Danish Butter Cookies

What you'll need

• Parchment paper
• Good quality baking sheets
• Piping bag with a large star tip

Ingredients

• 150g (⅔ cup) unsalted butter, softened
• 150g (¾ cup) granulated sugar
• 1 large egg, room temperature
• 1 tsp vanilla extract (or the seeds of ½ vanilla bean)
• 200g (1⅔ cups) all-purpose flour
• 50g (½ cup) almond flour
• ¼ tsp salt
• Granulated sugar, for dusting (optional)

Instructions

1. Preheat & prepare Preheat oven to 175°C (350°F) and line baking sheets with parchment paper or silicone mats.
2. Cream butter and sugar Beat the softened butter and sugar together until just combined and lightened, about 1–2 minutes. Don't over-whip — too much air makes the piped ridges soften and blur in the oven.
3. Add egg and vanilla Beat in the egg and vanilla until fully incorporated.
4. Incorporate the dry ingredients Add the flour, almond flour, and salt. Mix on low speed until a smooth, soft, pipeable dough forms. It should be soft enough to push through a star tip but firm enough to hold its shape.
5. Shape the cookies Transfer to a piping bag fitted with a large star tip and pipe 4–5cm (1½–2 inch) rings onto the prepared baking sheets. Chill the piped rings for 15 minutes before baking to keep the ridges sharp.
6. Add topping Optionally sprinkle a pinch of granulated sugar over each cookie before baking.
7. Bake Bake for 10–12 minutes until the edges turn lightly golden. The centers may look soft — they will firm up as they cool.
8. Cool Let cookies rest on the baking sheet for 2–3 minutes, then transfer to a wire cooling rack until completely cooled.