Danish Butter Cookies
📜 Collection: Gail Collection | ✍️ Attribution: Unknown | 📂 Category: Desserts A classic, large-batch recipe for Danish Butter Cookies featuring a unique method of folding stiffly beaten egg whites into a rich butter dough. These cookies offer a wonderfully light and crisp texture perfect for any occasion.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 25 mins | 8 mins | None | Approx. 7 dozen cookies |
🔪 Key Equipment
- Electric mixer
- Large mixing bowl
- Clean mixing bowl
- Cookie sheet
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 pound (4 sticks) | Margarine or butter | softened |
| 1 cup | Sugar | granulated |
| 2 | Eggs | separated |
| 5 cups | Flour | sifted all-purpose |
| 2 teaspoons | Vanilla Extract | none |
| Optional | Glazed Fruit | for decoration |
Instructions
Step 1: Prepare the Base
- Preheat your oven to 360°F.
- In a large bowl, cream the 1 pound margarine and 1 cup sugar together with an electric mixer until well combined.
- Add the 2 egg yolks and 2 teaspoons vanilla extract, and beat until incorporated.
Step 2: Prepare the Egg Whites
- In a separate, clean bowl, beat the 2 egg whites with clean beaters until stiff peaks form. Set aside.
Step 3: Combine and Bake
- On low speed, gradually add the 5 cups sifted flour to the creamed mixture; the dough will be very stiff.
- Gently fold the stiffly beaten egg whites into the dough until just combined.
- Take a half teaspoon of dough, roll it into a small ball, and place it on an ungreased cookie sheet. Flatten the ball with your fingers or the bottom of a glass.
- If desired, press a small piece of glazed fruit into the center of each cookie.
- Bake for about 8 minutes, or until the edges are lightly golden and fragrant.
💡 Make-Ahead & Storage: Store in an airtight container at room temperature for up to one week, or freeze the unbaked dough balls for up to 3 months.
Original Recipe Scan
