Swedish Heirloom Crumble 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 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.