinkle on some powdered sugar or dip half of the cookie in melted chocolate. Enjoy!