Aunt Bevs Scandinavian Butter Cookies Recipes

Steps:

• Preheat oven to 300°. In a large bowl, cream butter and sugar until light and fluffy. Add syrup. Combine flour and baking soda; gradually add to creamed mixture and mix well. , Divide dough into eight portions. Roll each portion into a 9-in. log. Place 3 in. apart on ungreased baking sheets. Bake 25 minutes or until lightly browned. Cut into 1-in. slices. Remove to wire racks. Dust with confectioners' sugar.

Steps:

• In a mixing bowl, cream butter and sugar.
• Add maple syrup; mix well.
• Combine the flour and baking soda; gradually add to the creamed mixture.
• Divide the dough into eight portions; Roll each portion into a 9-inch log.
• Place 3-inches apart on ungreased baking sheets.
• Bake at 300°F for 25 minutes or until lightly browned.
• Cut into 1-inch slices (I use a pizza cutter and go through all on a sheet at once).
• Remove to wire racks to cool.
• Dust with confectioners' sugar.

Steps:

• Preheat oven to 350°F.
• In a large bowl, combine the butter and sugar. Using a mixer, beat at medium-high speed, until light. In a small bowl, combine the flour, baking powder and salt; Add to the large bowl and mix until well incorporated. Add the almond extract and the heavy cream and mix again.
• Turn the dough out on a floured surface and form into a ball. Cut into 4 portions and shape each into a disk, about 4-inch in diameter and ¼" thick. Refrigerate 10 minutes.
• Place dough rounds on a baking sheet. Brush tops with beaten egg and sprinkle some pearl sugar on top. Bake for 20 minutes. Remove from oven. Lower the oven temperature to 300°F.
• Cut each round into 10 slices, then cut each slice in half (except the short ends). Return to the oven and bake 20 minutes for crispy cookies or 12 minutes for chewier cookies. The baking time also depends on the size of the cookies, so keep an eye on them while they bake!
• Makes about 60 cookies.

Steps:

• 1. Preheat oven to 400 or 375 convection. Lightly butter cookie trays with aluminum lining.
• 2. Cream butter well. Add sugar and cream well again.
• 3. Add egg and vanilla. Cream once more.
• 4. Wisk flour and baking powder together briefly (or sift).
• 5. Add flour mix to butter mix gradually.
• 6. Combine until you have a smooth dough.
• 7. Form into small balls.
• 8. Press balls down with either thumb or thimble to make a nice dent in the middle of each. Dip finger or thimble in flour when needed for a clean release.
• 9. Fill each dent with a jelly, colored sugar or candied fruit of your choice. Grape jelly, strawberry jelly and apricot are favorites.
• 10. Bake for 8 to 10 min until lightly browned then move to cooling rack.

Steps:

• In a large bowl cream together the butter and sugar until light and fluffy, using a hand beater. Beat in the egg and then the vanilla. In a separate bowl, combine the flour and salt. Stir the dry ingredients into the wet ingredients until just incorporated. Roll the dough into a log, on a work surface, wrap in parchment and chill in the refrigerator for at least 1 hour. Put 2 cookie sheets in the refrigerator to chill as well.
• Preheat the oven to 400 degrees F.
• Remove the chilled dough from the refrigerator and slice into 1/4-inch rounds. Arrange 2 inches apart on the chilled cookie sheets and bake until lightly golden on the edges, about 8 to 10 minutes. Remove the cookies from the cookie sheets and put on a cooling rack to cool before serving.

Steps:

• 1. Preheat oven to 350 degrees F; adjust oven racks to positions #2 and #4.
• 2. Cream butter with the sugar until light and fluffy.
• 3. Beat in the beaten egg and almond extract (note: vanilla, lemon, or any other flavor may be used instead of the almond); beat until very smooth.
• 4. Sift the flour together with the salt and baking powder; beat into the butter mixture.
• 5. Mold onto an ungreased cookie sheet, with a cookie press or a large pastry bag fitted with a large star tip.
• 6. Bake 12-15 minutes or until golden brown.