In my hundredth post I told y’all I was waiting to get permission to share this recipe. Instead of just updating that post I decided to do a dedicated recipe post. If you’re missing Danish Butter Cookies you will love these. 🙂
The weekend after Thanksgiving I told y’all how I look forward to Danish Butter Cookies every year…and asked y’all for any tips on recreating those Danish Butter cookies that used to only come in blue tins.
This being my first gluten-free Christmas and knowing I was going to have to make them myself I first turned to Martha. Now y’all know Martha rarely fails me but her butter cookie…while good on it’s own…wasn’t even remotely close to those beloved Danish butter cookies.
gfandme told me about her family recipe and then was sweet enough to share it with me. She said that they’d never tried to de-gluten it. I’m honored that her family let me be the tester. 🙂
The recipe that follows is exactly as she sent it to me with my scaled down amounts in parentheses. The full amount makes 5 dozen.
I made a 1/4 of the recipe and got 30 cookies using my smallest ice cream scoop. For size reference the liners in the above pics are just regular size cupcake liners.
The only change I made to the ingredients was using Cup4Cup for the flour.
I whipped the dough for 10 minutes and baked them for about 13 minutes.
The cookies were light and airy and almost dissolved on the tongue. They were so light I was kind of scared that once I put them in a storage tin and closed it that they might fall apart.
They DIDN”T. 🙂 They became even better. Today they’re still very light and airy but they have a ‘bite’ now and don’t just dissolve.
gfandme said she was going to share this post with her readers so for anyone not familiar with my blog…I’m the only person in my life who has to eat gluten free. But if the rest of the family wants to eat a homemade treat then they have to eat my gluten-free concoctions. Everyone who tried these agreed with me…these are better than the blue tin. 🙂
Thanks again gfandme and gfandme’s Mom. 🙂
Whipped Butter Cookies
1 lb. of Butter (1 stick)
¼ cup Cornstarch (1 tbsp)
3 cups Flour (3/4 cup or 96g I used Cup4Cup)
1 cup Sugar (1/4 cup)
¼ tsp. Vanilla
Soften butter and cream well. Add other ingredients and
Beat on high speed for 10 to 15 minutes or until it
Reaches the consistency of whipped cream.
Bake in 350 degree oven on ungreased cookie sheet
For 12 to 15 minutes.
Yields 5 dozen