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Swedish Christmas Cookies Recipe

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This recipe for Swedish Christmas Cookies is from A Collection of Favorites from Bulloch Family and Friends, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
2 1/2 cups flour
2 tsp. ground cardamom
1/4 tsp. salt
1 cups butter, room temp
1 cups confectioners' sugar
1 large egg
1 tsp. vanilla extract
1 tsp. lemon zest, finely grated
Colored sanding sugars or chopped toasted pecans

Directions:
Directions:
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 sanding 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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