Danish butter cookies - by Irene Lim

 

Recipe

 

190g Unsalted Butter

½ teaspoon fine salt

½  teaspoon vanilla paste or vanilla extract

80g icing sugar

30g egg white (approximately the white of 1 egg)

250g plain flour

Method

Heat oven to 180ºC. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg whites and vanilla until well mixed. Sieve flour and salt and add into the butter mixer, beat at low speed until thoroughly mixed.

Scope dough into piping bag fitted with a star tip and pipe circles/wreaths on a lined baking tray. Bake 10-12 minutes or until lightly browned around the edges. Remove to a wire rack to cool completely. Store in an airtight container.