Swedish Butter Cookies
Total TimePrep: 10 min. Bake: 25 min./batch
Makesabout 6 dozen
Clara- as to your comments below, this is a very old fashioned cookie- pre IKEA days- when syrups were used. Many of the old recipes used syrups in the days before more modern ingredients. I think you will find that these are quite well known in Sweden, and baked by many. Syrups (sirap) was used in Sweden back to the 1600's- and you can buy in the brand name of Dansukker today. There were over 10 sugar refineraies in Sweden in the late 1800's-and you could buy a light, and a dark syrup. I suspect that the dark syrup was used in the old days- very close to maple syrup, and what was available to the immigrants coming to America in those times. It is used not for flavor in this recipe, but for the syrup consistancy.
A Swedish cookie would NEVER have maple syrup as one of the ingredients. It is NOT available in Sweden. The only syrup that would be used is a "sugar syrup" which could be substituted with brown sugar mixed with water to create the syrup, since sugar syrup is not available in the US. At least I have not found it. I have not checked if Ikea has it. They might..
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
No comment left