I’ve had a fixation with White Chocolate lately… and I found this great recipe that reminded me a lot of Finksbrod, which is a light, buttery Danish cookie. My grandparents are full-blooded Danes, making my mother 100%, and myself 50%. We are all very proud of our Danish heritage and try to carry on many Danish traditions. My favorite, of course, is the tradition of making Danish butter cookies.
The base of this recipe is exactly the same as Finksbrod, but white chocolate to make it extra sweet (just the way I like my cookies!)
Hope you enjoy!
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- 1 cup unsalted butter, at room temperature
- 1 egg
- 3/4 cup confectioners’ sugar
- 2 1/2 cups all-purpose flour
- 1/2 tsp salt
- 2 tsp. vanilla
- 12 ounces white baking chocolate (or white melting disks, like I used!)
- 2/3 cup assorted non pareils
1. Heat oven 375. Beat butter until creamy, then beat in the egg. Add sugar, flour, salt and vanilla. Beat on a low speed until the mixture is well blended.
2. Put dough into cookie press fitted with a 1 inch saw tooth ribbon disk. Press into long strops on ungreased baking sheets. With floured knife, score strips every 2 inches. (Its not necessary to pull them apart and leave space in between.)
3. Bake in 375 oven for 6 minutes, until just browning around the edges. Cut cookies along score lines; cool on a rack for 15 minutes.
4. Melt the chocolate in a microwave on high for 2 minutes, stirring every 30 seconds. Spread 1/2 teaspoon of melted chocolate on underside of a cookie; and top with another cookie, flat sides together. Repeat with remaining cookies. Refrigerate 5 minutes to set. Place non pareils in dish. Dig 1/2 inch of end of cookie in remaining chocolate, then in the non pareils. Pace on waxed paper and refrigerate for 30 minutes to set.