Piped Vanilla Butter Rings in the Danish Style

What you need

• 225 g (2 sticks) unsalted butter, soft, at room temperature
• 90 g (3/4 cup) icing sugar
• 1/2 tsp fine salt
• 1 tsp vanilla extract
• 250 g (2 cups) plain flour
• 2 tsp milk, only if needed
• 2 tbsp coarse sugar, optional, for sprinkling

Method

Restated from the original video

1. 1

   Line two baking sheets with baking paper.

2. 2

   Beat the butter, icing sugar, salt and vanilla with an electric mixer until pale and fluffy, 4-5 min.

3. 3

   Scrape down the bowl. Sift in the flour and mix on low speed just until a soft dough forms.

4. 4

   Test the dough in a piping bag. If it is too stiff to pipe, work in the milk a little at a time.

5. 5

   Fill a piping bag that has a wide star nozzle with the dough.

6. 6

   Pipe rings about 5 cm (2 in) across onto the sheets, leaving 3 cm (1 1/4 in) between them.

7. 7

   Sprinkle the rings with coarse sugar, if using.

8. 8

   Chill the sheets in the fridge for 20-30 min so the ridges hold their shape in the oven.

9. 9

   Meanwhile, heat the oven to 175 °C (350 °F).

10. 10

    Bake one sheet at a time until the edges are light golden and the tops are still pale, 12-15 min.

11. 11

    Leave the cookies on the sheet for 5 min, then move them to a rack to cool completely. They crisp as they cool.

Imported from richanddelish.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.