Outstanding cookie!! Everyone loves them. They disappear very quickly in our household or at a party. My family has been making them for about 50 years, originally from Sunset Magazine. You can use almond or another flavoring instead of rum as a variation. We sometimes sprinkle the icing while warm with sliced almonds. I just can't praise this cookie enough! So make some!
Danish Butter Cookies
More From Sunset
- Calories: 55
- Calories from fat: 45%
- Protein: 0.5g
- Fat: 2.8g
- Saturated fat: 1.9g
- Carbohydrate: 6.8g
- Fiber: 0.2g
- Sodium: 24mg
- Cholesterol: 6.2mg
- 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
- 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.
- Note: Nutritional analysis is per cookie.
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.
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