My grandmother used to buy tins of Royal Dansk Danish butter cookies, and their signature blue tin meant one thing to me as a child: the pretzel-shaped cookie sprinkled with enormous granules of sugar. It was my favorite, followed closely by the one with the tiny chocolate chips in it. This recipe reminds me a bit of the Royal Dansk cookies; it is simple, with few ingredients, and easily adapted into various shapes. Before today, I’ve baked these as twists and pretzels, both dipped in chocolate. Because chocolate makes everything better, especially sturdy butter cookies like these.
The chocolate drizzle is incredibly easy to make and convenient for both drizzling or dipping, depending on what you prefer. Next time, I might coat each cookie entirely in chocolate.
For the cookies
- 8 tablespoons butter, at room temperature
- 1/2 cup sugar
- 1 teaspoon vanilla
- 1 egg white
- 1/2 teaspoon coarse salt
- 1 1/2 cups plus 2 tablespoons flour
For the chocolate drizzle
- 1/2 cup milk chocolate chips
- 1 tablespoon shortening
Preheat oven to 350 degrees.
Line two baking sheets with parchment paper.
In a mixing bowl, combine butter and sugar and cream together until combined.
Add vanilla and egg white and mix until combined.
Add salt and one-half cup flour; mix until incorporated. Add remaining flour slowly, mixing until well incorporated.
Using a one-inch cookie scoop, scoop out dough and roll into balls. Place a few inches apart on prepared cookie sheets and flatted into discs using the bottom of a glass.
Bake for 14-16 minutes, until cookies are light golden brown.
Allow to cool completely before drizzling or dipping.
Once cookies are cool, combine chocolate chips and shortening in a small saucepan. Melt on low heat, stirring frequently.
Drizzle chocolate over cookies, or dip half of each cookie into chocolate and allow to set on waxed paper.