Best 7 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 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 PECAN BUTTER COOKIES

Steps:

• In a large bowl, cream butter and sugar. Beat in egg yolk, cream and vanilla. Combine the flour and baking powder; gradually add to creamed mixture. Stir in finely chopped pecans. Roll into 3/4-in. balls. , In a small bowl, beat egg white. Dip balls in egg white, then roll in additional pecans. Place 2 in. apart on ungreased baking sheets., Using the end of a wooden spoon handle, make an indentation in the center of each ball. Top each ball with a cherry half or fill with jelly. Bake at 350° for 12-15 minutes or until cookies are lightly browned. Carefully remove to wire racks to cool.

SPRITZ COOKIES - SWEDISH BUTTER COOKIES RECIPE - (4.3/5)

Steps:

• Adjust oven rack to middle position; heat oven to 375°F. In small bowl, beat yolk, cream, and vanilla with fork until combined; set aside. In standing mixer, cream butter, sugar, and salt at medium-high speed until light and fluffy, 3 to 4 minutes. Scrape down bowl with rubber spatula. With mixer running at medium speed, add yolk/cream mixture and beat until incorporated, about 30 seconds. Scrape down bowl. With mixer running at low speed, gradually beat in flour until combined. Scrape down bowl and give final stir with rubber spatula to ensure that no flour pockets remain. If using cookie press to form cookies, follow manufacturer's instructions to fill press; if using pastry bag, press or pipe cookies onto un-greased baking sheets, spacing them about 1 1/2 inches apart. Bake one sheet at a time until cookies are light golden brown, 10 to 12 minutes, rotating baking sheet halfway through baking time. Cool cookies on baking sheet until just warm, 10 to 15 minutes; using metal spatula, transfer to wire rack and cool to room temperature. My tips for best success: Use room temperature butter and egg yolk. Make sure that your baking sheets are clean, and free of grease (or the cookies could stick). Do NOT put the cookies on parchment paper and don't grease the baking sheet! If you are using a cookie press, roll the dough into a "log". It will easily slip into the cylinder. Press the dough into the cylinder, trying to get out the air bubbles. Some of the cookies will come out deformed. Just scoop the dough off the baking sheet, and add back with the rest of the unbaked dough. Allow the cookies to cool for a few minutes, and loosen them with a spatula. Once completely cool, move to a baking rack.

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.

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:

• Cream butter and sugar together.
• Add egg yolk, cream and vanilla; mix well.
• Add flour sifted with soda, then half of chopped nuts.
• Form dough into small balls, dip in egg white, then dip in chopped pecans.
• Make small indent in center of each cookie and fill with jelly.
• Bake at 350 degrees for 20 minutes.
• Remove carefully, as they are fragile.