Danish Cookies

Luxury Danish Butter Cookies with assorted flavors. Have some royal moments with these delicate biscuits.

Some things bring back good memories. And these butter cookies are just one them. For me known as Danish Cookies, they literally takes me back to childhood. A large round tin box in royal blue color filled with a good amount of assorted buttery cookies in vanilla and coconut flavors. Having origins from Denmark, this ultimate family biscuit pack have someting for every taste. The piped ones in vanilla flavor, the pretzel and long shaped with sugar on and my favorite; the round shaped with coconut and currants (sadly they had only a few of them compared to the rest). So delicious!!

Having tried out Spritz cookies a couple of time, I have never given these any try. Until now. I don't know why I really started an search for Danish cookies all of a sudden, but reading the review of Betty Saw's butter cookies on Rathai's blog, I felt my search had come to an end. They looked amazing. So beautiful and delicate. And the flavorings which she had added for variation, almond and coconut powder, just perfect.

These must be some of the best cookies I have had. They turned out so delicious and were gone with the wind. Everyone loved them. The nutty flavored cigars and coconut flavored rings, each giving an amazing flavor which was really coming through. And the chocolate dipped end. These are the type of cookies you would want to bake an extra large batch of because you know they won't last for long. A recipe worth keeping in your best recipe shelf!

I tried to pipe some of the cookies with white chocolate butter cream and sandwiched them together. I promise you they were absolutely scrummy! The recipe of the creamed cookies will come soon.

Danish Cookies Assorted

Adapted from Rathai's Recipes

Original recipe: Betty Saw

Makes about 45-60 cookies

...........................................................  INGREDIENTS  ...........................................................

270 g / 2 1/5 cup allpurpose flour

240 g / 1 1/10 cup butter, cold

100 g icing sugar

1/2 tsp baking powder

1/4 tsp salt

1/2 tsp vanilla sugar/extract

25 g / 1/3 cup desiccated coconut flakes, finely ground

3 tbs almonds, finely ground

Garnish

25-30 g chocolate

...........................................................  PREPARATION  ...........................................................

1 Cut the butter in small cubes and have them in a large bowl

2 Sift in the icing sugar and mix until well blended and creamy (it can take time because of the cold butter)

3 In another bowl, sift together flour, salt and baking powder, blend well with a whisk

4 Sift in the flour mixture to the creamed butter and whisk together until well blended

5 Work the dough together with your hands and divide into 3 equal parts

Flavorings

Vanilla

Knead in the vanilla sugar or extract in one part of the dough until well blended(pipe as swirls)

Almond

Grind the almonds finely in a grinder to a powder and knead into one part of the dough until well blended(pipe as cigars)

Coconut delight

Grind the coconut flakes finely in a grinder to a powder and knead into one part of the dough until well blended (pipe as rings)

6 Prepare four baking trays with parchment paper and heat the oven to 160 C

7 Prepare the piping bag with a medium sized star nozzle and press in a small portion of the dough (it can be a little hard to push out the dough as it is quite stiff from the cold butter, but just squeeze a little and press firmly and it will shape out)

8 Repeat until all dough is piped out

Put the trays in the freezer for 5-10 minutes for firming up the butter and they will hold the shape when baked

Bake in the middle of a pre-heated oven at 160 C for about 8-10 minutes or until slightly golden in edges

Let cool on a wire rack, they will firm up as they cool

9 Melt the chocolate and dip one end of the almond cigars in the chocolate or just drizzle over

Enjoy with a hot cup of tea or a cold glass of milk!