Melt In Your Mouth Butter Cookies | Danish Butter Cookies Recipe | 쉬운 베이킹
This video recipe will show you how to make 4 types of melt in your mouth butter cookies, inspired by the classic royal danish butter cookie boxes. These include the round country style, rectangular sugar slice, vanilla ring, and round raisin crunch. Whichever is your favourite, use this easy baking recipe to make them all in one batch of cookie dough. The extra fragrant buttery aroma comes from using Wijsman butter and the lightness of the cookie gives it a real mouth in your mouth feel that makes for a perfect afternoon tea at home.
0:00 Intro
0:21 Combine butter and sugar
0:42 Sift in flour and mix to form cookie dough
1:00 Round country style
1:16 Rectangular sugar slice
1:29 Vanilla ring
1:53 Round raisin crunch
2:10 Slice cookies and bake
2:30 Ready to enjoy
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The full recipe is below
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2 cup plain flour
230g salted butter (use wijsman butter for best results)
½ cup caster sugar
1 egg
½ tsp vanilla extract
¼ tsp salt
Additional ingredients for topping:
½ tsp granulated sugar (for rectangular sugar slice)
1½ tbs raisins, chopped (for round raisin crunch)
Mix butter and caster sugar together until combined.
Add egg, vanilla extract, and salt and combine.
Sift in flour and mix until it has a cookie dough consistency and there is no longer any dry flour visible.
Tip: try not to overmix the dough here to prevent cookie from being too dense to eat.
There is enough dough to make 4 batches of cookie.
Round country style shape:
Take ¼ portion of the dough and place on baking paper.
Shape into a rough log shape.
Fold the baking paper over and use a dough cutter to help turn it into a round shaped log.
Refrigerate for 1-2 hrs right until before baking.
Slice into ¾ cm thick slices.
Rectangular sugar slice shape:
Take ¼ portion of the dough and place on baking paper.
Shape into a rough log shape.
Fold the baking paper over and use it to help form a rectangular shape.
Refrigerate for 1-2 hrs right until before baking.
Slice into ¾ cm thick slices and top with granulated sugar.
Vanilla ring shape:
Take ¼ portion of the dough and place into piping bag leaving some room at the tip.
Cut the tip off and place into another piping bag with a closed star piping tip fitted.
Pipe into desired shape until all the dough is used.
Refrigerate for 1-2 hrs right until before baking.
Round raisin crunch shape:
Take ¼ portion of the dough and mix with chopped raisins.
Place on baking paper and shape into a rough log shape.
Fold the baking paper over and use a dough cutter to help turn it into a round shaped log.
Refrigerate for 1-2 hrs right until before baking.
Slice into ¾ cm thick slices.
Bake cookies for 15 mins at 160℃.
Allow to cool on a wire rack and serve.
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Credits
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Music: bensound.com
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#buttercookies #danishbuttercookies #easybaking
THE BEST CHICAGO PUBLIC SCHOOL LUNCHROOM BUTTER COOKIES | BUTTERY & DELICIOUS | QUICK, SIMPLE & EASY
Hey y'all this is a childhood school favorite I'll never forget. If you grew up in Chicago and went to public school, you know exactly what I mean! If you didn't, try this recipe and get a taste of what we were pleasured to enjoy'.
Ingredients
2 Cups Flour
2 Sticks Salted Butter (Softened)
3/4 Cup Sugar
1 1/2 Tsp Vanilla Extract
Preheat oven at 350
Cream butter and sugar until light and fluffy: add Vanilla Extract, gradually add in flour. Combine dough into one ball. Scoop or spoon dough into balls and place on cookie sheet; slightly flatten and press with first three fingers. Place in oven and cook for 12-15 minutes. Cool and enjoy this Ole School Memory!
Yields about 1 1/2 dozen. Double ingredients for more cookies
Chicago Public School Butter Cookies ~ cookie week ~ Valentines
1 cup softened butter
2/3 cup granulated sugar
2 cups flour
vanilla
extra sugar for flattening
350° for 12-15 minutes
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How To Make Chicago Public School Butter Cookies I Pinch of Soul Cooking
What you will need to make Chicago Public School Cookies:
1 cup salted butter
½ cup of sugar
2 cups all-purpose flour
1 tbsp vanilla extract
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Easy Delicious Peanut Butter Cookies
You’ll love these ULTRA-easy peanut butter cookies. They’re full of peanut butter flavor and have the perfect balance of salty and sweet with a wonderfully soft, melt-in-your-mouth texture. This cookie is a classic for a reason!
Full Recipe:
Let me know if there's a cookie recipe you'd like me to make!
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????PARTICIPATING IN A COOKIE EXCHANGE | I Thought I Needed 60 Cookies | Butter Cookie Recipe
Hello and thank you for watching my video. Today I'm participating in a cookie exchange, which is a fun Christmas tradition. I took Butter Cookies, which is in A Country Life cookbook vol. 2, pg. 63.
If you'd like to visit my website acountry-life.com to view and order my cookbooks, I'd be happy to ship them out to you next Tuesday.
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Hi friends! I'm Jennifer, a forty-something wife and mother of 7 children ages 9 - 25. We are Catholic. We homeschool. We cook from scratch. We farm cranberries. We drink coffee. We advocate for Down syndrome awareness. We are loud. We are chaotic.
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