How to Create Danish Butter Cookies
In this section, you’ll find detailed instructions and sequential images that guide you through the recipe. The complete list of ingredients is provided below.
Step 1: Prepare three baking trays by lining them with parchment paper or silicone mats.
Step 2: In the stand mixer bowl fitted with the paddle attachment, combine the butter and powdered sugar. Beat until the mixture is light and fluffy, approximately 3-5 minutes.
Step 3: Incorporate vanilla and almond extracts. Mix again until fully blended, scraping down the bowl’s sides as necessary.
Step 4: In a separate large bowl, whisk together flour, cornstarch, and salt.
Step 5: Gradually add the flour mixture to the butter blend. Beat until just incorporated.
Step 6: Add milk to the mixture. Stir just until combined.
Step 7: Move the cookie dough into a piping bag fitted with a large star tip.
Step 8: Pipe the dough onto the prepared trays, ensuring to leave about 2 inches between each cookie. If the dough is too stiff to pipe, gradually add more milk until it reaches the right consistency.
Step 9: Refrigerate the trays with the piped cookie dough for a minimum of 30 minutes.
Step 10: Preheat your oven to 325°F.
Step 11: Dust the tops of the cookies with raw sugar.
Step 12: Bake for approximately 15-20 minutes, or until the edges take on a light golden hue. Let the cookies cool completely on the baking sheets.
