Danish cookies

 
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Danish cookies
Danish brown butter cookies. A good idea for gifting

Ingredients

  • 100 grams (0.5 cups) Sugar
  • 220 grams (1 cups) Salted Butter cubed
  • 1 Egg
  • 280 grams (2 cups) Flour
  • 1 teaspoon Vanilla Extract
  • 90 ml (6.00 tablespoon) Milk
  • ¼ teaspoon Salt
  • ½ teaspoon Baking Powder
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Directions

40 minutes
  • 1Preheat oven to 180 C
  • 2Add butter to a heavy-bottomed saucepan and melt over medium heat. Stir occasionally until the butter starts to gain color and become frothy. This process takes about 5-8 minutes. Make sure not to take your eyes off the butter to ensure the butter doesn't burn.
  • 3Strain the butter using a tea strainer and transfer it to another bowl.
  • 4Refrigerate this for about 2 hours or until the butter has solidified again.
  • 5Bring the solidified butter back to room temperature. Cream it with the sugar using a hand blender or stand mixer with the paddle attachment. Cream it for 5-6 minutes until the sugar has almost completely dissolved. The mix should be light and fluffy.
  • 6Add the egg and blend for 1 minute.
  • 7Add milk and vanilla essence and blend for another minute. Sieve in the flour, baking powder and salt and fold to combine. Make sure there are no lumps in the mixture.
  • 8Transfer the dough to a piping bag and pipe onto a greased and lined baking tray.
  • 9Use a star nozzle like the Wilton 1M nozzle tip for rosettes and stars, a small round nozzle for the bows and an open star nozzle like the Wilton 4B for the wreaths. As the dough is quite tight, double bag the nozzles, i.e., use two piping bags for each nozzle.
  • 10Bake for 11-13 minutes at 180C or until the edges have a golden brown color.
  • 11Remove from the oven and allow them to cool for 15-20 minutes. Carefully remove the cookies from the parchment paper and transfer to a plate.
 

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