Eggless Danish Butter Cookies

Hello all. Hope you guys are doing fine. Picking up my blog after a long long time. I realised that I have loads of unpublished recipes in the draft folder. Trying my best to pick up each and publish them one by one 🙂 With lots of festivals and holiday seasons coming up, it surely is a great idea to post a few recipes. So stay tuned to the blog, though gone are the days when people had the patience or time to go through a written blog and try out a recipe. People love short reels in comparison to long written posts 🙁 Anyways thanks to all my loyal followers for being with me all these years. It really really means a lot.

I am sure everyone would have eaten these Danish Butter cookies as a child. Remember the dark blue round tin filled with these delicate cookies which would often get filled with mom’s sewing accessories as soon as the cookies get over 🙂 So, how about trying an eggless version of these cookies? It’s very easy and you require only a few basic ingredients which are often found in our kitchen pantry. Please do try it and share your feedback. Till then happy baking.

Ingredients:

• All purpose flour 125 gm
• Corn flour 1 tsp
• Butter 100 gm
• Powdered sugar 75 gm
• Vanilla extract 1 tsp
• Salt a pinch
• Milk 1-2 tbsp

Method:

• Line a baking sheet with parchment paper or place a silicon mat.
• Beat the measured quantity of butter and powdered sugar using a stand mixer, hand whisk or an electric whisk till it’s light and fluffy. Add the vanilla extract and mix well.
• Sieve the flour, salt and cornflour and add it to the butter sugar mixture.
• Add little milk and mix to form a soft dough. Make sure the dough is very soft and in a pipeable form. 
• Transfer the dough into a double layered piping bag attached to a nozzle of your choice.
• Pipe into rosettes or any desired shape leaving some space between two adjacent cookies.
• Freeze the cookies on the tray for 1-2 hours or refrigerate for 5-6 hours.
• Preheat the oven at around 170-180 degree Celsius for ten minutes.
• Bake the cookies for 20-22 minutes or till the edges look golden.
• Remove the tray from the oven and allow the cookies to cool in the tray for 6-8 minutes.
• Transfer the cookies onto the wire rack and cool completely.
• Store in an airtight container and enjoy this buttery delight 🙂

Notes:

• Use all ingredients at room temperature.
• You may sprinkle some granulated sugar on top of the piped cookies.
• These are very mildly sweetened cookies. If you like your cookies more sweet you may add one or two tablespoons of extra sugar.