Sift the flour and salt into the mixture and use a rubber spatulato fold together until just combined. Do not overmix it! Powdered sugar- The light texture of the powdered sugar makes it easier to blend into the rest of the mixture than granulated sugar. For the best results, sift the powdered sugarbefore adding it to the recipe to eliminate any lumps. Refer to my sugar guidefor the different types of sugar and how to use them in baking. It is very easy to make- You only need 30 minutes and a few easy steps to prepare the cookie dough. The rest of the time is to wait for the dough to freeze, bake, and set. Vanilla extract- Avoid using imitation vanilla extract, as the taste is not as good and requires more to achieve the same result. Pure vanilla extract will always give the best flavor and outcome.

I added a 1/6 cup whole milk. My hands still burned as I strained, but now the slowest, jagged little mass of dough began to poke out. I returned the dough to the bowl and added another 1/6 cup milk. Salt – Only add the salt if you are using unsalted butter. The salt will enhance the flavor and bring balance to the sweetness. I was about to write a scathing review of this recipe because of how truly impossible it proved to pipe. (Yes, I used the Wilton 1m.) I squeezed until my hand muscles burned and the silicone bag tie broke. Then I asked my [martial artist] husband to squeeze. He squeezed and strained and grunted until the bag split down the side, but no cookie dough came through the tip. Mix well and then press the mix into a pie pan, pushing the crumb crust up the sides of the pan. The crust is now ready to be filled! Cookie Dough Pie CrustUnsalted butter- Always use unsalted butter to fully control the amount of salt in the recipe. I prefer butter with 82% fat content in my recipes as it gives baked goods the best taste and texture. You can also make your own homemade butter. The butter needs to be at room temperature. Pour the melted chocolate onto a parchment or silicone mat and spread it thin, to about 1/8 inch, using an offset spatula. Fold in 1-2 tablespoons of milk to loosen the dough and make it easier to pipe. It should be stiff yet pipeable. No fancy ingredients are required- This Danish butter cookie recipe is made with only six ingredients, many of which are likely already in your pantry. I LOVE receiving recipe requests from readers because they often spark a forgotten memory and allow me to recreate something that I otherwise may never have attempted.

For every 2 cups of cookie crumbs that you have, you will need 1/3 cup cream, 2 Tbsp brown sugar and 1 Tbsp melted butter. Mix the ingredients together well until a smooth dough forms. Your cookie butter is ready!Mejia, Paula (27 March 2018). "What's in Your Royal Dansk Cookie Tin?". Atlas Obscura. Archived from the original on 25 May 2020 . Retrieved 8 April 2020.

Add the cookie dough to a piping bag with a large tip. I typically use the Wilton 1M or the Ateco 847. Wrap the cookie dough balls tightly in an airtight container or even in a zippered bag. Then, whenever you want a freshly baked cookie, you can place the frozen cookie ball on a sheet tray, let it thaw for a few minutes and then bake as usual! They should be light, firm, and crunchy. Top with powdered sugar if you like, or you can even dip half of it in chocolate.Next mix in the vanilla extract. Add the flour to a sifter along with the salt or just add them to a separate bowl and give them a good mix with a whisk. Store the cookie topping in an airtight container and sprinkle on top of ice cream whenever you’d like! It is okay if the cookie pieces get a little dry since the ice cream juices will soak right into them, softening them once again! 4 – Chocolate Bark With Cookie Pieces Sugar – I typically use powdered sugar, because it dissolves better in the butter and produces a little nicer texture to the cookie, but granulated sugar is suitable as well. Just whipped these up….love the taste of the batter…In the oven as I type. I used the Ateco 827 tip. At first I didn’t think anything would come out, but it did and then as I got used to where to apply the pressure for piping (closer to the tip, not at the top), the dough came out easier and easier in nice swirls…almost like wreaths. Next batch will be tighter like rosettes with sugar sprinkles on top. I’ll wait till they are out of the oven and cooled before finishing this comment.

TIP: If you forget to set your butter out to soften, you can put it in the microwave on defrost mode for 20 or 30 seconds to soften it up. Always use room temperature butter and milk to better blend into the batter. Always sift the dry ingredients first to eliminate any lumps.Milk- I recommend milk with high-fat content for the best taste and texture. I use 3% whole milk in my recipes. Like the butter, the milk needs to be at room temperature. For an accurate and consistent baking experience, use a digital scaleto measure your ingredients. Since some oven models can vary by a degree or two, using a digital oven thermometeris helpful to ensure that your oven reaches and stays at the correct temperature. Flour- Plain, all purpose flourworks great for this recipe. Like powdered sugar, sift the flour first to remove lumps before using it in the recipe. If you want to get a little fancy, go to the nearest dollar store like Dollar General and buy the round tins they have, usually around Christmas time, but they may have them year-round. Then place cupcake paper cups on the bottom, and add a homemade Danish butter cookie to each paper cup. Add a round piece of parchment paper or wax paper on top, then add another layer. A fun gift to give to your neighbors, friends, and family.