Eggless Danish Butter Cookies Homemade Recipe by Veena Theagarajan.

My sons are big fans of Danish cookies. I had some butter in the fridge which I wanted to use and Danish butter cookies came to my mind. I was looking for “rosette” mold but I was not sure where I had placed it. Have you encountered such a case where when you search desperately you don't find but you find it when you don't need it most? In short I couldn't find the mold. I ended up using other mold. So the shapes of the cookies were not perfect but no compromise in the taste. So soft and buttery and sure to melt in your mouth. It is dangerously easy to make ...

All purpose flour - 360g
Potato starch - 80g (You can use Corn starch but I prefer potato Starch)
Butter - 350g
Sugar - 100g
Vanilla essence - 1 to 1.5 teaspoon (I have used 1.5)


Before you start make sure all ingredients are in room temperature. Cream butter and sugar
Add vanilla extract and 1/2 of dry ingredients. 
Mix well. Now add rest of the dry ingredients Mix well. You will get little sticky dough. It is fine. 
Take piping bag or cookies presser. If you have Rosette mold use that if not use what you have (like I did). Pre heat oven at 180 degree C. Line baking sheet on a baking tray. Press the cookies and bake it for 10 mins at 180 degree C
Remove it from oven let it cool down. Store it in air tight container