Crisp vanilla Danish butter cookies

Crisp vanilla Danish butter cookies

By
From
The Scandinavian Cookbook
Makes
80
Photographer
Lars Ranek

Vanilla butter cookies are the best in the world, crisp with the taste of real vanilla. Be sure to make enough to last the entire Christmas holidays!

Ingredients

Quantity Ingredient
375g butter
250g caster sugar
1 egg
2 vanilla pods
500g plain wheat flour

Method

  1. Cream the butter and sugar together in a bowl until the mixture is pale and fluffy. Add the egg and continue beating. Split the vanilla pods lengthways and scrape out the seeds with the tip of a knife. Stir them into the flour, then fold all the dry ingredients into the butter mixture. Wrap in cling film and chill for 2 hours.
  2. Preheat the oven to 200°C. Roll the dough into very thin sausages about 5 or 6 cm long. Curl each one into a ring and press the ends firmly together. Place on a baking tray lined with baking paper. Bake for about 8 minutes, then cool on a wire rack. Store the cookies in an airtight tin and do not mix them with other types of cookies or they will go soft.
Tags:
Scandinavian
Trine Hahnemann
seasonal
healthy
Danish
Swedish
Norwegian
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