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Name: Swedish Christmas Cookies
Prep time: 25 min
Cook time: 2 h 25 min
Total time: 2 h 50 min
Yield: 42
Cuisine: not set
Ingredients: 2 1/2 Cups All purpose flour; 2 teaspoons Ground cardamom; 1/4 Teaspoon Fine salt; 1 Cup Unsalted butter; 1 Cup Confectioners sugar; 1 Large Egg Room temp; 1 Tablespoon Vanilla; 1 Teaspoon Lemon zest Finely grated; Colored sanding sugar or toasted chopped pecans

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INGREDIENTS

2 1/2 Cups All purpose flour
2 teaspoons Ground cardamom
1/4 Teaspoon Fine salt
1 Cup Unsalted butter
1 Cup Confectioners sugar
1 Large Egg ; Room temp
1 Tablespoon Vanilla
1 Teaspoon Lemon zest ; Finely grated
Colored sanding sugar or toasted chopped pecans

INSTRUCTIONS

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 mix and process to make a soft butter dough. Divide dough in half onto (2 )12” 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” long by 2” in diameter. Refrigerate until firm at least 2 hours or overnight.

Preheat oven to 325.

Scatter either the sanding sugars or toasted nuts on a work surface and roll the logs until completely coated. Cut into 1/4” thick cookies and space about 1” apart on parchment lined baking sheets. Bake until golden around the edges, about 20-25 minutes. Cool cookies on the pan on wire racks. Store in an airtight container at room temp for up to 2 weeks.

NOTES

Excellent!

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Swedish Christmas Cookies

2 1/2 Cups All purpose flour
2 teaspoons Ground cardamom
1/4 Teaspoon Fine salt
1 Cup Unsalted butter
1 Cup Confectioners sugar
1 Large Egg Room temp
1 Tablespoon Vanilla
1 Teaspoon Lemon zest Finely grated
 Colored sanding sugar or toasted chopped pecans

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 mix and process to make a soft butter dough.  Divide dough in half onto (2 )12” 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” long by 2” in diameter.  Refrigerate until firm at least 2 hours or overnight.

Preheat oven to 325.

Scatter either the sanding sugars or toasted nuts on a work surface and roll the logs until completely coated.  Cut into 1/4” thick cookies and space about 1” apart on parchment lined baking sheets.  Bake until golden around the edges, about 20-25 minutes.  Cool cookies on the pan on wire racks.  Store in an airtight container at room temp for up to 2 weeks.

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Nutrition

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Serving Size: 1 Serving (20g)
Recipe Makes: 42 Servings

Calories: 89
Calories from Fat: 41 (46%)

Amt Per Serving		% DV

	Total Fat 4.6g	6 %
	Saturated Fat 2.8g	14 %
	Monounsaturated Fat 1.2g
	Polyunsanturated Fat 0.2g
Cholesterol 16.7mg		5 %
Sodium 15.2mg		1 %
Potassium 12.2mg		0 %
Total Carbohydrate 11.1g		3 %
	Dietary Fiber 0.2g	1 %
	Sugars, other 10.8g
Protein 1g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 89

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