DANISH BUTTER COOKIES CALORIES RECIPES

Steps:

• Preheat the oven to 350°F (180°C). Line 6 baking sheets, or as many as you have, with parchment paper.
• In a large bowl, cream the powdered sugar and butter with an electric hand mixer on medium-high speed until well combined and fluffy, 2–3 minutes.
• Add the eggs, egg yolks, and vanilla. Beat until well combined and the batter is mostly smooth.
• Gradually add the salt and flour, beating on low speed between each addition, until well combined, scraping down the sides of the bowl with a rubber spatula as needed.
• Divide the dough evenly into 3 portions. Each portion of dough should be about 13.5 ounces.
• Add the shredded coconut to 1 portion of dough and mix with your hands to combine. Portion the coconut dough into ½-ounce pieces and roll into balls. Place on 2 of the prepared baking sheets, spacing evenly. Using your fingers, gently press down on the tops of the dough rounds to create a flattened top. Transfer to the refrigerator if not baking immediately.
• Transfer another portion of dough to a piping bag fitted with a large star piping tip. Pipe 2-inch (5 cm) circles of dough directly onto 2 of the prepared baking sheets, spacing evenly. Transfer to the refrigerator if not baking immediately.
• Transfer the remaining portion of dough to a small piping bag fitted with a medium (¼-inch) round piping tip. Pipe 2-inch wide pretzel shapes directly onto the 2 remaining prepared baking sheets, spacing evenly. Sprinkle the pretzels with the sparkling sugar.
• Working in batches, bake the cookies for 12–15 minutes, until just golden brown.
• Enjoy!

Steps:

• Heat oven to 350°F. Place 1 cup flour in medium bowl. Cut in 1/2 cup softened butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of coarse crumbs. Sprinkle 2 tablespoons water over mixture; toss with fork.
• Gather pastry into a ball; divide in half. Pat each half into 12x3-inch rectangle, about 3 inches apart on ungreased cookie sheet.
• In 2-quart saucepan, heat 1/2 cup butter and 1 cup water to rolling boil; remove from heat. Quickly stir in almond extract and 1 cup flour. Stir vigorously over low heat about 1 minute or until mixture forms a ball; remove from heat. Add eggs; beat until smooth. Spread half of the topping over each rectangle.
• Bake about 1 hour or until topping is crisp and brown; remove from pan to cooling rack. Cool completely.
• In medium bowl, mix all glaze ingredients except nuts until smooth and spreadable. Spread over top of pastry; sprinkle with nuts.