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Danish Butter Cookies

Total time 1 hr
Yield Makes about 80 cookies
Danish butter cookies are a fabulous addition to any Christmas cookie spread or as part of a cookie swap.

Ingredients

  • 1 cup (1/2 lb.) butter, at room temperature
  • 1 cup granulated sugar
  • 2 1/2 cups all-purpose flour
  • 1 cup unsweetened shredded dried coconut
  • 3/4 cup powdered sugar
  • 2 tablespoons rum

Nutrition Information

  • calories 55
  • caloriesfromfat 45 %
  • protein 0.5 g
  • fat 2.8 g
  • satfat 1.9 g
  • carbohydrate 6.8 g
  • fiber 0.2 g
  • sodium 24 mg
  • cholesterol 6.2 mg

How to Make It

  1. In a bowl, with an electric mixer on medium speed, beat butter and sugar until smooth. Stir or beat in flour and coconut until well blended.

  2. On cooking parchment-lined 12- by 15-inch baking sheets (see notes), shape 1/2-cup portions of dough into 3/4-inch-thick logs, each about 13 inches long; place about 3 inches apart. Press your fingers across each log to make ridges, flattening logs to about 1/8 inch in thinnest parts.

  3. Bake logs in a 400° oven until edges are lightly browned, 8 to 10 minutes; if baking more than one pan at a time, switch pan positions halfway through baking. Slide a thin spatula under logs to loosen.

  4. In a small bowl, mix powdered sugar and rum until smooth. Brush warm logs with powdered sugar mixture, then immediately cut diagonally into 1-inch-wide strips. Cool cookies completely on pans.

  5. Note: Nutritional analysis is per cookie.

Cook's Notes

These tender, buttery cookies are lightly glazed with rum icing. Store glazed cookies airtight for up to 3 days. For best results, line baking sheets with cooking parchment or nonstick silicone pan liners.