Wish Upon A Dish: Danish Butter Cookies

October 6, 2010

Danish Butter Cookies

The Nudge asked for sugar cookies. He especially loves the Danish ones in the blue tins that are sold during the holidays.

I found out they are actually a butter cookie so I went to the experts at Martha's and I found this ridiculously easy dough recipe.
You could substitute Splenda No Calorie or Truvia and my new fav Whey Low for the sugar in this recipe. I just will not eat them, they are for The Nudge.

Basic Butter Cookies

* 3 cups (spooned and leveled) all-purpose flour
* 1 cup confectioners' sugar
* 1 cup (2 sticks) cold unsalted butter, cut in pieces
* 1/2 teaspoon salt
* 4 large egg yolks
* 1 teaspoon vanilla extract
* Egg wash, (optional): 1 large egg white, beaten with 2 teaspoons water
* Decorating sugar and sprinkles, (optional)
1. Place flour, sugar, butter, and salt in the bowl of a food processor; process until mixture is the texture of coarse meal.
2. In a small bowl, lightly beat egg yolks and vanilla; with motor running, add to food processor. Process just until a dough forms.
3. Divide dough in half; form into two 2-inch square logs, each approximately 5 1/2 inches long. Wrap logs in waxed paper; refrigerate until firm, at least 2 hours.
4. Preheat oven to 350 degrees. Slice dough crosswise, 3/16 inch thick; carefully transfer slices to baking sheets.

5. If decorating, brush with egg wash, then sprinkle with sugar or sprinkles. Bake until edges are firm (not brown), 15 minutes. Cool 1 to 2 minutes on baking sheets; cool completely on a rack.

6. Store finished cookies in an airtight container, up to 2 weeks (if they even last that long).

Now, how easy is this? This is a recipe I can do.
They taste exactly like the tinned cookies. Light, buttery, flaky and melt-in-your-mouth good.
The Nudge will polish these off in 2 days.

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