butter cookies

Sally McKenney presents homemade Danish butter cookies with vanilla and almond flavors. This account selects her plain piped swirls, keeping the chocolate, cherry and sprinkle decorations as separate options.

Unsalted butter and granulated sugar are beaten smooth before the egg, pure vanilla extract and almond extract join. All-purpose flour and salt are then mixed directly into the same bowl.

Milk makes the dough creamy enough to pipe while it remains thick. The author tests a small portion first and offers returning it to the same bowl for a little more of that same milk if needed.

Swirls are piped onto the selected parchment-lined sheets and chilled after shaping. They bake until the edges lightly brown, then rest on the sheets before cooling completely on a rack.

The author describes buttery, vanilla-almond cookies that are soft in the center and crisp at the edges. Her decorated cookies, different extracts and cookie-press spritz preparation remain separate choices.