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.

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Recipe Summary

prep:
40 mins
cook:
30 mins
additional:
1 hr 25 mins
total:
2 hrs 35 mins
Servings:
84
Yield:
7 dozen cookies
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Ingredients

84
Original recipe yields 84 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

90 calories; protein 0.9g; carbohydrates 10.1g; fat 5.4g; cholesterol 13.8mg; sodium 143.1mg. Full Nutrition
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