"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Cookies, Swedish Christmas Recipe

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This recipe for Cookies, Swedish Christmas, by , is from The Marley Family Cookbook #2, 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!

Pierre LaMontagne


2 1/2 cups all-purpose flour
2 teaspoons ground cardamom
1/4 teaspoon fine salt
2 sticks unsalted butter, softened
1 cup confectioner's sugar
1 large egg, at room temperature
1 tablespoon pure vanilla extract
1 teaspoon finely grated lemon zest
colored sanding sugars OR
chopped toasted pecans

Whisk the flour, cardamom, and salt in a bowl.
Put the butter and sugar in a food processor, and process until smooth.
Pulse in the egg, vanilla, and lemon zest until combined.
Add the flour mixture; process to make a soft buttery dough.
Divide the dough in half; place them onto 2 (12-inch long) sheets of plastic wrap. Using the plastic, shape the dough into rough logs. Refrigerate the dough logs for 30 minutes.
Shape into uniform logs, 8-inches long by 2-inches in diameter. Refrigerate until firm, at least 2 hours or overnight.
Preheat the oven to 325 degrees.
Scatter either the sanding sugars or the toasted nuts on a work surface and roll the logs until they're completely coated. Cut the logs into 1/4-inch thick cookies.
Space them about 1 inch apart on parchment-lined baking sheets.
Bake them until they're golden around the edges, about 20 to 25 minutes.
Cool the cookies on the pan on wire racks.
Store them in an airtight container at room temperature for up to 2 weeks.

Preparation Time:
Preparation Time:
Cook: 25 min Inactive prep: 2 hr or overnight
Personal Notes:
Personal Notes:
From foodtv.com's '12 Days Of Christmas' cookies.
Always cool any cookies on a rack to keep them from getting soggy on the bottom.




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