SWEDISH BUTTER COOKIES
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
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.
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