Recipes Cuisine European Scandinavian Danish Butter Cookies Be the first to rate & review! 2 Photos Ah, the holidays: that wonderful time of the year marked by an ubiquity of iconic blue tins filled with those delicate, buttery Danish shortbread cookies. Declare your love for the Dansk® by adding your personal twist to this homemade version! Cookies can be made 1 day ahead and stored in an airtight container before dipping in chocolate. Yes, chocolate! Get excited. Submitted by TheOtherJuliaGulia Updated on June 19, 2020 Save Rate Print Share Close Add Photo Prep Time: 40 mins Cook Time: 30 mins Additional Time: 1 hr 25 mins Total Time: 2 hrs 35 mins Servings: 84 Yield: 7 dozen cookies Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 84 servings 4 cups all-purpose flour ¾ cup white sugar 1 teaspoon baking soda 1 pound unsalted Danish butter (such as Lurpak® or Plugrá®), room temperature 1 large egg, beaten 1 cup turbinado sugar 1 (8 ounce) package semisweet chocolate bar (such as Ghirardelli®), chopped 2 tablespoons flaky sea salt Directions Preheat the oven to 325 degrees F (165 degrees C), with racks in the upper and lower third. Line 2 large baking sheets with parchment paper. Whisk flour, sugar, and baking soda together in a large bowl. Set aside. Beat butter using the paddle attachment of an electric mixer on medium-high speed until fluffy, about 1 1/2 minutes. Gradually add flour mixture and beat on medium-low speed until just combined, about 2 minutes. Divide dough into quarters. Working with one quarter at a time, roll dough between 2 large sheets of parchment until 1/8-inch thick. Chill between the parchment on a baking sheet until firm, about 15 minutes. Cut out enough cookies to fill the 2 baking sheets with 2-by-1 1/2-inch rectangles or your desired shapes. Arrange 1 inch apart on the sheets. Brush tops of cookies with some of the egg and sprinkle evenly with a portion of turbinado sugar. Keep unused dough in the fridge. Bake cookies, 2 sheets at a time, until pale golden, 14 to 15 minutes, rotating pans after 7 minutes. Let cookies cool on sheets for about 5 minutes, then carefully move them to a wire rack to cool completely before dipping. Cut, brush, and bake the remaining cookie dough in the meantime. Place chocolate in a microwave-safe bowl. Microwave on high for 30-second intervals until melted and smooth, about 1 1/2 minutes. Either dip cookies halfway in chocolate mixture and let excess drip off, or use a fork and drizzle chocolate Jackson Pollack-style over cookies over a parchment-lined baking sheet. Sprinkle salt over chocolate. Let rest until chocolate sets, about 1 hour. I Made It Print Nutrition Facts (per serving) 90 Calories 5g Fat 10g Carbs 1g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 84 Calories 90 % Daily Value * Total Fat 5g 7% Saturated Fat 3g 17% Cholesterol 14mg 5% Sodium 143mg 6% Total Carbohydrate 10g 4% Dietary Fiber 0g 1% Total Sugars 5g Protein 1g 2% Calcium 5mg 0% Iron 2mg 11% Potassium 18mg 0% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.