Danish butter cookies originated in Denmark in the late 19th century, when the country became famous for its high-quality butter. From a few simple ingredients, bakers created flaky, rich-tasting cookies that quickly gained popularity. Over time, they became a symbol of coziness, tradition, and festive sharing at Christmas.
Danish butter cookies are traditionally made year-round, but Christmas gives them a special meaning. In Denmark, many types of cookies (called julesmåkager) are baked during the holidays, but butter cookies are among the most beloved because they are easy to make and suitable for sharing.
Over time, they became a Christmas symbol and were made in larger quantities for the holidays. They can be stored for a long time and are ideal as a gift. They are served with coffee, tea or mulled wine during Christmas gatherings, and the iconic blue boxes often appear as gifts at Christmas.
Therefore, today, although not strictly "Christmas" in origin, Danish butter cookies bring a sense of celebration, coziness, and tradition and are an integral part of the Christmas atmosphere in many homes around the world.
Ingredients:
🥣 150 g unsalted butter (softened)
🌾 170 g flour
🍬 85 g powdered sugar
🥚 30 g egg whites (about 1 large egg white)
🌸 Vanilla (optional)
🍑 Apricot jam
Method of preparation:
Mix the soft butter with the powdered sugar and vanilla, and mix until creamy by hand. Add the egg white and beat with a wire whisk. Next, sift the flour and knead into a sticky dough. Transfer the dough to a piping bag with a large curly nozzle. Pipe roses onto baking paper. Cool in the refrigerator for about 15 minutes. Make a small well in the middle of each one, using a round measuring spoon or other tool, and add apricot jam. Bake the cookies at 180°C for about 10 minutes, until lightly browned. Cool and store in a tightly closed box.
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