I remember when I was little we'd often go around to my parent's friend's houses for public holidays. There'd always be sumptuous feasts, games (for both kids and adults), hours of TV and Royal Dansk Butter Cookies in a big blue round tin. My parents aren't big on the sweets, so we never bought these cookies ourselves, which only made those at other people's homes extra special. The piped ones always went first. And then the pretzel ones. And then nobody would have any room left for the crappy ones (another reason why we didn't buy any: the tins never get finished).
It had been a long time since I last had one of these cookies from a tin. And I missed them. So like any food blogger worth her sugar, I baked some.
They were really good.
And then my Mother gave them all away. I only had 4! 4!
Oh well...an excuse to make another batch I suppose.
Danish Butter Cookies
45g icing sugar
135g plain/all purpose flour
1tsp vanilla essence
1/2tsp baking powder**
*I always like to use salted butter, simply because I like the hit of saltiness among the sweet, but by all means use unsalted if you prefer.
**The baking powder is optional. Most butter cookie recipes are without it, but I like to give my cookies a bit extra crisp fluffiness.
These have got to be the easiest cookies I've ever made. All done in one bowl, with a hand mixer. Simply cream together the butter and icing sugar until light and creamy. Add the sifted flour and baking powder and mix in. Add the vanilla essence and beat in. And the batter is done!
Line a cookie sheet with baking paper. Spoon everything into a piping bag fitted with a star tip and pipe into circles, or whatever shape you want. I found that the batter was a bit too stiff for piping, so I gave it a couple seconds in the microwave until it was pipable. Take care not to nuke it for more than 5-10 seconds at a time though, or you might end up with a melted butter soup. Bake at 150°C for 12-15 minutes until lightly browned.
Try to refrain from eating all of them withing the hour.