I am not a fan of biscuits and cookies unlike my siblings. I have not tasted half the biscuits in the market. I have no clue how an oreo cookie tastes and I don't fancy the dark fantasy cookies my brother raves about. But I love home baked cookies. I love the buttery flaky texture and the aroma of freshly baked cookies. I don't have kids and my hubby and I are poor eaters when it comes to cookies so whenever I bake a batch of cookies they stick around for 2-3 months. So I try my hands at cookies 3-4 times in a year. I love butter cookies especially the Danish butter cookies. Danish butter cookies is my ticket to my childhood memories. Having grown up in Kuwait this was something we had quite often. I loved the fact that the butter cookies were stacked up in cup cake liners in a metallic royal blue tin. We loved the tin which was often used to store our bead jewellery and accessories.The cup cake liners were used for making mini umbrellas with tooth picks. We designed the liners using crayons and then made these umbrellas for our dolls. And while we were engaged in these tasks we leisurely nibbled these cookies. These cookies were so common at home mom never restricted us on the quantity we ate. I guess she liked the cookie tins and wanted it for something too but then often lost to us over the fight for the tins. Till date my mom stores her threads and spools in a red cookie tin and my sister stores all her kinder toys ( yes we had kinder way back then and it had more chocolate than the kinder we get in India) in a brown tin. The typical Danish cookies that we had came in 6 shapes- a rectangle sugar sprinkled cookies, plain round one, pretzel shaped one with sugar , a round one with three lines ( like the one I baked for this post), a wreath like one which looked like a swirl with a hole in the centre and a dark brown colored cookie.
Back in India I forgot about these cookies until recently when I saw a royal blue tin at Nuts and Spices, Chennai.I was surprised at how expensive they were and it then struck me that there would be recipes online. And I found this recipe at Travellingfoodies where there was a passionate discussion on danish butter cookies. I wanted to pipe wreaths but I used the wrong nozzle and ended up struggling to pipe. I went for the round shape with three lines instead and eventually they turned out good were buttery and flaky.I guess that's all that matters when you bake butter cookies. I was too lazy to photograph these beauties and that shows in my pics, I do regret for not paying due respect to my effort but I guess it will inspire some of you to go ahead and bake.
Ingredients for Klassiske Vaniljekranse- Danish Butter Cookies ( Recipe source- Travellingfoodies.com)
Egg- 1
Butter- 200g
Icing sugar- 130 g
Flour- 320 g
Vanilla essence- 2 tbsp
Directions
Place all the ingredients in a bowl and mix using a paddle attachment. Use Wilton 1m open star tip if you are using the piping bag and pipe wreaths or shape your cookies the way you like.
Place the piped or shaped cookies onto a cookie sheet. Bake at 200 degrees for 7- 8 minutes. Cool the cookies for sometime on the cookies sheet before you transfer it to an air tight container.
This recipe does not require chilling the dough so you can start shaping them as soon as the dough is ready. Please remember all the ingredients should be at room temperature before you start mixing the ingredients for preparing the dough.
