Name: Danish Butter Cookies
Prep time: 40 min
Cook time: 30 min
Total time: 155 min
Ingredients: 4 cups all-purpose flour; 0.75 cup white sugar; 1 teaspoon baking soda; 1 pound unsalted Danish butter (such as Lurpak® or Plugrá®), room temperature; 1 large egg, beaten; 1 cup turbinado sugar; 1 (8 ounce) package semisweet chocolate bar (such as Ghirardelli®), chopped; 2 tablespoons flaky sea salt

Danish Butter Cookies

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Ah, the holidays: that wonderful time of the year marked by an ubiquity of iconic blue tins filled with those delicate, buttery Danish shortbread cookies. Declare your love for the Dansk® by adding your personal twist to this homemade version! Cookies can be made 1 day ahead and stored in an airtight container before dipping in chocolate. Yes, chocolate! Get excited.

Prep Time:

40 mins

Cook Time:

30 mins

Additional Time:

1 hrs 25 mins

Total Time:

2 hrs 35 mins

Servings:

Yield:

7 dozen cookies

Jump to Nutrition Facts

Ingredients

4 cups all-purpose flour
¾ cup white sugar
1 teaspoon baking soda
1 pound unsalted Danish butter (such as Lurpak® or Plugrá®), room temperature
1 large egg, beaten
1 cup turbinado sugar
1 (8 ounce) package semisweet chocolate bar (such as Ghirardelli®), chopped
2 tablespoons flaky sea salt

Directions

Preheat the oven to 325 degrees F (165 degrees C), with racks in the upper and lower third. Line 2 large baking sheets with parchment paper.
Whisk flour, sugar, and baking soda together in a large bowl. Set aside.
Beat butter using the paddle attachment of an electric mixer on medium-high speed until fluffy, about 1 1/2 minutes. Gradually add flour mixture and beat on medium-low speed until just combined, about 2 minutes. Divide dough into quarters.
Working with one quarter at a time, roll dough between 2 large sheets of parchment until 1/8-inch thick. Chill between the parchment on a baking sheet until firm, about 15 minutes.
Cut out enough cookies to fill the 2 baking sheets with 2-by-1 1/2-inch rectangles or your desired shapes. Arrange 1 inch apart on the sheets. Brush tops of cookies with some of the egg and sprinkle evenly with a portion of turbinado sugar. Keep unused dough in the fridge.
Bake cookies, 2 sheets at a time, until pale golden, 14 to 15 minutes, rotating pans after 7 minutes. Let cookies cool on sheets for about 5 minutes, then carefully move them to a wire rack to cool completely before dipping. Cut, brush, and bake the remaining cookie dough in the meantime.
Place chocolate in a microwave-safe bowl. Microwave on high for 30-second intervals until melted and smooth, about 1 1/2 minutes. Either dip cookies halfway in chocolate mixture and let excess drip off, or use a fork and drizzle chocolate Jackson Pollack-style over cookies over a parchment-lined baking sheet. Sprinkle salt over chocolate. Let rest until chocolate sets, about 1 hour.

Nutrition Facts (per serving)

90	Calories
5g	Fat
10g	Carbs
1g	Protein

Nutrition Facts
Servings Per Recipe 84
Calories 90
% Daily Value *
Total Fat 5g	7%
Saturated Fat 3g	17%
Cholesterol 14mg	5%
Sodium 143mg	6%
Total Carbohydrate 10g	4%
Dietary Fiber 0g	1%
Total Sugars 5g
Protein 1g
Calcium 5mg	0%
Iron 2mg	11%
Potassium 18mg	0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.