I'm just obsessed with Danish cookies. They all seem to be so delicious! I don't think there will be one I don't like.
Today I made Vaniljekranse, or commonly known in the USA, Danish butter cookies. You often see them in blue tins in stores. I personally prefer this homemade recipe to the store bought ones, but you be the judge.
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Ingredients
14 tablespoons of butter (1 stick and 6 tablespoons)
1 egg
2 tablespoons of vanilla paste
1 cup powdered sugar
2 1/2 cups flour
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Directions
You'll want to preheat your oven to 400F/200C at some point.
Make sure your butter is room temperature.
If you have a standing mixer, put everything in and mix it on the slowest speed.
If you're doing it by hand, put everything in a medium sized mixing bowl and mix it together with a spatula. I chopped my butter up with the spatula so it would be easier to work with. I put the rest of the wet ingredients in the bowl. In my huge measuring cup I mixed the sugar and flour together with a fork just to help get it more even when I combine it all.
Pour the dry ingredients into the mixing bowl. Mix with your spatula until it seems well mixed.
Prepare your cookie sheets. I sprayed mine with a cooking spray and put parchment paper on the pan and sprayed it again. Though it seemed like they would've just come right off greased or not because of the paper.
Prepare your piping bag. I'm not sure what tip I used but you'll just want some type of star tip. If you don't have piping bags I would recommend either trying a plastic sandwich bag, or just making round cookies. The cook time might vary but just keep an eye on them after 8 minutes. And if you haven't got fancy decorating tips you could try just making plain rings.
Start piping wreaths onto your pan. They don't really need to be very far apart, just not touching. *See picture below* Then put them in the oven for about 8 minutes. I had to cook mine 10-15 since I'm in a high altitude area of 3600 feet, as well as having different colored pans. One light and one dark. A dark pan will cook things faster.
Let them cool for a bit and put them in some kind of air tight container. I put mine in cookie tins.
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My thoughts
The vanilla paste
It really is worth getting. Vanilla paste has the little black flecks like you would get from a vanilla bean, but with the ease of use as vanilla extract! It's much more flavorful compared to vanilla extract as well. You could probably get away with using vanilla extract in this recipe, but I don't think they would've turned out nearly as good had I not used the paste. Of course you can use other forms of vanilla too, like beans or powder. The vanilla paste was definitely less intimidating for me, and it was cheaper than buying beans.
Below is a link to the one I used.
Below is a link to the one I used.
Over all
I just love them!
They are super delicious! You can enjoy all year round. The recipe was fairly easy, and mixing by hand was no problem. Making them into little wreaths makes them really cute and fancy! I will definitely be making more!!
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