Easy Danish Butter Ring Cookies
Ingredients
- 175 g soft butter
- 75 g powdered sugar
- 1 tsp vanilla extract
- 1 medium egg
- 250 g all-purpose flour (Type 405)
- 50 g cornstarch
Preparation
Beat soft butter with a flat beater until smooth, taking care not to beat vigorously to prevent the pastry from spreading
If you do not have a flat beater attachment, use the whisk attachment on the lowest speed of the mixer instead
Sift powdered sugar and add it tablespoon by tablespoon
Add vanilla extract and egg, and mix until combined
Preheat oven to 200°C (400°F) conventional or 180°C (350°F) convection
Mix flour and cornstarch, then sift and add to the dough
Transfer the dough to a piping bag fitted with a star tip
Line a baking sheet with parchment paper
Pipe small rings onto the parchment-lined baking sheet, leaving space between them
If the dough is too soft, chill the baking sheet in the refrigerator for 30 minutes
Bake in the preheated oven for about 8 minutes, or until golden brown
Let the cookies cool completely on the baking sheet
Tips
Store in an airtight container for up to 2 weeks
