Swedish Heirloom Cookies: The Best Swedish Heirloom Cookies Recipe from Cook'n

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	Swedish Heirloom Cookies

Serves: 60

Print this Recipe

Bernice Wheaton - Hopkins, Minnesota
Bake-Off® Contest 3, 1951
The earliest contests were designed to collect treasured family recipes. Originality was not a requirement. These buttery Swedish molded cookies are similar to Mexican wedding cakes and Russian tea cakes.

   2 cups all-purpose flour
   1 cup powdered sugar
   1/4 teaspoon salt
   1 cup butter or margarine
   1 tablespoon vanilla extract
   1 cup finely chopped almonds
   2 to 3 tablespoons powdered sugar

Heat oven to 325°F. In large bowl, combine flour, 1 cup powdered sugar and salt. Using pastry blender or fork, cut in butter until mixture resembles coarse crumbs. Add vanilla and almonds; knead by hand to form a smooth dough. Shape rounded teaspoonfuls of dough into balls or crescents. Place 1 inch apart on ungreased cookie sheets.

Bake at 325°F. for 12 to 15 minutes or until set; do not brown. Remove from cookie sheets. Roll in powdered sugar.

HIGH ALTITUDE - Above 3,500 feet: No change.

Nutrition Per Serving (1 cookie): Calories 60; Protein 1g; Carbohydrate 6g; Fat 4g; Sodium 40mg

From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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