Swedish Heirloom Cookies 1956 Food

SWEDISH HEIRLOOM COOKIES

Steps:

• Cream shortening and butter at medium speed of an electric mixer until light and fluffy.
• Add 1 cup powdered sugar and salt and mix well.
• Stir in flour.
• Add water, vanilla, and almonds, stirring well.
• Shape dough into 1-inch balls (I use small cookie scoop).
• Place on ungreased cookie sheets.
• Press down lightly on dough with bottom of glass or measuring cup.
• Bake at 325° for 12 minutes or until done.
• (Cookies will still be light).
• Dredge warm cookies in powdered sugar.

SWEDISH HEIRLOOM COOKIES (1956)

Steps:

• Cream butter, vanilla, 1 cup sugar, salt.
• Add almonds.
• Blend in flour.
• Shape dough into balls or crescents, using a rounded teaspoonful for each.
• To decorate, pour Decorets on wax paper.
• Roll shaped dough in Decorets.
• Bake on ungreased baking sheets, in slow oven (325 F) for 15 to 18 minutes. (Cookies will not be brown when done.)
• Roll undecorated cookies in mixture of cinnamon and confectioner's sugar while warm.

SWEDISH CHRISTMAS COOKIES

Steps:

• Whisk the flour, cardamom, and salt in a bowl.
• Put the butter and confectioners' sugar in a food processor, and process until smooth. Pulse in the egg, vanilla, and lemon zest until combined. Add the flour mixture and process to make a soft buttery dough. Divide the dough in half onto 2 (12-inch long) sheets of plastic wrap. Using the plastic, shape into rough logs. Refrigerate the dough logs for 30 minutes until just firm enough to shape into uniform logs, 8-inches long by 2-inches in diameter. Refrigerate until firm, at least 2 hours or overnight.
• Preheat oven to 325 degrees F.
• Scatter either the sanding sugars or toasted nuts on a work surface and roll the logs until completely coated. Cut into 1/4-inch thick cookies and space about 1 inch apart on parchment-lined baking sheets. Bake until golden around the edges, 20 to 25 minutes. Cool cookies on the pan on wire racks. Store in an airtight container at room temperature for up to 2 weeks.

SWEDISH HEIRLOOM COOKIES

Steps:

• 1. Cream shortening and butter till light and fluffy. Add 1 cup powdered sugar and salt; mix well. Stir in flour. Stir in water, vanilla and almonds.
• 2. Shape dough into balls 1 inch apart on ungreased cookie sheets, and flatten slightly. Bake at 325* for 12-15 mins. Dredge cookies in powdered sugar while they are still warm. Serves:8 Dozen