Christmas Cookie Countdown #2: Swedish Christmas Cookies

The Swedish Christmas cookie is like a cross between sugar cookies and a butter cookie. It's thicker and has a more doughy texture than your standard sugar cookie, but is a bit more substantial than the average butter cookie. I came across this recipe a few Christmases ago and have been making them annually ever since. These are some positively delicious cookies sure to please any crowd throughout the holiday season. They also freeze really well if you want to make them in advance to give out as gifts closer to the holiday season. So make a batch for yourself, make one for your friends, and hold on to this one for years to come!

I found this recipe on the Food Network website and pretty much follow it to the book. I do substitute cinnamon for cardamom if I don't have the latter on hand. And though their method encourages refrigerating the dough and forming it into logs to slice, I've turned out little balls of the dough, coated each in colored sugars, then arranged them on a baking sheet with a generous amount of space between each. Then I come through with a round drinking glass, which I wet the bottom of, and press down to spread the cookie dough balls out. This achieves the same look and decreases the wait time for these cookies. But either option will produce beautiful cookies - simply do whatever is most convenient for you!

Swedish Christmas Cookies

Ingredients

• 2 1/2 cups all-purpose flour
• 2 tsp ground cardamom
• 1/4 tsp fine salt
• 1 cup (2 sticks) unsalted butter, room temperature
• 1 cup confectioner's sugar
• 1 large egg, room temperature
• 1 Tbsp pure vanilla extract
• 1 tsp finely grated lemon zest (I use lemon juice if I don't have fresh lemons on hand)
• Colored sanding sugars

Directions

1. Whisk flour, cardamom, and salt in a bowl.

2. Combine butter and confectioner's sugar. Beat or place in a food processor to mix until light and fluffy.

3. Mix in egg, vanilla extract, and lemon zest.

4. Add the flour mixture until combined.

5. Divide dough in half and wrap in 2 12-inch sheets of plastic wrap for 30 minutes

6. Remove dough and form into logs. Cover with plastic wrap and refrigerate 2 hours or overnight.

7. Preheat oven to 325 degrees.

8. Scatter sanding sugars and roll dough logs to coat evenly.

9. Cut logs into 1/4-inch thick disks and arrange on parchment-lined baking sheets with about 1 inch between each.

10. Bake 20 to 25 minutes. Cookies will be golden around the edges when they're done.

11. Cool on wire racks. Enjoy!

These cookies are especially delicious when enjoyed wrapped in a fleece blanket with a mug of tea while watching The Family Stone... just a suggestion.