Swedish Butter Cookies

Wendy Rusch


OMG these are sooooo good and flavorful!!! When you make it, you feel like you're making biscotti...but its much more tender than biscotti.

I seen these on relish.com and I just had to try them after reading the recipe.

Easy to make too.

Enjoy! :o)

pinch tips: Parchment Paper Vs Wax Paper





1 c
butter, softened
1 c
3 c
2 1/2 tsp
baking powder
1/2 tsp
sea salt
1 Tbsp
almond emulsion or extract
3 Tbsp
2 tsp
decorator sugar crystals

Directions Step-By-Step

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.
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.
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.
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.

About this Recipe

Course/Dish: Cookies
Main Ingredient: Flour
Regional Style: Swedish
Collection: Tastes of the World