Danish Butter Cookies

Yields24 Servings

 1 cup Butter [2 sticks]
 ½ cup Sugar
 2 tsp Vanilla Extract
 ¼ tsp Salt
 1 Egg
 2 cups Flour
 Sugar for sprinkling on top

1

In the bowl of a stand mixer, whip the butter and sugar with the whisk attachment. Whip for 5-10 minutes until the butter is light and fluffy. Scrape down the side of the bowl as necessary.

2

Add the vanilla and salt and mix thoroughly.

3

Add the egg and beat just until combined. Then add the flour 1/2 cup at a time until all the flour is fully incorporated.

4

Take a 1" ball of dough and roll it into a line and then bring the ends together to form a small doughnut shape [roughly 2" circles].

5

Add 1/2c of sugar to a plate. Dip the doughnut circles into the sugar and then place on a lined cookie sheet. I use a silicone baking mat but parchment paper would work too.

6

Run a fork around the circle to form good deep ridges in the dough.

7

Bake at 350 Degrees for 15-17 minutes. I like to take them out just before they are golden brown on the edges. When I notice one or two getting browned on the edges that's my cue to take the whole tray out. If you prefer a little more snap from your cookies leave them in a minute or so longer.

8

Let cool completely before serving.

Ingredients

 1 cup Butter [2 sticks]
 ½ cup Sugar
 2 tsp Vanilla Extract
 ¼ tsp Salt
 1 Egg
 2 cups Flour
 Sugar for sprinkling on top

Directions

1

In the bowl of a stand mixer, whip the butter and sugar with the whisk attachment. Whip for 5-10 minutes until the butter is light and fluffy. Scrape down the side of the bowl as necessary.

2

Add the vanilla and salt and mix thoroughly.

3

Add the egg and beat just until combined. Then add the flour 1/2 cup at a time until all the flour is fully incorporated.

4

Take a 1" ball of dough and roll it into a line and then bring the ends together to form a small doughnut shape [roughly 2" circles].

5

Add 1/2c of sugar to a plate. Dip the doughnut circles into the sugar and then place on a lined cookie sheet. I use a silicone baking mat but parchment paper would work too.

6

Run a fork around the circle to form good deep ridges in the dough.

7

Bake at 350 Degrees for 15-17 minutes. I like to take them out just before they are golden brown on the edges. When I notice one or two getting browned on the edges that's my cue to take the whole tray out. If you prefer a little more snap from your cookies leave them in a minute or so longer.

8

Let cool completely before serving.

Danish Butter Cookies

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