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! IF YOU’RE WATCHING THIS VIDEO, I HOPE IT IS HELPFUL TO YOU. PLEASE GIVE A LIKE AND SUBSCRIBE TO MY CHANNEL. 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. Follow me at: Instagram: gracioustreatz Facebook: gracioustreatz Email: gracioustreatz@gmail.com Copyright © Gracious Treatz. All rights reserved.