Swedish Butter Cookies
Total TimePrep: 10 min. Bake: 25 min./batch
Makesabout 6 dozen
seems like there is confusion- this is not a bar cookie. This is a dough baked as logs- then sliced into 1 inch sections
Didn't change a thing, a very good recipe!
This recipe is wonderful! During the holidays we top them with a halved blotted dry maraschino for the festive look.
I've been making these -- as a bar cookie in a 9"X13" pan -- since 2005. They are buttery, melt in your mouth delicious! Sometimes I use 1 tsp. vanilla extract and 1 tsp. corn syrup in place of the maple syrup. Either way, this is a wonderful recipe!
I used 5 oz. of AP Flour per cup. I used Unsalted Butter so I added a pinch of Kosher Salt. I added 1/2 tsp. of Butter/Vanilla and 1/2 tsp. of Princess Baking Emulsions in addition to the Maple Syrup.. I creamed the Butter and Sugar together for a good 4-5 minutes. Weighed out each "log" at 3-1/4 oz. Baked at 300 for 30 minutes until just barely getting golden around the edges. While still on the baking sheets, immediately sprinkled with Sparkling Sugar and lightly pressed into the tops. Cut into 1" pieces with a pizza cutter, then onto a cooling rack. They were just perfect. Cooled, then into an airtight container. Reminds me of my grandma's butter cookies. The Baking Emulsions really do add another taste dimension to these. This is a keeper recipe.
A BIT CONFUSED WITH THIS RECIPE. THE PICTURE LOOKS LIKE BARS, BUT YOU SAY TO ROLL INTO LOGS , BAKE AND THEN CUT??? WANT TO MAKE BUT DON'T WANT TO SCREW THEM UP.
Excellent Recipe! I did drop cookies instead of bars.
I love this receipe. I give it to my girlfriend for Christmas. Her Swedish grandmother used to make these cookies
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They are awesome. You cannot eat just one. For being such a simple recipe, they are addictive:)