Danish Butter Cookies
– 125 g (4.4 oz.) unsalted butter, room temperature – 35 g (1.2 oz.) powdered sugar – 35 g (1.2 oz.) fine sugar – 1/4 teaspoon salt – 100 ml heavy whipping cream – 180 g (6.3 oz.) cake flour, sifted
Preheat oven to 180°C (356°F).
In a bowl, mix together butter, powdered sugar, fine sugar and salt. Then, whisk until well combined and fluffy.
Gradually add in the whipping cream in 3 portions, beating on low speed between each addition.
Add the cake flour to the butter mixture. Mix well, pour into a piping bag with a star piping tip.
Pipe out the batter on a lined baking sheet.
Bake for 10-12 minutes or until the edges turn slightly brown. DO NOT OVERBAKE. Let cool and store in an airtight container for up to 5 days .
Danish butter cookies
are buttery, rich in milky and creamy flavors. This easy Danish butter cookie recipe is fail-proof.
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