Ya know those blue round tins everyone’s grandma has? Usually it’s their “sewing kit”. Or something or other…. How many of you ever found, or even were able to eat the cookies inside?
I swear, half the time I would see one, I was half expecting to find some thread, needle or spare buttons or something. It was rare there were ever cookies inside. And when there were – my favorites ones were always gone. Kinda silly, cuz all the cookies were pretty much the same for the most part. No lie, but I prefer my cookies kinda soft. I know it’s not for everyone – especially if you love these Danish treats… so here’s a compromise. Still crispy on the outside, but with a little bit of softness inside. Best of both worlds right?
Here’s my secret: I under-baked them so they’re still a TINY bit soft on the inside. He still loves them because they taste kinda like Danish butter cookies, and I love them because they’re still the tiniest bit soft. Win win.
What we’re cooking ~ Butter cookies
Makes 24 cookies
1 cup butter, softened to room temperature
1 cup white sugar
1 egg
2 2/3 cups flour
1/4 tsp salt
2 tsp vanilla
- Preheat oven to 400 degrees.
- In a large bowl, beat together the butter and sugar with an electric mixer until combined.
- Add the egg and blend for around 3 minutes until the mixture is lighter in color and texture. By hand, stir in the flour and salt, then the vanilla.
- If you are going to use a cookie press: you can use the dough now and skip to the next step. If you’re going to cut these cookies into rounds like I did, you’ll need to form a log with the dough and chill it for about an hour in the refrigerator.
- After the dough is chilled, cut 1/4 inch thick slices* with a sharp knife.
- Place on cookie sheet. Press M&Ms into the dough if desired.
- Bake cookies for 8 – 10 minutes or until the edges are brown. Remove and let cool on wire racks.
*These cookies would be completely crispy if you sliced them just a bit thinner. Just adjust your bake time accordingly so they don’t burn.
