Melt In Ya Mouth Swedish Butter Cookies Food

SWEDISH BUTTER COOKIES

Steps:

• Preheat oven to 300°. In a large bowl, cream butter and sugar until light and fluffy. Add syrup. Combine flour and baking soda; gradually add to creamed mixture and mix well. , Divide dough into eight portions. Roll each portion into a 9-in. log. Place 3 in. apart on ungreased baking sheets. Bake 25 minutes or until lightly browned. Cut into 1-in. slices. Remove to wire racks. Dust with confectioners' sugar.

MELT IN YOUR MOUTH BUTTER COOKIES

Steps:

• Cream butter or margarine (and yes margarine does work beautifully! I can see some people raising their eyebrows!) with sugar.
• Add eggs and vanilla and mix.
• Add flour, baking powder and salt and mix well.
• At this point you can either roll out and cut with cookie cutters or roll dough into 1 inch balls and flatten on cookie sheet.
• Bake at 375F for 6 to 8 minutes until set, NOT brown.
• Mix icing ingredients together and ice cookies once cooled.

MELT-IN-YOUR-MOUTH COOKIES

Steps:

• Cream butter and sugar together.
• Add water and vanilla to the mixture.
• Gradually add flour, fold in nuts.
• Roll dough into 1 inch balls.
• Place on ungreased baking sheets and flatten with fingers.
• Bake at 300 F for 20-25 minutes.
• Cool on a wire rack.

MELT IN YOUR MOUTH MELTAWAYS - BUTTER MELTAWAY COOKIES!

Steps:

• In a mixing bowl, cream butter, oil and sugars; add egg and vanilla and mix.
• Combine flour, baking soda and cream of tartar in a separate bowl; gradually add to the creamed mixture.
• Chill for several hours or overnight (I've made these and have only chilled them for 2 hours and they turned out fine, however when I've chilled them for several hours they were perfection!).
• Drop by rounded teaspoonfuls 2-inches apart onto ungreased baking sheets.
• Flatten with a fork dipped in flour; sprinkle with sugar.
• Bake at 350° for 12-15 minutes or until lightly browned.
• Cool on wire racks.

DAD'S MELT-IN-YOUR-MOUTH COOKIES

Steps:

• Preheat oven to 350 degrees F.
• In the bowl of a large mixer cream the butter until fluffy, then add vanilla and the espresso.
• In a large bowl sift the confectioners' sugar then add to it the butter mixture in the mixer and mix well.
• In the same bowl used to sift the sugar, add flour and salt and sift. Add them to the mixer that contains the cream, butter mixture. Turn the mixture out on a floured board and sprinkle the pine nuts on the mixture and mix nuts in well with your hands (if dough gets too sticky add a bit more flour to the board and to your hands). When nuts are mixed in, place mixture in a large glass bowl and put in refrigerator for 1/2 hour to make it easier to roll. Take bowl out of the refrigerator and with your hands pick up walnut sized balls of dough, roll them in your hands and place them in an ungreased cookie sheet.
• Bake for 20 minutes or until cookies turn a light golden brown. When all of the cookies have been baked place them on a cooling rack overnight. If you are pressed for time 5 hours will do.
• In a large resealable plastic bag place the pound of confectioners' sugar (this is a bit of overkill but I wanted to have enough powdered sugar for the cookies). Add 6 to 12 cookies at a time and gently toss them in the powdered sugar and then place them on a cooling rack trying not to disturb the sugar coating. Continue until all cookies are coated. Let cookies rest so that the coating really adheres. Now - when you eat one - you will want another and another and another!
• My Dad used to also coat these cookies with raw sugar (that he had family ship from Italy), and I have made them that way also. However, people seem to like the powdered sugar more.

MELT-IN-YA-MOUTH SWEDISH BUTTER COOKIES

Steps:

• Sift flour and sugar into a bowl.
• Mix the egg yolks, butter and extract in separate bowl.
• Slowly add flour and sugar a bit a time, mixing the mixture with your fingertips.
• Fource dough through a press or roll balls and flatten or make snakes (whatever you wish) onto grease trays.
• Bake in a moderate oven (180C/350F) for 8 to 10 minutes.
• Keep in air-tight container.

MELT IN YOUR MOUTH COOKIES III

Steps:

• Combine the butter, flour and confectioners' sugar together. At first it will have a pie crust consistency. Roll into one large log and wrap in wax paper or plastic wrap. Chill for at least one hour.
• Preheat oven to 350 degrees F (175 degrees C).
• Slice chilled log into 1/4 inch thick slices. Place cookies on a baking sheet. Bake in preheated oven until edges just begin to turn golden, about 10 minutes. Watch carefully so they don't burn.

MELT IN YOUR MOUTH HEAVENLY BISCUITS

Steps:

• Preheat oven to 475 degrees F.
• Spray an 8 inch round cake pan with cooking spray.
• Combine next 6 ingredients in a medium bowl.
• Cut in shortening or lard.
• Stir in buttermilk and cream.
• (mixture will be VERY WET!) Let stand 2-3 minutes.
• Pour remaining cup of flour into another bowl.
• Flour your hands.
• Drop a biscuit size lump of dough into the flour. I use a half cup measuring cup for this step. The "dough" is too wet to really pick up with your hands.
• Cover with more flour.
• Gently pick up lump of dough with your hands by sliding your fingers underneath it then lightly toss from hand to hand to remove excess flour and to roughly shape the biscuits. You are just basically coating the very wet dough with flour. Be gentle!
• Drop into prepared pan.
• Repeat with remaining dough, placing tightly into pan.
• This is so they rise up instead of just spreading out.
• Brush with melted butter or margarine.
• Bake 15-20 minutes or until lightly browned.
• Let cool in pan a few minutes, then dump pan out and gently separate biscuits.
• Serve ASAP!

MELT IN YOUR MOUTH COOKIES II

Steps:

• Mix together butter with 1/2 cup white sugar.
• In a separate bowl, mix 1 cup white sugar with 2 tablespoons of molasses. Add to the butter/sugar mixture. Add one egg and and vanilla. Then slowly add salt and baking soda. Stir in flour and chocolate chips.
• Bake at 375 degrees F (190 degrees C) for 9 minutes and enjoy!

SWEDISH PECAN BUTTER COOKIES

Steps:

• In a large bowl, cream butter and sugar. Beat in egg yolk, cream and vanilla. Combine the flour and baking powder; gradually add to creamed mixture. Stir in finely chopped pecans. Roll into 3/4-in. balls. , In a small bowl, beat egg white. Dip balls in egg white, then roll in additional pecans. Place 2 in. apart on ungreased baking sheets., Using the end of a wooden spoon handle, make an indentation in the center of each ball. Top each ball with a cherry half or fill with jelly. Bake at 350° for 12-15 minutes or until cookies are lightly browned. Carefully remove to wire racks to cool.