BUTTER COOKIES IN BLUE TIN RECIPES
DANISH BUTTER COOKIES RECIPE - HOW TO MAKE DANISH BUTTER ...
This Danish butter cookie recipe helps you to recreate the famous treats at home! The buttery cookies come in a variety of shapes and are separated by white cupcake liners.
Provided by THEPIONEERWOMAN.COM
Categories baby shower birthday bridal shower Christmas baking comfort food dessert snack
Total Time 1 hours
Prep Time 20 minutes
Cook Time 0S
Yield 24 servings
Number Of Ingredients 6
Steps:
- Place the softened butter and sugar in a large bowl (or the bowl of a stand mixer). With a hand mixer (or stand mixer with a paddle attachment) on medium-high speed, beat until very light and fluffy, 3-4 minutes. Add the egg and vanilla and mix well to combine. Add the flour 1 cup at a time, mixing on low to combine completely in between each addition. Scrape the bottom and sides of the bowl as needed. Transfer the dough to a piping bag fitted with a large, star tip (with a wide opening). Pipe the dough in a circle shape, about 2" in diameter, overlapping by about 1/2-inch at the edges. Sprinkle all over with sparkling sugar. Refrigerate the cookies for 30 minutes (or freeze for 15 minutes) in order to firm up and prevent spreading while baking. Preheat the oven to 350 degrees. Bake cookies for 12-15 minutes, until the edges are just lightly golden. Let cool on a sheet tray for 5 minutes, then carefully transfer to a cooling rack to cool completely. Once cool, store in an air-tight container in a single layer, between layers of parchment paper, at room temperature for up to 1 week.
DANISH BUTTER COOKIES RECIPE | FOOD NETWORK KITCHEN | FOOD ...
These staple Christmas cookies, often sold in a decorative blue tin at the grocery store, are similar to sweetened, crispy shortbread but with an unbelievable vanilla-almond flavor. Our homemade version is even better-- soft on the inside, crispy on the outside, with a fresher, lighter and more delicate taste than the industrial made treats. You can serve them plain, or jazz them up with melted chocolate and sprinkles or a maraschino cherry in the middle to give you all the holiday feels.
Provided by Food Network Kitchen
Categories dessert
Total Time 1 hours 30 minutes
Cook Time 15 minutes
Yield 24 cookies
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F.
- Beat the butter and sugar in a stand mixer fitted with the paddle attachment at medium speed until light and fluffy, about 5 minutes. Mix in the milk, vanilla extract, almond extract and egg.
- Reduce the speed to low and mix in the flour and salt until just combined. Transfer the dough to a pastry bag fitted with a large star tip. Pipe 2-inch circles spaced 2 inches apart onto two ungreased baking sheets. Chill until firm, about 30 minutes.
- Bake until the cookies are just set and the bottoms are slightly golden brown, 12 to 14 minutes. Transfer the cookies to a wire rack to cool completely, about 30 minutes. The cookies can be stored in an airtight container for up to 1 week.
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BUTTERNUT COOKIES | JUST A PINCH RECIPES
Oh wow... these buttery cookies are so delicious. They're crunchy little balls of yumminess. Sort of remind us of a Mexican cookie (but even better!). The butterscotch chips are a bonus; they add so much flavor. Drizzling with the rum glaze and sprinkling with chopped nuts add an extra pop of flavor. A fantastic cookie for your holiday cookie tray. But, they're so good you'll find excuses to make these often.
From justapinch.com
Reviews 5
Category Cookies
Cuisine American
From justapinch.com
Reviews 5
Category Cookies
Cuisine American
- Sprinkle with chopped pecans and allow the glaze to set up.
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Make these super easy blueberry muffins for a fun weekend bake. You're just a few simple steps away from bite-sized blueberry treats
From bbcgoodfood.com
Total Time 40 minutes
Category Dessert, Snack
Calories 226 calories per serving
From bbcgoodfood.com
Total Time 40 minutes
Category Dessert, Snack
Calories 226 calories per serving
- Cool in the tin for 10 mins, then carefully lift out onto a wire rack to finish cooling. Will keep for 3-4 days in an airtight container – after a day or two, pop them in the microwave for 10-15 secs on high to freshen up.
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PITHIVIER PIE | JAMIE OLIVER RECIPES
From jamieoliver.com
Total Time 4 hours 30 minutes
Calories 442 calories per serving
Total Time 4 hours 30 minutes
Calories 442 calories per serving
- Preheat the oven to 200ºC/400ºF/gas 6.
- Scrub the celeriac, rub with 1 tablespoon of oil and wrap in tin foil. Roast for 1 hour 30 minutes, then finely slice and season with sea salt and black pepper.
- Meanwhile, halve, wash and finely slice the leeks, then place in a large casserole pan on a medium heat with the butter. Peel, finely slice and add the garlic and mushrooms, then cook for 15 minutes.
- Stir in the flour and mustard, followed slowly by the milk, then simmer for 5 minutes, or until thickened, stirring regularly, and remove from the heat.
- Pick, finely chop and stir in the parsley, crumble in the cheese, then season to perfection.
- Line a 20cm bowl (8cm deep) with clingfilm. Arrange slices of celeriac in and around the bowl until covered. Reserving half the sauce, layer up the rest with the remaining celeriac in the bowl, finishing with celeriac.
- Pull over the clingfilm, weigh it down with something heavy, and chill overnight with the remaining sauce.
- Preheat the oven to 180ºC/350ºF/gas 4.
- On greaseproof paper, roll both sheets of pastry out to around 30cm x 35cm. Unwrap the filling parcel and place in the middle of one sheet.
- Beat the egg and brush around the edge of the pastry and all over the celeriac, then carefully lay the second piece of pastry on top, smoothing around the shape of the filling.
- Trim the edges to 2.5cm, crimp to seal, then eggwash all over. Very lightly score the pastry (like in the picture), making a small hole in the top.
- Bake at the bottom of the oven for 2 hours, or until beautifully golden, brushing with more eggwash once or twice, then serve with the warmed-up creamy sauce. Delicious with dressed seasonal steamed greens.
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