Best Piped Butter Cookies | Egg& Eggless

Best Piped Butter Cookies – This is the ultimate Danish butter cookies I’ve ever had. It tastes so much better from the store bought. The recipe is super easy but in order to do the piping, the ingredients measurement has to be accurate including the sugar. You don’t even have to chill them as you need them to be soft for the piping. A star tip nozzle is all you need to make these beautiful cookies. I hope you’re inspired to make these cookies. Enjoy!

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Ingredients:
113g [½ cup] unsalted butter, softened
60g [¼ cup + 1 tbsp] caster sugar
1 large egg yolk OR 30g [2 tbsp] plain yogurt
15g [1 tbsp] heavy cream
1 tsp vanilla extract
125g [1 cup] cake flour
16g [2 tbsp] cornstarch

15g [1 tbsp] pistachio nuts, chopped fine


Instructions:
1. Preheat oven at 170°C/340°F.
2. In a large bowl, add the room temp (or softened) butter. Add sugar and salt. Mix them using a spatula so that the sugar the fly out. Then switch to an electric mixer. Mix until creamy, pale and fluffy.
3. Add the yolk, cream and vanilla extract. Mix till combined.
4. Sift the cake flour and cornstarch. Fold in using a spatula.
5. Transfer the dough into a piping bag. I am using 1M tip. Double up the piping bag if yours is thin like mine. A thin piping bag will cause breaking of the bag. Also it will ease your piping.
6. Bake in preheated oven at 170°C/340°F for about 13-15 min.
7. Let it cool completely.
8. Cookies are ready to serve.

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