Ingredients: |
Ingredients: Ingredients
1 cup (2 sticks, ½ pound, or 227 grams) unsalted butter, room temperature
1/2 cup (100 grams) granulated sugar
1 large egg, room temperature
1 tablespoon finely grated lemon zest
1 teaspoon pure vanilla extract
2 cup (250 grams) all-purpose flour
5 ounce (142 grams) dried currants
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 handful sanding sugar
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Directions: |
Directions:Directions
Step 1
In a large bowl, using an electric mixer on medium speed, beat the butter and sugar for about 3 minutes, until combined and creamy. Add the egg, lemon zest, and vanilla and beat until combined. Beat in the flour, currants, baking soda, and salt until just combined.
Step 2
Line a rimmed baking sheet with parchment paper. Transfer about one-quarter of the dough to a piping bag fitted with a ½-inch (1.2-centimeter) star tip. Pipe small rings, about 1¾ inches (3.6 centimeters) in diameter, onto the prepared baking sheet. Repeat with the remaining dough. Freeze for about 20 minutes, until firm.
Step 3
Meanwhile, heat the oven to 350°F (180°C). Line 2 rimmed baking sheets with parchment paper. Tip a little bit of sanding sugar into a small bowl. Quickly dip the cookies into the sugar to coat, then transfer them, about 1 inch apart, to the prepared baking sheets. Return the remaining cookies to the freezer.
Step 4
Bake the cookies, rotating the sheets halfway through, for 13 to 18 minutes, until golden around the edges. Transfer the baking sheet to a wire rack to cool. Repeat with the remaining cookies.
Step 5
Do Ahead: The cookies can be made 3 days ahead. Store in an airtight container at room temperature, or freeze for up to 2 months |
This recipe for Danish Butter Cookies is from