Danish Butter Cookies Recipe

• 份量: 48 servings
• 活動時間: 25 minutes
• 總時間: 1 hour 43 minutes

食材

1 cup (226g) unsalted butter, softened

⅔ cup (134g) granulated sugar

1 large egg yolk

½ teaspoon baking powder

½ teaspoon salt

1 teaspoon vanilla extract

2 cups (248g) all-purpose flour

Sanding sugar (for rolling, optional)

步驟

Cream butter and sugar until fluffy in a large bowl using a hand or a stand mixer, about 1-2 minutes.

Mix in egg yolk, baking powder, salt and vanilla extract until smooth, then mix in flour until dough forms.

Divide dough into two sections. Roll each into a log that is about 6-7-inches long and approximately 1 ½-inches in diameter. (You can make these any size, larger or smaller, if you prefer.)

Place sanding sugar on a large flat surface. Roll each log carefully in sugar and press lightly to adhere it, then wrap the logs in plastic wrap and chill at least 2 hours before slicing, or up to overnight. Tip: Place the logs standing up in drinking glasses so they stay circular.

When ready to bake, preheat oven to 350°F. Slice cookies desired thickness, no more than ¼-inches. Place on cookies sheets covered with parchment paper or silicone baking mats.

Bake for 16-18 minutes, or until they’re light golden around the edges and no longer glossy. You may want to check part way through baking to see if you need to rotate your pans in your oven, even if you normally don’t. These are delicate cookies and may brown in different areas quicker or slower.

Cool on cookie sheets then store in an airtight container for up to 5 days. Freeze for up to 3 months.

營養

• 每份大小: 1 cookie
• 卡路里: 65 kcal
• 總脂肪: 4 g
• 飽和脂肪: 2 g
• 不飽和脂肪: 2 g
• 反式脂肪: 1 g
• 膽固醇: 14 mg
• 鈉: 25 mg
• 總碳水化合物: 7 g
• 膳食纖維: 1 g
• 總糖: 3 g
• 蛋白質: 1 g