Swedish Heirloom Cookies Recipes

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 CRUMBLE COOKIES

Steps:

• Cream shortening and butter at medium speed of electric mixer until light and fluffy. Add 1 cup confectioners sugar and salt; mix well.
• Stir in flour. Add water, vanilla extract and almonds, stirring well.
• Shape dough into 1-inch balls. Place on ungreased cookie sheet and flatten. Bake at 325 degrees F for 12 to 15 minutes or until done.
• Dredge warm cookies in confectioners' sugar.

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 CHRISTMAS COOKIES

Steps:

• Whisk the flour, cardamom, and salt in a bowl.
• Put the butter and confectioners' sugar in a food processor, and process until smooth. Pulse in the egg, vanilla, and lemon zest until combined. Add the flour mixture and process to make a soft buttery dough. Divide the dough in half onto 2 (12-inch long) sheets of plastic wrap. Using the plastic, shape into rough logs. Refrigerate the dough logs for 30 minutes until just firm enough to shape into uniform logs, 8-inches long by 2-inches in diameter. Refrigerate until firm, at least 2 hours or overnight.
• Preheat oven to 325 degrees F.
• Scatter either the sanding sugars or toasted nuts on a work surface and roll the logs until completely coated. Cut into 1/4-inch thick cookies and space about 1 inch apart on parchment-lined baking sheets. Bake until golden around the edges, 20 to 25 minutes. Cool cookies on the pan on wire racks. Store in an airtight container at room temperature for up to 2 weeks.

SWEDISH COOKIES (BRUNSCRACKERS)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda.
• In a separate bowl, cream together the butter, sugar, vanilla sugar, and golden syrup; mix well. Stir in the flour and mix until just incorporated. Form dough into two, 1 inch thick elongated rolls the length of your cookie pan. Place them on the cookie pan with enough space in between for them to spread.
• Bake in preheated oven until they are light golden brown and have flattened; about 20 to 22 minutes if using margarine, or 13 to 15 minutes if using butter. Remove from oven and let cool slightly for about 3 minutes. Cut diagonally into 1 to 2 inch strips while still warm. Remove individual cookies to cool on a wire rack.

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 HEIRLOOM COOKIES

Steps:

• Heat oven to 325°F. In large bowl, combine flour, 1 cup powdered sugar and salt. Using pastry blender or fork, cut in butter until mixture resembles coarse crumbs. Add vanilla and almonds knead by hand to form a smooth dough. Shape rounded teaspoonfuls of dough into balls or crescents. Place 1 inch apart on ungreased cookie sheets.Bake at 325°F. for 12 to 15 minutes or until set do not brown. Remove from cookie sheets. Roll in powdered sugar.HIGH ALTITUDE - Above 3,500 feet: No change.Nutrition Per Serving (1 cookie): Calories 60 Protein 1g Carbohydrate 6g Fat 4g Sodium 40mgFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.