Danish butter cookies



A gorgeous union of vanilla, sugar, and butter



Every family has its own tradition when it comes to Christmas cookies.
One of our favourites are butter cookies which are a real classic i Danish cookie jars.
This gorgeous union of vanilla, sugar, and butter, and its crispness embody for most the taste of Christmas. Danish butter cookies bring childhood memories back and combine good memories with great taste. This is all you need for a delightful Christmas with the family.




Durability 2 weeks     

Can be frozen Yes

Pcs approx. 40




1 high quality vanilla pod

200 g butter at room temperature

175 g high quality cane sugar

1 egg - preferable free range

225 g wheat flour. If you are using a meat mincer to form the cookies, increase to 250 g wheat flour

75 g almonds to make almond flour


Tool to grind the almond flour
– we recommend a foodprocessor, alternatively you can buy ready-made almond flour

Decorating bag with a star nozzle







Almond flour – the hard way

  1. Grab 75 g almonds, pour boiling water over them and peel them, bake them lightly in the oven, dry and grind them.

Butter cookies

  1. Split the vanilla pod lengthways and take out the seeds.
  2. Mash the vanilla seeds with a bit of sugar, so that the vanilla seeds separate.
  3. Mix sugar, vanilla sugar, butter, and egg together.
  4. Add almond flour and blend.
  5. Add the rest of the wheat flour and blend well.
  6. Put the dough in the decorating bag with a star nozzle.
  7. Spray rings on a baking tray covered with baking paper in a size you see fit.
  8. Bake your butter cookies at 200 °C for 11-12 minutes. The cookies are done when they turn golden on top.
  9. Let the butter cookies cool off, they then become delicious and crispy.
  10. Store dry in a cookie jar or other airtight container.