Buttah, Buttah cookies
Who doesn’t like a good butter cookie?
How many times when you were a child did you go to your grandparents’ house and see that little blue tin of Danish butter cookies only to find sewing supplies, or other knick knacks? Well, move over little blue tine and say hello to these delicious easy butter cookies that you pipe out into whatever fun shape you like. Choose from little round rosettes, fun zig zag dunking stick, or use different style pastry tips and choose to dip in chocolate, add sprinkles, coarse sugar or even maraschino cherries.
Butter cookies originated in Denmark which is why those famous blue tins were such a staple in homes in our youth and even still are. These cookies have been around since the 1800’s and use the three basic ingredients that start every good cookie recipe, buttah, suga and flour. This recipe yields a soft pipeable dough that holds its shape well and bakes up sturdy which makes it perfect when preparing your cookie gift boxes, especially if you are shipping.
Ingredients
1 cup (226g) unsalted butter, softened
2/3 cup (140g) granulated sugar
1/4 tsp salt
2 large egg yolks
1 1/2 tsp vanilla extract
2 cups (283g) all-purpose flour (scoop and level to measure)
1 Tbs milk
Directions
Preheat oven to 350 degrees.
In the bowl of an electric stand mixer fitted with the paddle attachment cream together butter, sugar and salt until light and fluffy, about 3 - 4 min.
Add egg yolks, one at a time, mixing well after each addition then add vanilla.
Add in the flour all at once and mix on low speed until no dry bits remain. Then add in milk, if dough is still a little too stiff add another 1 - 2 tsp of milk for a more pipe-able consistency. (Pro Tip, use as little milk as possible to prevent less spreading in cookies.)
Transfer dough to a 16-inch piping bag fitted with a very large star tip (such as Ateco 826 or 827 or a Wilton 2M).
Pipe dough into rounds onto baking sheets lined with parchment paper and chill for 20 - 30 min to avoid any issues with spread. (Pro Tip, prior to chilling you can add a maraschino cherry in the center, or top with course sanding sugar or seasonal sprinkles.)
Bake one sheet at a time in preheated oven until golden brown on bottom, about 12 - 16 minutes.
Let cool on baking sheet 5 minutes then transfer to a wire rack to cool completely.
Once cooled completely then either dip in melted chocolate and top with sprinkles or leave plain.
