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Serve these cookies with tea, coffee, or a cold glass of milk. They also make excellent edible gifts when packed in a tin or jar. Store in an airtight container at room temperature for up to 2 weeks. For longer storage, freeze in a sealed bag for up to 2 months.
Variations:
Dip half of each cookie in melted dark chocolate for a luxurious twist.
Add a pinch of lemon zest to the dough for a citrusy note.
Replace vanilla with almond essence for a slightly nutty flavor.
Shape the dough into logs, chill, and slice for a more traditional round cookie.
FAQ:
Can I use unsalted butter?
Yes, but add a pinch (ΒΌ tsp) of salt to enhance the flavor.
Can I use all-purpose flour instead of cake flour?
You can, but the texture may be slightly less tender. Cake flour gives a more delicate crumb.
Is corn starch necessary?
Yes, it helps create the light, crumbly texture typical of Danish cookies.
Can I skip the piping and shape by hand?
Yes, roll the dough into small balls and flatten slightly with a fork if you prefer.
How do I prevent the cookies from spreading too much?
Chilling the piped dough before baking helps retain the cookie shape.
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