From the moment I saw this recipe for Danish Salted-Butter Cookies all I could see were visions of heart shaped cookies with bold pink sugar.
So I made it happen.
Would you believe me if I told you that I actually followed the recipe?
I wouldn’t believe me.
But I did.
Okay, almost, I’m a rebel without a cause but with a desire to never follow the rules. I used our Vanilla Bean Sugar instead of the plain ol’ granulated sugar & a vanilla bean that the recipe calls for.
Here’s how to bring heart-shaped cuteness into your life:
2 sticks chilled salted butter, cut into pieces
3/4 cup Vanilla Bean Sugar
2 large eggs
2 cups all-purpose flour, plus more for rolling out the dough
1 cup sanding sugar
2 cookie cutters, I used a large and a small heart shaped cutter, Bon Appétit suggests using a 3″ diameter and a 1.5″ diameter cutter.
In the bowl of an electric mixer, combine butter and vanilla bean sugar, beat until very light and fluffy (about 5 minutes). Beat in 1 egg. Reduce speed to low; gradually mix in 2 cups of flour.
Form the resulting dough into a disc, wrap it in plastic and chill until firm, about 2 hours.
Place the racks in the upper and lower thirds of the oven and preheat to 350°F.
Let the dough sit at room temp for a minute or two, roll out on a lightly floured surface (I used a non-stick baking mat, BA suggests using parchment paper). In order to insure the dough is rolled out to equal thickness I placed a dowel on either side of the dough and rolled it out until my roller was flat on both of the dowels!
Cut out your cookies and place on a parchment lined baking sheet. Ball up scraps into a disc, wrap and place in the fridge to chill before rolling out again.
Beat the last egg with a teaspoon of water. Brush the cookies with the egg wash and sprinkle on your sugar!!
Freeze for 10 minutes. Bake, rotating baking sheets halfway through, until edges are golden brown, 10 to 15 minutes. Transfer to a wire rack and let cool. Can be stored in an airtight container for a few days.
Charleston Spice Co.