This is a take on the traditional Danish Shortbread or Finskbrød as they are called. I really like the addition of the lemon zest, and the more modern look. Normally Danes do not like changes to their traditional food and cookies. 'It has to be exactly like my mom made it' - but some changes are for the better, like this one.
Inspired by a Blomsterberg recipe.
- 200 g butter, salted, room temperature
- ½ teaspoon vanilla bean paste
- 60 confectionary (powdered) sugar
- 1 lemon, the zest of
- 275 g all-purpose flour
- 1 egg,
- coarse raw cane sugar
Preheat oven to 375℉ (190℃)
Mix all the ingredients until it forms a dough, be careful not to overwork the dough. Wrap the dough in plastic film, and let it rest for 30 minutes in the refrigerator.
On a lightly floured surface, roll the dough into a 6 x 12-inch (15 x 30 cm) rectangle. Transfer the cookies to a baking sheet lined with parchment paper, set aside. Beat the egg, and brush a thin even layer on the dough. Sprinkle with a good amount of raw cane sugar. Gently press the sugar into the dough with the rolling pin. Put the dough into the refrigerator to chill for about 10 minutes. Cut the dough in half so you now have 2 squares 6x6-inches (15x15 cm) each. Cut each square in 14-15 long thin logs,
Bake for 7-10 minutes, until light golden brown. Let the cookies cool on a wire rack. Store in an airtight container at room temperature.