Swedish Butter Cookies

Swedish Butter Cookies

2 Reviews 1 Pic
  • Prep

    30 m
  • Cook

    10 m
  • Ready In

    40 m
CECILIAMORISON
Recipe by  CECILIAMORISON

“Made with hard boiled egg yolks to add a twist of body and flavor to the usual cookie press spritz!”

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Ingredients

Adjust Servings

Original recipe yields 24 3 cookie servings

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Directions

  1. Place the eggs into a saucepan with enough water to cover by 1 inch. Cover the saucepan, and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water; cool the eggs under cold running water. Peel eggs, separate yolks from whites. Sieve or finely grate yolks. Reserve whites for another use.
  2. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  3. Beat the butter and sugar with an electric mixer in a large bowl until smooth. Beat in the egg yolks and the almond extract. Slowly mix in the flour, just until incorporated. Use a spritz style cookie maker to press cookies onto prepared baking sheet.
  4. Bake in the preheated oven just until the edges begin to brown, 8 to 10 minutes.

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Reviews (2)

Rate This Recipe
snow_flake
8

snow_flake

This is a simple recipie with delicious results. I opted to finish each off with a chocolate drop. Made about 32 medium size cookies.

Lindsay H
2

Lindsay H

I opted for orange extract instead of almond, and added zest of a full orange. It's still missing something. More sugar? Salt? I don't know, but for how buttery/yolk-y these are, I wouldn't make them again.

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