Hi Reader,

I ate Danish butter cookies from the blue tin as a child, and every homemade version since has been measured against it. So instead of adapting another blog's recipe, I read the back of the Royal Dansk tin!

No egg. No baking powder. That's why the factory cookie is dry and snaps clean.

Egg-free dough won't pipe at home, so I use one yolk to bind it, and I leave the leavener out so nothing puffs where you want the cookie sandy.

Pipe the rings on Saturday afternoon and they're cooling on the rack in 55 minutes, chill included. A good test run before holiday baking starts. Plus, an easy way to share a core childhood experience with your kids (if you have any) - aka the indisputable fact that the blue tin almost never contains cookies, lol.

Unfortunately, I am still perfecting a vegan version, but the one that was most promising, I used a firm vegan butter stick and replaced the egg yolk with 1 tablespoon unsweetened soy milk + 1 teaspoon neutral oil. I then added the remaining soy milk in the recipe only as needed until the dough pipes in a smooth, continuous ridged rope. Avoid flax or chia eggs here, since they can change the crisp, sandy texture. Because vegan butters vary in water content, use the piping test rather than the exact amount of milk as your guide.

Toodles,
Shruthi

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