These Danish cookies, both melt-in-your-mouth and slightly crispy on the outside, are a perfect match for a coffee break or a delightful snack. They boast a delicious aroma of vanilla and butter\u2014absolutely scrumptious!<\/p>\n
– 20 cookies
\n – Butter: 250 g
\n – Powdered sugar: 100 g
\n – Vanilla sugar: 1 packet
\n – Salt: a pinch
\n – Egg: 1
\n – Flour: 250 g
\n – Cornstarch: 50 g<\/p>\n
– Total Time: 1 hr 5 min
\n – Prep Time: 20 min
\n – Cook Time: 15 min<\/p>\n
In a large mixing bowl, cream the softened butter with the powdered sugar, vanilla sugar, and a pinch of salt until light and fluffy. Add the egg and mix well.<\/p>\n
Sift the flour and cornstarch together and gradually blend it into the butter-sugar mixture until the dough is smooth and pliable. Shape it into a ball, wrap in plastic wrap, and refrigerate for 30 minutes to firm up the dough.<\/p>\n
Preheat the oven to 350\u00b0F (180\u00b0C). On a lightly floured surface, roll out the dough to about 1\/5 inch (0.5 cm) thickness. You can cut out the cookies with any cookie cutter you have, or for a fancy presentation, use a piping bag as I do to create elegant shapes directly on the baking sheet. Place the cookies on a baking sheet lined with parchment paper and sprinkle with pearl sugar or sliced almonds if desired.<\/p>\n
Bake in the oven for 12 to 15 minutes, until the cookies are lightly golden around the edges. Allow them to cool for a few minutes on the baking sheet before transferring to a cooling rack to cool completely.<\/p>\n\n\n