Best Swedish Butter Cookies Recipes

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SWEDISH BUTTER COOKIES



Swedish Butter Cookies image

It's impossible to eat just one of these Swedish cookies. Naturally, they're a favorite with my Swedish husband and children-but anyone with a sweet tooth will appreciate this treat. My recipe is "well-traveled" among our friends and neighbors. -Sue Soderland, Elgin, Illinois

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield about 6 dozen.

Number Of Ingredients 6

1 cup butter, softened
1 cup sugar
2 teaspoons maple syrup
2 cups all-purpose flour
1 teaspoon baking soda
Confectioners' sugar

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.

Nutrition Facts : Calories 47 calories, Fat 3g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 38mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 0 fiber), Protein 0 protein.

SWEDISH PECAN BUTTER COOKIES



Swedish Pecan Butter Cookies image

Among our large family's Christmas Eve traditions is enjoying these delectable cookies-one of the 20 varieties my sister bakes for the holiday. They have a pleasing pecan flavor and are so buttery and delicate, they almost melt in your mouth.

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield about 5-1/2 dozen.

Number Of Ingredients 10

1 cup butter, softened
1/2 cup sugar
1 egg, separated
1 tablespoon half-and-half cream
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 cup finely chopped pecans
Additional chopped pecans
Halved red maraschino cherries or red jelly of your choice

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.

Nutrition Facts : Calories 104 calories, Fat 7g fat (4g saturated fat), Cholesterol 22mg cholesterol, Sodium 64mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 0 fiber), Protein 1g protein.

SWEDISH BUTTER COOKIES



Swedish Butter Cookies image

Made with hard boiled egg yolks to add a twist of body and flavor to the usual cookie press spritz!

Provided by CECILIAMORISON

Categories     Desserts     Cookies     Butter Cookie Recipes

Time 40m

Yield 24

Number Of Ingredients 5

8 eggs
2 cups salted butter, softened
1 cup white sugar
1 ¼ teaspoons almond extract
4 cups all-purpose flour

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.

Nutrition Facts : Calories 244.4 calories, Carbohydrate 24.2 g, Cholesterol 40.7 mg, Fat 15.6 g, Fiber 0.6 g, Protein 2.3 g, SaturatedFat 9.7 g, Sodium 109.4 mg, Sugar 8.4 g

SWEDISH BUTTER STRIPS OR MAPLE PECAN STRIPS (COOKIES)



Swedish Butter Strips or Maple Pecan Strips (Cookies) image

Make and share this Swedish Butter Strips or Maple Pecan Strips (Cookies) recipe from Food.com.

Provided by littleturtle

Categories     Bar Cookie

Time 40m

Yield 48 serving(s)

Number Of Ingredients 8

3/4 cup butter, room temperature
2/3 cup sugar
1 egg
1 teaspoon vanilla extract
1/2 teaspoon salt
2 cups flour
1/2 cup chocolate chips (for Swedish Butter Strips) or 3/4 teaspoon maple flavoring (for maple pecan squares)
1/2 cup pecans, chopped

Steps:

  • Preheat oven to 350°F (360° at high altitude).
  • In a mixing bowl, cream together butter, sugar, egg, vanilla, and salt; blend in remaining ingredients.
  • Divide dough into 4 equal parts, and shape into 12" rolls.
  • Place 3" apart on ungreased cookie sheets, and flatten with a floured fork to 1/4" high.
  • Bake for 15-20 minutes or until delicately browned (golden) at the edges.
  • Cool for a few minutes and cut with a sharp knife into 1" diagonals.

Nutrition Facts : Calories 73.2, Fat 4.4, SaturatedFat 2.2, Cholesterol 12, Sodium 46.4, Carbohydrate 8, Fiber 0.3, Sugar 3.8, Protein 0.9

BUTTER COOKIES (SWEDISH)



Butter Cookies (Swedish) image

Yum! These are the perfect thumbprint cookies. The dough is buttery and barely sweet; similar to a shortbread thumbprint cookie. Filling the well with your favorite sweet jam is what adds sweetness to the cookies. Not only are these delicious, but they're also easy enough to make so the kids can help prepare them. We used...

Provided by Wendy Levier

Categories     Cookies

Time 55m

Number Of Ingredients 6

1 1/2 c butter
1 c sugar
1 egg, well beaten
2 tsp vanilla extract
4 c all-purpose flour
1 tsp baking powder

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.

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



Spritz Cookies - Swedish Butter Cookies Recipe - (4.3/5) image

Provided by Foodiewife

Number Of Ingredients 8

1 large egg yolk
1 tablespoon heavy cream
1 teaspoon vanilla extract
1 cup unsalted butter (2-sticks), softened (about 70°F)
2/3 cup sugar (about 4 3/4-ounces)
1/4 teaspoon table salt
2 cups unbleached all-purpose flour (10-ounces)
Note: for an Almond variation, decrease the vanilla to 1/2 teaspoon and add 1/2 teaspoon of pure almond extract

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.

SWEDISH BUTTER COOKIES



Swedish Butter Cookies image

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)

Provided by Wendy Rusch

Categories     Cookies

Number Of Ingredients 10

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

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



Swedish Butter Cookies image

From 'Taste of Home Cookies' - These are a crisp butter cookie with a secret ingredient. What coffee does for chocolate, the very small amount of maple syrup does for these butter cookies - rich, buttery, mmmmm! The dough rolls into logs and I cut with a pizza cutter for quick production.

Provided by Connie K

Categories     Dessert

Time 35m

Yield 6 dozen

Number Of Ingredients 6

1 cup butter, softened
1 cup sugar
2 teaspoons maple syrup
2 cups all-purpose flour
1 teaspoon baking soda
2 tablespoons confectioners' sugar

Steps:

  • In a mixing bowl, cream butter and sugar.
  • Add maple syrup; mix well.
  • Combine the flour and baking soda; gradually add to the creamed mixture.
  • Divide the dough into eight portions; Roll each portion into a 9-inch log.
  • Place 3-inches apart on ungreased baking sheets.
  • Bake at 300°F for 25 minutes or until lightly browned.
  • Cut into 1-inch slices (I use a pizza cutter and go through all on a sheet at once).
  • Remove to wire racks to cool.
  • Dust with confectioners' sugar.

Nutrition Facts : Calories 568.1, Fat 31.1, SaturatedFat 19.5, Cholesterol 81.3, Sodium 428.7, Carbohydrate 69.3, Fiber 1.1, Sugar 37.4, Protein 4.6

SWEDISH ALMOND BUTTER COOKIES



Swedish Almond Butter Cookies image

Provided by Marilena Leavitt

Categories     Cookies

Time 45m

Yield about 60 cookies

Number Of Ingredients 9

1 cup butter, room temperature
1 cup sugar
3 cups all-purpose flour
1 TBSP. baking powder
½ tsp. salt
2 TBSP. almond extract
3 TBSP. heavy cream
1 large egg, beaten
--- Swedish pearl sugar

Steps:

  • Preheat oven to 350°F.
  • In a large bowl, combine the butter and sugar. Using a mixer, beat at medium-high speed, until light. In a small bowl, combine the flour, baking powder and salt; Add to the large bowl and mix until well incorporated. Add the almond extract and the heavy cream and mix again.
  • Turn the dough out on a floured surface and form into a ball. Cut into 4 portions and shape each into a disk, about 4-inch in diameter and ¼" thick. Refrigerate 10 minutes.
  • Place dough rounds on a baking sheet. Brush tops with beaten egg and sprinkle some pearl sugar on top. Bake for 20 minutes. Remove from oven. Lower the oven temperature to 300°F.
  • Cut each round into 10 slices, then cut each slice in half (except the short ends). Return to the oven and bake 20 minutes for crispy cookies or 12 minutes for chewier cookies. The baking time also depends on the size of the cookies, so keep an eye on them while they bake!
  • Makes about 60 cookies.

MELT-IN-YA-MOUTH SWEDISH BUTTER COOKIES



Melt-In-Ya-Mouth Swedish Butter Cookies image

delicous cookie to use in a press or with a cookie cutter. taste like the cookies you buy at christmas!

Provided by Daviddoubled

Categories     Dessert

Time 40m

Yield 8 dozen

Number Of Ingredients 5

2 cups sifted all-purpose flour
3/4 cup sugar
2 egg yolks
1 cup butter
1 teaspoon almond extract or 1 teaspoon vanilla extract

Steps:

  • Sift flour and sugar into a bowl.
  • Mix the egg yolks, butter and extract in separate bowl.
  • Slowly add flour and sugar a bit a time, mixing the mixture with your fingertips.
  • Fource dough through a press or roll balls and flatten or make snakes (whatever you wish) onto grease trays.
  • Bake in a moderate oven (180C/350F) for 8 to 10 minutes.
  • Keep in air-tight container.

Nutrition Facts : Calories 403.6, Fat 24.3, SaturatedFat 15, Cholesterol 108.2, Sodium 165.9, Carbohydrate 42.8, Fiber 0.8, Sugar 18.9, Protein 4.1

SWEDISH BUTTER COOKIES



Swedish Butter Cookies image

I got this recipe from my mother who said she's had it so long she no longer remembers where it came from. She always made these at Christmas while I was growing up. I made them last Christmas and used pomegranit jelly. I don't actually know how much jelly is in the recipe, but this site apparently doesn't like that, so I made something up. Use whatever amount you like. They're my favorite cookies!

Provided by OhSusannah

Categories     Dessert

Time 40m

Yield 36 cookies

Number Of Ingredients 9

1/2 lb butter
1/2 cup sugar
1 egg, separated
1 tablespoon cream
1 teaspoon vanilla
2 cups flour, sifted
1/2 teaspoon baking powder
1 cup pecans, chopped fine
3/4 cup jelly, of your choice for filling

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.

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