Swedish Butter Cookies
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Recipe Summary Swedish Butter Cookies
Made with hard boiled egg yolks to add a twist of body and flavor to the usual cookie press spritz!Ingredients | Bodies On Everest Documentary8 eggs2 cups salted butter, softened1 cup white sugar1 ¼ teaspoons almond extract4 cups all-purpose flourDirectionsPlace 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.Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.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.Bake in the preheated oven just until the edges begin to brown, 8 to 10 minutes.If desired, place a dab of jelly, a small chocolate morsel or 1/2 of a maraschino cherry in the center of the cookies before baking.Info | Bodies On Everest Documentaryprep: 30 mins cook: 10 mins total: 40 mins Servings: 24 Yield: 24 3 cookie servings
TAG : Swedish Butter CookiesDesserts, Cookies, Butter Cookie Recipes,
