by 
| nutritional information (per serving) | |
|---|---|
| 276 | calories |
| 17g | Fat |
| 28g | carbohydrates |
| 3g | protein |
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| nutritional information | |
|---|---|
| Servings: 16 | |
| amount per serving | |
| calories | 276 |
| % Daily Value* | |
| 17g | 22% |
| Saturated Fat 9g | 46% |
| 50 mg | 17% |
| 46 mg | 2% |
| 28g | 10% |
| dietary fiber 1g | 4% |
| Total sugar 13g | |
| 3g | |
| Vitamin C 0 mg | 0% |
| Calcium 23 mg | 2% |
| Iron 1 mg | 6% |
| Potassium 66 mg | 1 % |
| *The % Daily Value (DV) indicates how much a nutrient in a food serving contributes to a daily diet. 2,000 calories per day is used for general nutritional advice. | |
(Nutritional information is calculated using an ingredient database and should be considered an estimate.)
Do you love the classic ring-shaped Danish shortbread biscuits that are sold in decorative tins on public holidays? Now you can learn how to make your own homemade version of these legendary treats. Everyone will appreciate the time and thought you put into making and sharing these edible gifts.
The key to making homemade Danish shortbread cookies is dough that's soft enough to be pressed into the signature ring shape, but doesn't spread too much when baking. The delicate texture of these cookies is the result of a combination of two different flours: all-purpose flour and almond flour.
The subtle vanilla flavor of these cookies is achieved by using vanilla sugar to flavor the dough, a common ingredient in Danish baking. It is made by flavoring granulated sugar with vanilla beans or mixing sugar with vanilla extract. If you can't find vanilla sugar at your local grocery store, you can easily make a homemade version. Alternatively, you can use a teaspoon of vanilla extract in this recipe and mix it into the batter at the same time as the egg and salt.
“Danish butter cookies are my absolute favorite and this version was so delicious and not too sweet! Make sure you put the cookies in the fridge for at least 40 minutes, preferably longer, to keep them from spreading and keeping their swirly shape.” -Diana Andrews
1 1/4 cups (10 ounces) unsalted butter, softened
1 Cup granulated Sugar
1 large egg
1/2 teaspoon kosher salt
2 1/4 cups (292 grams) all purpose flour
3/4 Cup (87 grams) almond flour
2 teaspoon vanilla sugar
Gather the ingredients.
The spruce eats / Bahareh Niati
Place 3 racks in the top, middle, and bottom of the oven and heat to 350 F. Prepare 3 baking sheets by lining them with parchment paper or silicone baking mats.
The spruce eats / Bahareh Niati
In a large bowl, cream together the butter and sugar. Alternatively, you can also use a stand mixer with a mixer attachment.
The spruce eats / Bahareh Niati
Mix in the egg and salt.
The spruce eats / Bahareh Niati
In a large bowl, whisk together all-purpose flour, almond flour, and vanilla sugar. Gradually add to the butter-sugar-egg mixture and mix until well combined. If necessary, scrape the sides of the bowl.
The spruce eats / Bahareh Niati
Place the cookie dough in a large piping bag fitted with a large star nozzle.
The spruce eats / Bahareh Niati
Pipe circles about 5 cm in diameter onto the prepared baking sheets, spaced about 5 cm apart. Place the cookies in the refrigerator for at least 40 minutes. Halfway through cooking, rotate bake the baking sheets in the oven until edges are lightly golden, 16 to 18 minutes total.
The spruce eats / Bahareh Niati
Cool on a wire rack. Surcharge.
The spruce eats / Bahareh Niati
tips
- Packaged vanilla sugar is widely available in Scandinavian grocery stores, but may be more difficult to find outside of Europe. Don't worry because it's super easy to make at home. Place a whole vanilla bean or two in an airtight jar filled with a cup or two of sugar. Let the sugar sit for at least two weeks to allow the flavor of the vanilla bean to blend into the sugar. If you've already split a vanilla bean and scraped out the pulp for another use, this is a great way to put the rest of the vanilla bean to good use and taste good. Vanilla sugar is also a delicious addition to your morning coffee. Once you have a jar of vanilla sugar handy, you'll keep finding creative ways to use it in the kitchen.
How to store it
- Store between layers of wax paper in an airtight container. Refrigerate for up to 7 days or freeze for up to 3 months.
