A couple of years ago,¬†I learned about Danish¬†chef Trine Hahnemann¬†as I was¬†munching on some simple¬†vanilla cookies that a friend made from Trine’s recipe. The little white¬†rings are full of goodness¬†– they’re¬†perfectly sized¬†and have¬†just enough¬†sweetness.
I didn’t make them in time for Christmas, but I did bake a batch in time for my family’s New Year’s Day feast.
before –¬†little ring cookies ready for the oven
Trine Hahnemann’s Vanilla Danish Butter Cookies
375 g butter
250 g sugar
2 vanilla pods
500 g plain flour
1. Cream the butter and sugar together in a bowl until the mixture is pale and fluffy.¬†Add the egg and continue beating.
3. Split the vanilla pods lengthways and scrape out the seeds with the tip of a knife. Stir them into the flour.
4. Fold the dry ingredients into the butter mixture. (I knead the dough a little bit so everything sticks together.)
5. Wrap the dough in cling wrap and chill for (at least) two hours.
6. Preheat the oven to¬†200¬įC (I¬†set mine at 390¬įF).
7. Roll the dough into very thin sausages about fix or six centimetres long. Curl each on into a ring and press the ends firmly together.
8. Place rings on a¬†parchment-lined baking tray (I put the trays in the fridge for a few minutes before putting them in the oven. This helps them keep their¬†small ring shape).
9. Bake for about eight minutes (I baked mine for about 6 minutes.)
10. Cool cookies on a wire rack.
11.¬†Store the cookies in an airtight¬†container and do not mix them with other¬†types of cookies or they will go soft.
*Instead of converting the measurements into cups and tablespoons, I used a scale and weighed¬†each of the ingredients.