- Type 00 flour 300 grams
- Icing sugar 100 grams
- Baking powder 5 grams • 156 kcal
- Butter 150 grams • 717 kcal
- Egg yolks 2
- Vanilla extract or vanillin 1 teaspoon
Butter and vanilla cookies are fragrant and delicious treats, a great pastry classic very simple to prepare at home. The recipe is very similar to that of the classic Danish Butter Cookies. Replace the classic sugar with icing sugar, to obtain soft and crumbly cookies, perfect to accompany a cup of tea or a cup of hot chocolate. The recipe is simple and quick, also suitable for those who are not so used to bake. Decorate the pastries as you like, with chocolate chips or sugar grains. Store them in a traditional tin box and let yourself be pampered by their unmistakable scent.
How to prepare butter and vanilla cookies
Take a rather large bowl, in which you can work the ingredients well. Sift 300 grams of type 00 flour, 100 grams of icing sugar, 5 grams of baking powder and a pinch of salt. Mix carefully with the help of a fork.
Cut 150 grams of butter into pieces and let it soften. When it is at room temperature, add it to the flour. Mix with your fingertips, until a homogeneous but crumbled mixture is obtained.
Add two egg yolks and a teaspoon of vanilla extract. Knead well with your hands until you obtain a compact and homogeneous pastry.
Wrap the cookie dough with plastic wrap and let it rest in the refrigerator for about 30 minutes.
Roll out the dough on a flat surface, possibly a wooden cutting board, or on the table. Work the shortcrust pastry with the help of both a rolling pin and your hands, until it reaches a thickness of about 1 cm.
With plastic or aluminum molds, create your cookies on the shortcrust pastry. You can also help yourself with the bottom of a glass to create the classic round shape.
Preheat the oven to 180° C. Line a baking tray with parchment paper, place the cookies on top and bake in a static mode for 10-15 minutes. Let them cool completely and sprinkle them with powdered sugar before serving.
In the preparation, you can replace the normal icing sugar with the brown icing sugar, to give your cookies a more intense and decisive flavor. Instead, use the classic sugar cane as grains to garnish your tea pastries at the end.
You can give the cookies the shape you prefer, round, rectangular, or indulge in molds. To prepare them in true Danish style, striped and donut-shaped, use 30 grams of less flour for the dough and roll it out in circles with a pastry bag with a star nozzle.
The dough for the cookies will rise when cooked. For this reason, do not make cookies that are too large and carefully place them on the baking sheet to avoid sticking with each other.
If you suffer from celiac disease, you can replace type 00 flour with a gluten-free one, such as corn flour, perfect for preparing pizzas and desserts. If, on the other hand, you want to avoid brewer’s yeast, replace it with half a teaspoon of baking soda.
Preserve the butter cookies for up to 10-15 days in a dry and cool place. The best thing for storage is a traditional cookie tin box, or alternatively an airtight container.