Danish Butter Cookies Recipe By Tasty

Steps:

• Preheat oven to 325 degrees.
• In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and confectioners' sugar on medium speed until light and fluffy, about 3 minutes. Add vanilla and egg, and beat to combine. Gradually add flour, and beat until well incorporated. Transfer dough to a pastry bag fitted with a 7/16-inch star tip (such as Ateco #825).
• Pipe 2 1/2-inch rings onto parchment-lined baking sheets, spaced 2 inches apart. Bake, rotating halfway through, until lightly golden around edges but still light on top, about 20 minutes. Transfer sheets to wire racks; let cool completely.

Steps:

• Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
• In a large bowl, combine the butter and sugar. Cream together with an electric hand mixer until the butter is light and fluffy,
• Add the egg and milk, and continue beating until smooth. Set aside.
• In medium bowl, stir together the flour, baking soda, and salt.
• Gradually add the dry ingredients to the wet ingredients and beat to combine until the dough comes together.
• Turn the dough out onto a lightly floured surface and roll out to ¼-inch (¾ cm) thick. Cut out shapes with cookie cutters of your choice. Re-roll the excess dough and cut out more shapes until all of the dough is used. Transfer the cookies to the prepared baking sheet, spacing about 1 inch (2.5 cm) apart.
• Bake for 6-8 minutes, or until the cookies are firm around the edges but still soft at the centers. Transfer to a wire rack to cool completely.
• Make the frosting: In a large bowl, combine the powdered sugar, butter, vanilla, and condensed milk. Beat with an electric hand mixer until creamy and smooth. Divide the frosting between smaller bowls and add food coloring, if desired.
• Decorate the cookies with the frosting, sprinkles, and candies.
• Enjoy!

Steps:

• Preheat the oven to 350°F (180°C). Line 6 baking sheets, or as many as you have, with parchment paper.
• In a large bowl, cream the powdered sugar and butter with an electric hand mixer on medium-high speed until well combined and fluffy, 2-3 minutes.
• Add the eggs, egg yolks, and vanilla. Beat until well combined and the batter is mostly smooth.
• Gradually add the salt and flour, beating on low speed between each addition, until well combined, scraping down the sides of the bowl with a rubber spatula as needed.
• Divide the dough evenly into 3 portions. Each portion of dough should be about 13.5 ounces.
• Add the shredded coconut to 1 portion of dough and mix with your hands to combine. Portion the coconut dough into ½-ounce pieces and roll into balls. Place on 2 of the prepared baking sheets, spacing evenly. Using your fingers, gently press down on the tops of the dough rounds to create a flattened top. Transfer to the refrigerator if not baking immediately.
• Transfer another portion of dough to a piping bag fitted with a large star piping tip. Pipe 2-inch (5 cm) circles of dough directly onto 2 of the prepared baking sheets, spacing evenly. Transfer to the refrigerator if not baking immediately.
• Transfer the remaining portion of dough to a small piping bag fitted with a medium (¼-inch) round piping tip. Pipe 2-inch wide pretzel shapes directly onto the 2 remaining prepared baking sheets, spacing evenly. Sprinkle the pretzels with the sparkling sugar.
• Working in batches, bake the cookies for 12-15 minutes, until just golden brown.
• Enjoy!

Steps:

• Preheat the oven to 350 degrees F.
• Beat the butter and sugar in a stand mixer fitted with the paddle attachment at medium speed until light and fluffy, about 5 minutes. Mix in the milk, vanilla extract, almond extract and egg.
• Reduce the speed to low and mix in the flour and salt until just combined. Transfer the dough to a pastry bag fitted with a large star tip. Pipe 2-inch circles spaced 2 inches apart onto two ungreased baking sheets. Chill until firm, about 30 minutes.
• Bake until the cookies are just set and the bottoms are slightly golden brown, 12 to 14 minutes. Transfer the cookies to a wire rack to cool completely, about 30 minutes. The cookies can be stored in an airtight container for up to 1 week.