Danish butter cookies

Ingredients:

• 220 g unsalted butter at room temperature
• 2/3 cup granulated sugar
• 1 tbsp. whole milk
• 2 tsp vanilla extract
• 1 teaspoon almond extract
• 1 large egg
• 2 and 1/4 cups premium flour
• 1/4 teaspoon coarse salt
• Special equipment: a pastry bag with a large star-shaped tip

Preparation:

1. Preheat oven to 175°C.
2. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until light and fluffy, about 5 minutes. Mix in the milk, vanilla extract, almond extract, and egg.
   
   
   When measuring flour, spoon it into a dry measuring cup and remove any excess. Scooping directly from the bag will compact the flour, resulting in dry baked goods.
3. Reduce the speed to low and add the flour and salt. Knead until the dough is smooth. Transfer the dough to a pastry bag fitted with a large star-shaped tip. Pipe 5 cm (2 in) circles, 5 cm (2 in) apart, onto two ungreased baking sheets. Refrigerate until set, about 30 minutes.
4. Bake until the cookies are set and deep golden brown on the bottom, 12–14 minutes. Transfer the cookies to a wire rack and let cool completely, about 30 minutes. Cookies can be stored in a tightly sealed container for up to 1 week..