This week our campers traveled the world with their taste buds. Both our morning and afternoon camps made these Swedish butter cookies, and they were a hit all around. While these cookies taste similar to a shortbread cookie, they are different in the way they are cooked and shaped. They bake in four long ropes and are cut to shape after they come out of the oven. A simple dusting of powdered sugar is all these cookies need before they surely get devoured.
Yields about 3 dozen cookies
Swedish Butter Cookies
Save Recipe
Ingredients
- 1 cup unsalted butter, softened
- 1 cup sugar
- 2 tsp maple syrup
- 2 cups of flour
- 1 tsp baking powder
- Powdered sugar for coating
Instructions
- Preheat oven to 300 degrees. Line two baking sheets with parchment paper and set aside.
- In the bowl of a stand mixer, cream butter and sugar together by mixing on medium speed until light and fluffy. Add maple syrup and mix to incorporate.
- In a separate bowl, combine flour and baking powder. Reduce mixer speed to low and slowly add flour mixture. Mix well, scraping down sides as needed.
- Divide dough into eight equal portions. Roll each portion into a 9 inch log. Place four logs per tray on prepared baking sheets leaving space in between.
- Bake 25 minutes until lightly browned. Remove from oven and cut each log into one inch pieces while cookies are still warm. Remove to a wire rack to cool. Toss each cookie in powdered sugar to coat before serving.
7.8.1.2
58
https://kitchenhouseaustin.com/swedish-butter-cookies/
Kitchen House
