Ahhhh. I’m home! I’ve been gone all week working a new restaurant job. I’m pooped, but I’m so excited to get back into the kitchen–well, my own kitchen, anyway!
I decided today’s recipe would be something super simple and great for entertaining. Danish butter cookies hold a lot of nostalgia for me. I remember my dad eating them out of their iconic blue tin with the little paper cups that held the tiny treasures. My version has all of the flavor, but none of the sugar, gluten or carbs that are contained in the regular cookies.
I decided to adorn mine with a super tiny amount of sprinkles. These sprinkles are gluten free and refined sugar free and a must have in any kitchen if you’re into make cupcakes or cookies. I used less than a teaspoon for all 50 cookies.
If you prefer, you can use a cookie press to make these. These would also make great spritz cookies come holiday time. I’ll even go so far as to say that I like these better than my other spritz recipe.
Tiny Danish Butter Cookies
- 1 stick butter, softened at room temperature
- 1/3 C Swerve sweetener (or your preferred granulated sweetener)
- 1/2 C + 1 T almond flour
- 1 T coconut flour
- 2 T arrowroot powder
- 1 tsp. vanilla extract
- 1/2 tsp. almond extract
- 1 egg yolk, slightly beaten
- 1/4 tsp. salt
- Pinch of baking powder