Swedish Christmas Cookies

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Recipe from Food Network Kitchens

Yield: about 3 1/2 dozen
2 1/2 cups all-purpose flour
2 teaspoons ground cardamom
1/4 teaspoon fine salt
1 cup unsalted butter, at room temp
1 cup confectioner's sugar
1 large egg, room temp
1 tablespoon pure vanilla extract
1 teaspoon finely grated lemon zest
various colored sanding sugars etc.
several sheets of parchment paper
1. Whisk the flour, cardamom, and salt in a bowl.
2. Put the butter & confectioners' sugar in a food processor, and process until smooth.

Pulse in the egg, vanilla, and lemon zest until combined
3. Add the flour mixture and process to make a soft buttery dough.
4. Divide enough dough in half into 2 (12 inch long) sheets of plastic wrap, using the plastic, shape into rough logs.
5. Refridgerate the dough logs for 30 mins until just firm enough to shape into uniform logs, 8 inches long by 2 inches in diameter.

Refridgerate until firm, at least 2 hrs or overnight.
6. Scatter the sanding sugars (or other decorating items) on a work surface and roll the logs until completely coated.
7. Cut into 1/4 inch thick cookies and space about 1 inch apart on parchment-lined baking sheets.
8. Bake until golden around edges, about 20 - 30 mins. Cool cookies on the pan on wire racks.  Store in airtight container at room temp for up to 2 weeks.

Cristen Cameron

Member since Dec 2007

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