How To Pipe Butter Cookies

Back in September which seems like a million years ago at this point I asked readers for holiday recipe requests and Susan said she would love a recipe for the Danish butter cookies.

How to pipe butter cookies. After piping your cookies transfer the sheet pan into the freezer to freeze the cookies while the oven preheats. Preheat oven to 350 degrees and line cookie trays with parchment. 2 teaspoons pure vanilla extract.

The first few we did we found a bit hard to get through the nozzle but the more you hold the piping bag the softer the mixture will become and the easier it is to pipe. Perfect for borders piping meringues or adding simple decorations to cakes and cookies the dot is an easy technique to master. I also like to bake these cookies at a high temperature 375 F 190 C.

If the dough is too firm to pipe you can return the dough to your mixing bowl and add another egg yolk. Pipe the cookies onto the baking tray lined with baking paper. This simple butter cookie recipe can be made using a cookie press or a simple piping bag with the tip of your choice.

Using any round decorating tip simply squeeze the bag to form a dot. They have a nice buttery vanil. These Danish Butter Cookies taste just like the ones in the Royal Dansk blue tin.

Heres what you are going to need. Add vanilla essence and mix till combined. While butter cookies will hold their shape while baking the dough is much softer and for best results should be piped onto a baking sheet and then baked.

If the dough appears to be too soft to pipe add a few more tablespoons of flour and mix thoroughly. You can vary the cookies. In a large bowl cream the butter sugar salt until light and fluffy.