Swedish Christmas Cookies-a delightful blend of spices combine to give you a delicate, tasty cookie
All that fresh butter, sugar, flavoring, sometimes chips or nuts…
The flour holding it all together…
Sometimes I think the dough is better than the finished cookie.
Ok, not usually.
Nothing beats a homemade cookie hot out of the oven.
But as cookie dough (spell check had a fit when I wrote doughs) goes, this is my absolute favorite dough to eat!
Growing up, my sister was the baker of our family. (I was happy to eat all her wonderful creations.) With 2 or 3 weeks off for Christmas vacation she would go nuts in the kitchen. She never made boring sugar cookies, I don’t think I even remember her ever making a sugar cookie.
She would make cream puffs and tarts and other things that just made you drool. Some of my best cookie recipes came from her. Oh and just to brag on my sister a little more, She also sews (beautifully) and has a PhD. And 3 amazing kids! I lovingly call her the Martha Stewart of the family.
Back to this cookie dough. It doesn’t even have chocolate in it. How can it be my favorite?
It’s the blend of spices. The minute you start opening them up and measuring, The aromas start to combine in the air, I think there is definitely something to aroma therapy (at least as far as this dough goes,) And once they are mixed all together, In with the fresh butter, sugar and other ingredients…
Just try it, see if I’m right.
And the baked cookie is good too.
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Swedish Christmas Cookies
from Gail Dickinson
no idea why these are Christmas cookies, I like them anytime!
Makes 7-8 dozen
Swedish Christmas Cookies and a few tips
- 1/2 pound butter (2 sticks)
- 1 1/2 cups sugar
- 2 eggs
- 3 tablespoons lite corn syrup
- 3 cups flour
- 1/2 teaspoon baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 teaspoon ginger
- 1/2 tsp all spice
- 1/2 teaspoon ground cloves
- Cream butter and sugar, add eggs and corn syrup, blend until combined. Combine dry ingredients and add to butter mixture, work into a stiff dough. Wrap in waxed paper and refrigerate at least 2 hours.
- On floured surface, roll out very thin ( 1/16 to 1/8 inch thick) Cut with cookie cutter and bake 7-10 minutes on ungreased baking sheet in a preheated 350 degree oven. . Remove to wire rack and cool.
recipe source ChocolateChocolateandmore
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