Swedish Heirloom Cookies
- Ready In:
- 1⁄2 cup shortening
- 1⁄2 cup butter
- 1 cup sifted powdered sugar
- 1⁄2 teaspoon salt
- 2 cups all-purpose flour
- 1 tablespoon water
- 1 tablespoon vanilla
- 1 1⁄4 cups almonds, ground
- powdered sugar, to dredge cookies
- 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.
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"Hi everybody, I’ve been using “Zaar” website for the last year but ready to commit myself to adding my two cents worth (including some photos). I live with my DH and two great kids and one crazy dog in the foothills of Colorado. We have a great view with lots deer and red rocks. I come from a food-loving family, including my nearby sister who is willing to discuss "what's for dinner" first thing in the morning! I’ve loved cooking every since I was a teenager. I don’t work so I have lots of time to cook my latest craving. I love to try and duplicate dishes I enjoy from restaurants. I have a lot of cookbooks, but now use mostly “Zaar” recipes and from “Cooks Illustrated.” I love reading cookbooks (library) and like the old classics from Betty Crocker to backs of food labels. I love to research lots of recipes before I decide which one to make."
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I agree with your previous reviewers, these are great cookies. Delicious, light and lovely making for one of those "you can't eat just one" kind of cookie. Used packaged ground almonds and made as posted with excellent results. Your photo had me add that little touch - makes for great presentation - and an empty platter. Thank you Roxygirl for another of your recipes that was a winner at our house.