My ideal butter cookies comes in a famous blue tin. I don't even know how to pronouce the word! I only know it as Danish Butter Cookies. Choose from a few different designs in a little white cupcake case and pair it with a hot cup of coffee.. Ah.. the perfect tea time!
So I went online to search for a good recipe and settled on the one by Nordicfoodliving.com. Afterall, who better than the Danish to learn Danish Butter Cookies from right? But I did tweak it abit. (see below recipe) Furthermore it's a Christmas dish, how appropriate, given that it's almost Christmas now.
One bite and I know that this is the one! Nice crunchy texture, sweet with a wonderful rich aroma of butter. And the recipe is so simple! Great for gifts on Chinese New Year!
I made a few designs with my piping gun. After they come out of the oven, I noticed that they do spread out a little bit. So I spread a little batter onto a bear cake mould (see my carrot cake bears) and popped it into the oven to see if it works. It works and I got bear shaped cookies! So cute! Just remember to keep it a thin layer for a crispy texture.
200g unsalted butter (softened)
1 tbsp vanilla extract
250g plain flour
75g almond meal
Demerara sugar (optional - for sprinkling)
- Preheat oven at 200°C.
- Using a paddle attachment, mix butter, sugar, egg and vanilla extract.
- Add flour and almond meal and mix until just incorporated.
- Pipe into desired shapes. If you want to use a piping bag, make sure you have strong hands and even stronger piping bags. Sprinkle Demerara sugar on top. (optional)
- Bake in preheated oven for 8 minutes or until edges are golden brown. (turn tray halfway through to have an even baking)
- Cool on wire rack before storing in air tight containers.