These little cookies are a festive addition to any holiday party. Don’t be fooled by their small size. These cookies are rich like a billionaire despite not being overly sweet. Mix and match food coloring to give them an extra holiday kick.
Make sure to let them cool completely before icing or you’ll have a sticky mess.
Swedish butter cookies
1 1/2 cups of butter, divided
1/3 cup of whipping cream
2 cups of flour, plus extra for rolling
1 1/2 cups powdered sugar
2 teaspoons vanilla extract
food coloring, optional
* Mix 1 cup of butter, cream and flour. Cover and refridgerate for at least one hour.
* Preheat oven to 375 degrees.
* Roll out on a floured board until the dough is about 1/8 inch thick.
* Using a shot glass or small round cookie cutter, cut into rounds and drag cookies through a bowl of sugar.
* Prick each cookie three or four times with a fork, then bake on a cookie sheet for 8 to 10 minutes. Cool on a rack.
* In a bowl, mix 1/2 cup of butter, powdered sugar and vanilla.
* After cookies are cool, spread a small amount of icing on one cookie and place another cookie on top of the icing. Repeat until all the cookies are iced.
— From a family recipe of Staff Writer Jenna Buzzacco-Foerster