SWEDISH BUTTER COOKIES
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
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
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Klosu Koku
[email protected]I've been making these cookies for years, and they're always a hit. They're the perfect cookie for any occasion.
Evelina Smith
[email protected]These cookies are a bit too sweet for my taste, but they're still really good. I think I'll try making them with less sugar next time.
Kalluto Zoldyck
[email protected]I'm not a fan of butter cookies, but I thought I'd give this recipe a try. I'm so glad I did! These cookies are delicious. They're the perfect balance of sweet and salty.
shush
[email protected]These cookies are so easy to make, and they're always a hit with my friends and family. I love the way they melt in your mouth.
M sheraz Kalyar
[email protected]I'm allergic to nuts, so I substituted the almonds for chopped dried cranberries. The cookies turned out great! They're a new favorite in my house.
Safiyatou Kijera
[email protected]These cookies are amazing! I love the way the butter flavor pairs with the salt. They're the perfect cookie for a cold winter day.
Amanda Bowers
[email protected]I followed the recipe exactly, but my cookies didn't turn out right. They were too soft and didn't hold their shape. I'm not sure what went wrong.
Jim Lappin
[email protected]These cookies were a disappointment. They were too dry and crumbly. I won't be making them again.
ButterflySun
[email protected]I've made these cookies several times, and they always turn out great. I love the way they look with the powdered sugar on top. They're always a hit at parties.
Sir Shuvon
[email protected]These cookies are a bit time-consuming to make, but they're definitely worth the effort. They're so delicious, and they're perfect for a special occasion.
Uyeri Oromena
[email protected]I had a great time making these cookies with my grandkids. They're so easy to make, and the kids loved decorating them with sprinkles. They were a big hit at our Christmas party.
Fozia Rashid
[email protected]These cookies were a bit too sweet for my taste, but my kids loved them. They're also very easy to make, so I'll probably make them again for their school bake sale.
Md Nurhasan
[email protected]I'm not usually a fan of butter cookies, but these were surprisingly good. They're not too sweet, and they have a nice crumbly texture. I'll definitely be making them again.
Joeh
[email protected]These cookies are the perfect combination of sweet and savory. The butter flavor really shines through, and the salt adds a nice touch. I love to dunk them in my coffee.
Sohal ali
[email protected]I've been making these cookies for years, and they're always a favorite. They're so easy to make, and they always turn out perfect. I love the way they melt in your mouth.
Leandra Lodge
[email protected]These cookies were a huge hit at my holiday party! They're so buttery and delicious, and they have the perfect amount of crunch. I'll definitely be making them again next year.