Crucian Danish Butter Cookies
Crisp, buttery shortbread cookies piped into rosettes, a holiday treat reflecting St. Croix's Danish colonial heritage. They're rich, simple, and closely tied to Christmas baking on the island.
- Prep
- 25 min
- Cook
- 15 min
- Total
- 40 min
- Servings
- 24
- Difficulty
- Easy
- Calories
- 90 kcal
Equipment
- •Piping bag with star tip
- •Baking sheet
- •Stand mixer
Nutrition
Per serving, approximate
- Calories
- 90 kcal
- fat
- 6
- carbs
- 9
- protein
- 1
- calories
- 90
Instructions
- 1
Beat the butter and powdered sugar together until light and fluffy.
- 2
Beat in the egg and vanilla until smooth.
- 3
Gradually mix in the flour and salt until a soft dough forms.
- 4
Spoon the dough into a piping bag fitted with a large star tip.
- 5
Pipe rosettes about 2 inches wide onto a parchment-lined sheet pan.
- 6
Bake at 350°F for 12-15 minutes until the edges turn light golden.
- 7
Cool on the sheet pan for 5 minutes. Move them to a wire rack to cool completely.
Chef's tips
Beat the butter and sugar thoroughly for a light texture. Pipe the dough while it is still soft enough to shape.
Storage
Store in an airtight tin at room temperature up to 2 weeks.
Reheating
Not applicable, served at room temperature.
Common mistakes to avoid
- •Baking too long, which makes the cookies hard instead of tender
- •Underbeating the butter, leaving the dough too stiff to squeeze out easily
Serving suggestions
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