Danish Butter Cookies recipe
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Ingredients
- 4 cups all-purpose flour ¾ cup white sugar 1 teaspoon baking soda 1 pound unsalted Danish butter (such as Lurpak® or Plugrá®), room temperature 1 large egg, beaten 1 cup turbinado sugar 1 (8 ounce) package semisweet chocolate bar (such as Ghirardelli®), chopped 2 tablespoons flaky sea salt
Nutrition Info
- 90.2 caloriescarbohydrate: 10.1 gcholesterol: 13.8 mgfat: 5.4 gfiber: 0.4 gprotein: 0.9 gsaturatedFat: 3.3 gservingSize: -sodium: 143.1 mgsugar: 5.4 gtransFat: : -unsaturatedFat: : -
Directions Danish Butter Cookies
Directions
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Preheat the oven to 325 degrees F (165 degrees C), with racks in the upper and lower third. Line 2 large baking sheets with parchment paper.
Whisk flour, sugar, and baking soda together in a large bowl. Set aside.
Beat butter using the paddle attachment of an electric mixer on medium-high speed until fluffy, about 1 1/2 minutes. Gradually add flour mixture and beat on medium-low speed until just combined, about 2 minutes. Divide dough into quarters.
Working with one quarter at a time, roll dough between 2 large sheets of parchment until 1/8-inch thick. Chill between the parchment on a baking sheet until firm, about 15 minutes.
Cut out enough cookies to fill the 2 baking sheets with 2-by-1 1/2-inch rectangles or your desired shapes. Arrange 1 inch apart on the sheets. Brush tops of cookies with some of the egg and sprinkle evenly with a portion of turbinado sugar. Keep unused dough in the fridge.
Bake cookies, 2 sheets at a time, until pale golden, 14 to 15 minutes, rotating pans after 7 minutes. Let cookies cool on sheets for about 5 minutes, then carefully move them to a wire rack to cool completely before dipping. Cut, brush, and bake the remaining cookie dough in the meantime.
Place chocolate in a microwave-safe bowl. Microwave on high for 30-second intervals until melted and smooth, about 1 1/2 minutes. Either dip cookies halfway in chocolate mixture and let excess drip off, or use a fork and drizzle chocolate Jackson Pollack-style over cookies over a parchment-lined baking sheet. Sprinkle salt over chocolate. Let rest until chocolate sets, about 1 hour.