Hello and welcome to In the Kitchen with Matt.
I am your host, Matt Taylor.
Today I'm going to show you how to make homemade
Danish butter cookies.
I love butter cookies.
Now, Danish butter cookies are pretty much a shortbread or
type of shortbread cookie, and usually they are formed in
a little designs and super yummy and they taste pretty
much exactly like shortbread.
And it's really good and simple to do only five ingredients.
And also, you can actually make them with three ingredients if
you leave out the vanilla and the salt.
If I can do it, you can do it.
Before I move on and make sure to subscribe to my channel and
hit that notification bill so you don't miss out on any of my
new videos that you did baking down below in the
description box, you'll find a list of the ingredients and
their amounts begin by preheat the oven to
325 degrees Fahrenheit.
I believe that's 160 to 160 Celsius.
And now what we want to do is we want to cream the butter
with the sugar.
Now, I have one half cup of unsalted butter here and it's
been sitting at room temperature for about an hour.
You can use salted butter.
If you do use melted butter, don't add any additional salt.
And then I have one half cup of powdered sugar.
You can use granulated sugar if you do, you're not going to use
a half cup.
Use a third cup of granulated sugar.
I use powdered sugar.
It just dissolves better in the butter when you're
fluffing it, and it just creates a better texture
for the cookie.
But you can use granulated sugar.
So I'm going to take this right here and I will just add the
powdered sugar in there.
And now we are going to cream this for 5 to 10 minutes.
It's a long time, but we want to get it nice and fluffy.
Okay.
And periodically, if you need to come in here and scrape the
sides of the ball, make sure to get all the
sugar incorporated.
And when you are done, the butter should be
super pale, like almost white in color.
And then.
Now what I want to do is I want to add in my vanilla extract,
I'm just using a half teaspoon of vanilla extract.
It is optional and you do not have to add the vanilla.
And then I'm going to take my salt.
This is about an eighth of a teaspoon of salt.
Again, if you're using salted butter,
leave out the salt.
And I'm going to add that to one cup of flour,
all purpose flour.
If you don't have all purpose flour, you can
use cake flour.
I'm just going to put this in a sifter here
and just do about a third of it at first.
Another third one.
And then the rest of that flow.
Why?
Okay.
I'm done with the mixer.
You can put that away.
All right, once we have it in there, I'm just going to
bring this together
and kind of just push it around with my spatula here.
So look at that nice little audio.
And then with clean hands, I have a disposable
paper bag here.
Can you just use a normal paper bag or do a Ziploc freezer bag?
And I have the wilt and one in tip, but you can use any
large tip that you want.
I just like the design and look of this one down below in
the description, I'll put a link where you can pick up
these disposable bags.
And the tip.
Oh, I'm just trying to you.
Fold this over my hand here.
And then grab the dough and just push it all in there.
And twist and push and twist and push.
And then all I have is
a sheet pan here lined with a silicone making out where you
can use parchment paper as well.
And then I want to just pipe in my designs or just pipe it
in a circle.
Like that.
I'm going to show you how you can do something cool without
a piping bag.
Take some dough.
And just when I press it down with our palm here.
And then.
Just kind of go around with your fork like that.
I'm going to show you another tip.
This is the 847.
This is the one that I use
for my churros.
And if for some reason you didn't like how your designs
turned out, you can just scoop them back up, put them together
and redo them really easy.
Don't worry about it.
So then what we're going to do is we're going to bake these in
the oven again, 325 Fahrenheit, 162 Celsius,
and bake them for somewhere between 12 to 18 minutes until
just slightly golden brown.
You don't want to bake them too long onto that step.
And when they come out of the oven, they will look
something like this lightly golden brown around the edges.
And overall, they're more of a bland color as opposed to like
that pale yellow or whitish color.
Just let them sit on the cookie sheet for about 5 minutes and
then we are going to transfer them over to a wire rack to
cool completely and it should just come right up.
And if you notice, which is classic for.
Shortbread and Danish butter cookies as they keep their
shape really well no matter what design you use.
They will keep their shape
and it should be nice and light and crunchy feeling.
Which is what you want.
If you've never had shortbread or Danish cookies before.
They're not going to be soft cookies.
These are meant to be crumbly and crunchy.
It's just the style of cookie that they are.
And this made about 24 cookies.
I made a lot of small ones.
So if you make a lot of larger ones like this, these ones,
you won't get as many.
And you can just leave them like this.
They're ready to go.
Or before you bake them, you can put some like the large
sugar crystals, like finishing sugar on top.
And that's kind of a classic look for them.
Or you can also just come in here.
And do you a little bit of powdered sugar on them
if you want.
There you go.
Danish butter cookies, very similar to a shortbread,
is the type of shortbread cookie really easy to do?
Like I said, very few ingredients.
If I can do it, you can do it.
I'm Matt Taylor.
This has been another episode of In the Kitchen with Matt.
Thank you for joining me as always.
If you have any questions, comments, requests, put them
down below and I will get back to you as soon as I can.
Thumbs up down the corner.
Push it.
Don't forget to subscribe to my channel and check out
my other videos.
Take care.
Time for me to dive into one of these.
Oh, yeah.
I'm going to grab this one right here.
Hmm.