OK, it's the month of the FIFA Worldcup and to tell you the truth, I'm on watching all the matches I can get myself up and awake at :P Therefore, you can see that I'm lagging behind on my postings lately, hehe……I'll try to catch up as much as possible as I wouldn't want to be left with post that is too overdue and expired. The Learn2Bake club is still carrying on with the challenges and I'm not going to let the Worldcup drag slow me down, so I decided that since this weekend is 'Happy Father's Day' , I'll make it a point to bake something and also to complete my challenge that has been lining up in my "TO DO" list. So I baked my Learn2Bake June Part 2 Challenge – Danish Butter Cookies today.I did not use the recipe chosen for the challenge, as I wanted to try other 'Danish Butter Cookies' recipes that I have collected. This is an advantage for myself and the members as we get to test 2 recipes at the same time. The reason also being that I heard a few members who has already completed their challenge commented that the recipe given was a bit 'sweet' and the 'buttery' taste of the cookie is not that obvious…….hmm, I wonder this one that I'm going to use will be a bit different, as I realized that the one the members are using has 'a teaspoon of lemon juice' in it…….and mine doesn't :P
I did made a note to cut down on the sugar as I find that it's a bit ridiculous to call for 1 ½ cup of sugar (337gm)…….that was really a lot!!! I initially wanted to shaped the dough into a flower shape using the cookie piping tube, but the dough was way too soft and the shape just doesn't come out as one, it was all in a lump and to tell you the truth, it was really messy….especially when I had to clean and wash it…..gosh! So lastly, I decided to do a 'drop' cookie using 2 teaspoons……..and well, it sure safe me a lot of time and mess too. The decorating was pretty simple as I want it to be as simple as just a 'Butter Cookies' , so I used only cut glace cherries and toasted almond flakes.
Final verdict, I would say the texture was really crispy and crunchy, though I still find it a little sweet (even after cutting down the sugar to 190gm, maybe I should use only 150gm next time), but the cookie was a really buttery Danish Butter Cookie……the kids loved them. This recipe yield about 2.5 dozen (2 full cookie jars) and it was gone in 2 days…….hehe
So, this is another Danish Butter Cookie recipe that you might want to keep besides the one that was being selected for the challenge……..for me, one challenge down and one more to go (Daring Bakers)…….phew!!
DANISH BUTTER COOKIES
(Recipe from CDKitchen.com, yields 2.5 dozen)
1¼ cup / 285gm unsalted butter, softened
1½ cup / 337gm granulated sugar (Please cut down to at least 150-160gm, as I find that 190gm is still sweet)
3 egg yolks, beaten
2¼ cup / 280gm all-purpose flour, sifted
1 tsp baking soda
1 tsp cream of tartar
1½ tsp vanilla essence / almond essence
- Cream butter and sugar until pale in colour and fluffy.
- Beat egg yolks in, one at a time. Add remaining ingredients and mix well. Chill dough for about 30 – 40 minutes. (I did not chill as I was in a rush, hehe :P)
- Use a teaspoon to scoop a dollop of the dough, and light put on the cookies sheet lined with parchment paper. You can the back of another teaspoon to push the dough down and shape it to a round ball, then lightly flatten with the back of the spoon. Glaced with cut cherries or toasted almond flakes, or you can just leave it plain.
- Bake at preheated oven at 170 degree Celcius for 12 – 15 minutes or until the cookies is lightly brown in gold colour. Take note that the cookie will be soft to the touch when it's still hot, but will hardened when it's cool.
- Remove the cookie from the oven and cool on the rack for about 10 minutes, then transfer it to the rack to cool completely before storing them in an airtight container.
Happy Butter Cookies Baking !!