Swedish Butter Cookies Recipes

SWEDISH BUTTER COOKIES

Steps:

• Preheat oven to 300°. In a large bowl, cream butter and sugar until light and fluffy. Add syrup. Combine flour and baking soda; gradually add to creamed mixture and mix well. , Divide dough into eight portions. Roll each portion into a 9-in. log. Place 3 in. apart on ungreased baking sheets. Bake 25 minutes or until lightly browned. Cut into 1-in. slices. Remove to wire racks. Dust with confectioners' sugar.

SWEDISH COCONUT COOKIES

Steps:

• Combine all ingredients except coconut in large bowl. Beat at low speed, scraping bowl often, until well mixed. Stir in coconut.
• Divide dough in half; shape each half into 12x2-inch log. Wrap each log in plastic food wrap; refrigerate at least 2 hours until firm.
• Heat oven to 350°F. Cut logs into 1/4-inch slices. Place 2 inches apart onto ungreased cookie sheets. Bake 10-14 minutes or until edges are lightly browned. Cool 1 minute on cookie sheet; remove to cooling rack.

SWEDISH BUTTER COOKIES

Steps:

• 1. In a large bowl, cream together butter and sugar. Sift flour, baking powder and salt together then add to butter mixture. Mix well. Add in almond emulsion and 3 T cream, mixing well. Dough will be crumbly.
• 2. Work dough into a ball, cut into 4 equal size portions and shape each into a ball, then flatten to a 4" disk. Wrap each disk in plastic wrap and refrigerate 10 minutes.
• 3. Preheat oven to 350. Line 2 cookie sheets with parchment paper. Beat egg with 2 tsp cream. After 10 minutes or so is up, place each disk onto 1 prepared cookie sheet, brush with egg mixture and generously sprinkle with decorator sugar. Bake at 350 for 20 minutes.
• 4. After 20 minutes, remove from oven, lower oven temp to 300. Carefully slice (bread knife works best) each disk into 8-10 slices, lay them onto another parchment lined cookie sheet, you can use the first cookie sheet as well, if you need too. Then return to oven and bake another 10-20 minutes. Ten minutes for a more chewy cookie and 20 for a more crisp firm cookie. These will get more firm as they sit and cool. While warm I cut all but the end pieces in half again.

SWEDISH BUTTER COOKIES

Steps:

• Place the eggs into a saucepan with enough water to cover by 1 inch. Cover the saucepan, and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water; cool the eggs under cold running water. Peel eggs, separate yolks from whites. Sieve or finely grate yolks. Reserve whites for another use.
• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Beat the butter and sugar with an electric mixer in a large bowl until smooth. Beat in the egg yolks and the almond extract. Slowly mix in the flour, just until incorporated. Use a spritz style cookie maker to press cookies onto prepared baking sheet.
• Bake in the preheated oven just until the edges begin to brown, 8 to 10 minutes.

SWEDISH BUTTER COOKIES

Steps:

• In a mixing bowl, cream butter and sugar.
• Add maple syrup; mix well.
• Combine the flour and baking soda; gradually add to the creamed mixture.
• Divide the dough into eight portions; Roll each portion into a 9-inch log.
• Place 3-inches apart on ungreased baking sheets.
• Bake at 300°F for 25 minutes or until lightly browned.
• Cut into 1-inch slices (I use a pizza cutter and go through all on a sheet at once).
• Remove to wire racks to cool.
• Dust with confectioners' sugar.

BUTTER COOKIES (SWEDISH)

Steps:

• 1. Preheat oven to 400 or 375 convection. Lightly butter cookie trays with aluminum lining.
• 2. Cream butter well. Add sugar and cream well again.
• 3. Add egg and vanilla. Cream once more.
• 4. Wisk flour and baking powder together briefly (or sift).
• 5. Add flour mix to butter mix gradually.
• 6. Combine until you have a smooth dough.
• 7. Form into small balls.
• 8. Press balls down with either thumb or thimble to make a nice dent in the middle of each. Dip finger or thimble in flour when needed for a clean release.
• 9. Fill each dent with a jelly, colored sugar or candied fruit of your choice. Grape jelly, strawberry jelly and apricot are favorites.
• 10. Bake for 8 to 10 min until lightly browned then move to cooling rack.