Photo: Swedish Christmas Cookies Recipe
Ingredients
- 2 1/2 cups all-purpose flour
- 2 teaspoons ground cardamom
- 1/4 teaspoon fine salt
- 1 cup unsalted butter, (2 sticks), at room temperature
- 1 cup confectioners' sugar
- 1 large egg, room temperature
- 1 tablespoon pure vanilla extract
- 1 teaspoon finely grated lemon zest
- Colored sanding sugars or chopped toasted pecans
Directions
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 mixture and process to make a soft buttery dough. Divide dough in half onto 2 (12-inch 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-inches long by 2-inches in diameter. Refrigerate until firm, at least 2 hours or overnight.
Preheat oven to 325 degrees F.
Scatter either the sanding sugars or toasted nuts on a work surface and roll the logs until completely coated. Cut into 1/4-inch thick cookies and space about 1 inch apart on parchment-lined baking sheets. Bake until golden around the edges, about 20 to 25 minutes. Cool cookies on the pan on wire racks. Store in an airtight container at room temperature for up to 2 weeks.
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By callmefrancine
on December 16, 2011
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Perfect little tea cookies. The cardamom gives them a really nice, subtle edge. I made them vegan by using Earth Balance margarine instead of butter and substituting 1/4 c. soy yogurt for the egg. They turned out great!
By smileysweets
on November 12, 2011
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So I read the reviews before I made these. The common complaint seemed to be that they were dry; so I substituted 2 egg yolks in place of 1 whole egg. It helped to make them less dry. I do think they need some granulated sugar in the mix. As for rolling them in sanding sugar, I used some very pretty silver sugar, and they turned out very pretty. I gave them a 4-star review because they lack a little something in flavor, but look lovely.
By nzureik2503
Chicago
on October 25, 2011
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Really Good. I was slightly disappointed at first, as they tasted a little bland/dry.. but after a few days - even a week later, I enjoyed them so much more. The flavors came together much better. The cardamom isn't at all overpowering and they are great with tea! Don't hesitate making these too far in advance for the holidays.
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