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Swedish Butter Cookies Popular Recipes

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Swedish Butter Cookies

"Made with hard boiled egg yolks to add a twist of body and flavor to the usual cookie press spritz!"

Ingredients :

  • 8 eggs
  • 2 cups salted butter, softened
  • 1 cup white sugar
  • 1 1/4 teaspoons almond extract
  • 4 cups all-purpose flour

Instructions :

Prep : 30M Cook : 24M Ready in : 40M
  • Place the eggs into a saucepan with enough water to cover by 1 inch. Cover the saucepan, and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water; cool the eggs under cold running water. Peel eggs, separate yolks from whites. Sieve or finely grate yolks. Reserve whites for another use.
  • Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  • Beat the butter and sugar with an electric mixer in a large bowl until smooth. Beat in the egg yolks and the almond extract. Slowly mix in the flour, just until incorporated. Use a spritz style cookie maker to press cookies onto prepared baking sheet.
  • Bake in the preheated oven just until the edges begin to brown, 8 to 10 minutes.

Notes :

  • If desired, place a dab of jelly, a small chocolate morsel or 1/2 of a maraschino cherry in the center of the cookies before baking.
  • Reynolds® parchment can be used for easier cleanup/removal from the pan.

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