I saw this Danish Salted-Butter Cookies Recipe in last December issue of Bon Appetit, and I like this very much. I tried it at home during my holidays. It is really delicious and any one can make it easily on any day and use it as appetizer.
Ingredients:
Danish Salted-Butter Cookies Recipe
• 1 cup or 2 sticks of chilled butter, salted and slice into pieces
• ¾ cup of granulated sugar
• 1 vanilla bean. Cut lengthwise
• 2 large eggs
• 2 cups of all-purpose flour and even more
• 1 cup of white sanding sugar
• A 3-inch-diameter and a 1 ½-inch-diameter fluted cookie cutter.
Preparation Method:
Danish Salted-Butter Cookies Recipe
1. Mix together granulated sugar and butter inside a large bowl; scrape discard pod and vanilla seeds. With the help of electric mixer set at high speed, whisk till mixture turns fluffy and very light or continue to whisk to about 5 minutes. Whisk in one egg and reduce the speed to low; gently put in 2 cups of flour. Form dough with the mixture in ¾-inch thick disk. Wrap the dough in plastic and chill about 2 hours or till firm.
2. Place racks in lower and upper 3rd of the oven and preheat to about 350 degrees. Allow the disk dough to stay at room temperature till softened slightly or for about 5 minutes. Roll out on lightly floured sheet of parchment paper, Continue to shift on sheet and dust using more flour as required in order to keep the mixture sticky or until the mixture become ¼-inch thick.
3. With the help of round cutter, simply pouch out rounds. Use smaller cutter to punch out centers. Move to baking sheet lined with parchment and keep 1 ½-inch space. Pat the scraps in to a ¾-inch-thick disk Chill 15 minutes.
4. Whisk the egg that remains with 1 teaspoon of water in a small bowl; then brush the cookies with the use of egg wash; spread using sanding sugar. Chill about 10 minutes. Bake the cookies while you continue to rotate the baking sheets halfway through, till the edges turn golden brown or continue to about 10 to 15 minutes. Move to a wire racks and allow it to cool. Do this again with the egg that remain and was the sanding sugar.
See More Recipe:
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