Danish butter cookies are a fabulous addition to any Christmas cookie spread or as part of a cookie swap.

This Story Originally Appeared On sunset.com

Gallery

Recipe Summary

total:
1 hr
Yield:
Makes about 80 cookies
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

  • 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.

  • 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.

Chef'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.

Nutrition Facts

55 calories; calories from fat 45%; protein 0.5g; fat 2.8g; saturated fat 1.9g; carbohydrates 6.8g; fiber 0.2g; sodium 24mg; cholesterol 6.2mg.