Süti & Co’s Chef Andrea Uzarowski and her Scandinavian-style café and shop dedicated to the art of simple pleasures. “süti,” the cafe's namesake, a Danish-style shortbread made with locally milled flour and lots of Danish butter! These cookies are part of Chef Andrea's heritage. At the café, she serves up five signature shortbreads that are named in honor of her family and friends. During the holidays she sells them in hand painted tins from a local artist with a theme, this year's is "Gratitude".
Her süti is the reason she opened the business in 2022, the best seller of the cafe, and why many people come to the store. “These are recipes that have been passed down from generation to generation in Denmark,” she says. “I hold them dear to my heart, even as the paper my great-grandmother wrote them on has turned yellow with time.The memories I have using these recipes are some of the purest and most joy-filled moments of my childhood.”
Süti's BSBB Shortbread Cookies
The recipe yields 4 dozen 2.5” shortbreads.
1 lb unsalted butter, cold
1 C + 8 tablespoons brown sugar, packed
2 teaspoons salt
4 teaspoons vanilla extract
4 C AP flour
Preheat the oven to 355F.
Cream butter and brown sugar together.
Add salt, vanilla and mix until combined.
Add flour and mix on low speed until dough forms. Do not overmix.
Roll dough into a ball, cover in plastic wrap, and place in the refrigerator or cooler for 30 minutes.
When ready, dust surface with flour and roll the dough out into ¼” thick layer.
Cover a baking sheet with parchment paper and lay cutout cookies.
Bake for 7-8 minutes or until slightly golden brown.
Remove cookies from the oven and let cool completely.
These brown sugar and brown butter cookies are great to be enjoyed on their own, dipped in coffee, hot cocoa, or tea. They also make a great base for fillings such as chocolate ganache, fig butter, or raspberry jam!