Swedish Heirloom Cookies 1956 Recipes

SWEDISH HEIRLOOM COOKIES

Steps:

• Cream shortening and butter at medium speed of an electric mixer until light and fluffy.
• Add 1 cup powdered sugar and salt and mix well.
• Stir in flour.
• Add water, vanilla, and almonds, stirring well.
• Shape dough into 1-inch balls (I use small cookie scoop).
• Place on ungreased cookie sheets.
• Press down lightly on dough with bottom of glass or measuring cup.
• Bake at 325° for 12 minutes or until done.
• (Cookies will still be light).
• Dredge warm cookies in powdered sugar.

SWEDISH HEIRLOOM COOKIES (1956)

Steps:

• Cream butter, vanilla, 1 cup sugar, salt.
• Add almonds.
• Blend in flour.
• Shape dough into balls or crescents, using a rounded teaspoonful for each.
• To decorate, pour Decorets on wax paper.
• Roll shaped dough in Decorets.
• Bake on ungreased baking sheets, in slow oven (325 F) for 15 to 18 minutes. (Cookies will not be brown when done.)
• Roll undecorated cookies in mixture of cinnamon and confectioner's sugar while warm.

SWEDISH HEIRLOOM COOKIES

Steps:

• 1. Cream shortening and butter till light and fluffy. Add 1 cup powdered sugar and salt; mix well. Stir in flour. Stir in water, vanilla and almonds.
• 2. Shape dough into balls 1 inch apart on ungreased cookie sheets, and flatten slightly. Bake at 325* for 12-15 mins. Dredge cookies in powdered sugar while they are still warm. Serves:8 Dozen