Danish Butter Cookies

Place the butter in a large mixing bowl

Using an electric beater, beat till the butter is fluffy and double in volume(could take a good 10 minutes or even more)

Once done, add half the sugar and start to beat on Low speed until completely incorporated

Add the remaining sugar and repeat the same step as above

Set aside the beater and add half the flour

Fold in using a spatula/any flat spoon/laddle until well mixed

Repeat the same step with the remaining flour

Finally add the vanilla and mix. By now your dough should be a little stiff

Preheat the oven to 180 degree

Making the cookies: you have a choice of either creating small lemon sized balls of the dough and making some design press over them

Or divide the dough into 2 and roll the dough. Cut cookies using cookie cutters

Or use the good old piping bags, and create the shapes your desire

Now lay the cookies on a baking tray aligned with a baking sheet

Bake till the sides are slightly brown, initially at 180degrees for 5-7 minutes, then at 160 degrees for 10 minutes

Let cool on a wired rack and store airtight

Tip: use better quality butter and superfine flour for best taste and result. Add 2 egg whites with sugar for that extra taste

Tip: you can even refrigerate after creating the cookies for 2-3 hours before baking them