Danish Butter Cookies Recipe | Love With Recipes
Serves: 24 pieces
Category: Desserts
Ingredients
| Ingredient | Quantity |
|---|---|
| Butter (softened) | 170 g |
| Hazelnut flour | 150 g |
| Powdered sugar | 170 g |
| Vanilla bean | 1 |
| Fine salt | 2 g |
| Whole milk | 80 g |
| Eggs | 100 g |
| All-purpose flour (00 flour) | 300 g |
| Dark chocolate chips | 80 g |
| Dark chocolate (for decoration) | 200 g |
Nutritional Information (per piece)
| Nutrient | Amount |
|---|---|
| Calories | 110 |
| Carbohydrates | 10 g |
| Protein | 2 g |
| Fat | 7 g |
| Saturated Fat | 4 g |
| Sugar | 7 g |
| Fiber | 1 g |
| Sodium | 15 mg |
Instructions
| Step | Description |
|---|---|
| 1 | Prepare the dough: In a stand mixer fitted with a paddle attachment, combine the softened butter, powdered sugar, and the seeds scraped from the vanilla bean. Add the salt and mix at low speed until the ingredients start to come together. Increase the speed to create a fluffy, creamy mixture. |
| 2 | Gradually add one egg, allowing it to be fully incorporated before adding the hazelnut flour in portions. Continue mixing, scraping down the sides of the bowl with a spatula to ensure all ingredients are evenly combined. |
| 3 | Add the remaining egg along with the rest of the hazelnut flour. Once fully mixed, pour in half the milk. Begin incorporating the sifted all-purpose flour one tablespoon at a time while mixing at a low speed. |
| 4 | Pour in the remaining milk, mixing until a smooth, creamy dough forms. Finally, fold in the dark chocolate chips to distribute them evenly throughout the dough. |
| 5 | Shape the cookies: Transfer the dough into a piping bag fitted with a plain round tip approximately 1 cm in diameter. Pipe the dough onto a parchment-lined baking sheet, creating sticks approximately 5 cm long. |
| 6 | Bake: Preheat your oven to 180°C (static setting). Bake the cookies for 20 minutes, or until they turn a light golden brown. Remove from the oven and let the cookies cool completely on a wire rack. |
| 7 | Decorate: Once cooled, melt and temper the dark chocolate. Dip each cookie halfway into the chocolate. You can dip the longer side, the shorter side, or even at a diagonal for variety. Allow excess chocolate to drip off, then place the cookies on parchment paper or a cooling rack to set. |
| 8 | Serve: Allow the chocolate to fully solidify in a cool place before serving these delectable Danish butter cookies. Enjoy their delicate crunch and rich buttery flavor! |
Tips for Success
- Room Temperature Ingredients: Ensure the butter is softened and the eggs are at room temperature for smoother mixing.
- Precise Piping: Use a consistent motion when piping to ensure evenly sized cookies that bake uniformly.
- Chocolate Tempering: Properly tempering the chocolate will give it a glossy finish and a satisfying snap when bitten into.
Keywords
Danish butter cookies, holiday desserts, hazelnut cookies, chocolate dipped cookies, homemade cookies, classic butter cookies, festive treats, cookie recipes
