Today is another busy day, after drop off my son I rush back to tidy up my house. Yes, I have a habit of cooking or baking in a clean and tidy kitchen. If the house is messy, I can't concentrate. I finished with household chore in the morning but didn't manage to do my baking. Afternoon was busy with accompanying my son doing his homework. Then his friends came by and I managed to persuade them to go out and play...Ah...at least the evening is mine!
I have planned to bake the Danish Butter Cookies for very long. The buttery and crunchy texture, crisp and sugar crystals images always flipping in my mind. I have tried some recipes on the butter cookies and come to a conclusion that the one with baking powder is not suitable if you want a beautiful shape cookies, anyway, just my personal experience. Since young I love Danish Butter Cookies and am so fond of the pretzel shape Danish Butter Cookies in the blue tin. I'm so grateful to receive the Brezel cookies cutter from Ann of Anncoo Journal. Thank you Ann!
Ann, a veteran baker always impress me with her bakes and her recipes never fail me. This Danish Butter Cookies is using Ann's recipe. In her recipe she was using the star-tip piping method.
when your mood is down in some of the days, what you really need is a bit of times for yourself to do the things you love. For me, baking is the one. This evening, my kitchen is filled with buttery fragrant and I have tea in one hand and Danish butter cookies in the other hand.
Recipe from Anncoo Journal
1 egg (60g) lightly beaten
200g soft butter (Lurpark butter, room temperature)
320g sifted plain flour
130g sifted icing sugar
2 tbsp vanilla extract
some coarse sugar for sprinkle
1. Place very soft butter and icing sugar in the mixing bowl, use a spatula to cream the butter together with the sugar. Add in the lightly beaten egg, vanilla extract and flour. Mix it to form a rough dough.
2. Flatten the dough between two sheets of cling wrap with a thickness of 4~5 mm. Cut the dough with your cookies cutter.
3. Place the cookies dough on the baking tray, sprinkle with coarse sugar.
4. Bake in the preheat oven at 200C for 9~10 mins. or until it turned golden brown (Depends on your oven)
5. Leave the cookies to cool completely before store in airtight container.