Swedish Butter Cookie: Nana's Cookery Tip's And Tricks

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option while margarine is often less expensive.

powdered sugar

🥗Healthier: coconut sugar

💰Cheaper: granulated sugar

Coconut sugar offers a lower glycemic index, while granulated sugar is usually cheaper.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: self-rising flour

Whole wheat flour adds fiber, while self-rising flour can simplify the recipe.

vanilla extract

🥗Healthier: vanilla bean

💰Cheaper: imitation vanilla

Vanilla bean enhances flavor naturally, while imitation vanilla is more budget-friendly.

Preheat the oven to 350°F (175°C).

Cream together butter and sugar in a mixing bowl until light and fluffy.

Add powdered sugar and mix until well combined.

Incorporate the egg yolks one at a time, mixing well after each addition.

Stir in vanilla extract and almond extract until evenly distributed.

In a separate bowl, combine flour, baking powder, and salt.

Gradually add the dry ingredients to the wet mixture, mixing until just combined.

Scoop tablespoon-sized portions of dough and roll into balls.

Place the dough balls on a baking sheet lined with parchment paper, spacing them apart.

Flatten each ball slightly with the bottom of a glass or your hand.

Sprinkle decorative sugar on top of each cookie before baking.

Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.

Remove from the oven and let cool on the baking sheet for a few minutes before transferring to a wire rack.

Allow cookies to cool completely before serving.

Cooking Techniques

Spice Level:

Allergens