Butter cookies are often called Brysslkex or Danish biscuits. They have a firm texture and are crisp on the outside and soft on the inside. This is mostly due to the butter and sugar used in the recipe. I often make them up on the weekends, and have them with a nice cup of tea or coffee.
There are a few tips and suggestions when making these simple and tasty butter cookies. First, be sure you use unsalted butter and it is at room temperature or it will alter the taste and be difficult to work with, respectively.
It is common to use white granulated sugar in the recipe, but brown sugar can be used in a pinch. Be sure to use a good quality vanilla extract as well, as it will make the world of difference.
I use a fairly large star tip to pipe the cookies, but you can use the tip of your choice. In terms of the shape, I do the traditional circle cookie, but you can do the shape of your choice. Remember, if you don’t have a piping bag, you can always use a piece of plastic and cut a hole in the edge.
The cookies bake up beautifully at 350 degrees F or 177 C for about 8 to 10 minutes. Keep an eye on them, however, as ovens do vary. You want them a nice, beautiful golden brown around the edges.
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- 120 grams (1/2 cup) of softened butter
- 90 grams (1/2 cup) of white granulated sugar
- 1 egg
- 120 grams (1 cup) of all purpose flour
- 1/8 tsp of salt
- 1/2 tsp of vanilla extract
- Heat your oven to 350 F or 177 C.
- Combine the butter, sugar, egg, and vanilla extract in a bowl. Using an electric mixer or whisk, beat until creamy and well combined.
- Sift in the all purpose flour and salt. Mix again until well incorporated.
- Transfer the mixture into a piping bag with a fairly large star tip.
- Pipe the mixture, using the design of your choice, onto a baking tray lined with parchment paper.
- Bake for 8 to 10 minutes or until the sides are golden brown.
- Allow to cool completely.
- Serve and enjoy your butter cookies.