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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, (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  sugars or chopped toasted 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 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 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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