Swedish Butter Cookies

26 Mar

Well, I have been making these cookies for 2 weeks now and I think I have gotten pretty good at it. I got the original recipe from the Better Homes and Gardens Biggest Book of Cookies

Swedish Butter Cookies:

1/2 cup butter, softened
1/4 cup sugar
1 cup all purpose flour
1 1/2 tsp finely shredded lemon zest (this is where my recipe differs. I don’t add the lemon zest. I just squirt some lemon juice into the bowl. I didn’t even measure it)
4 oz. semisweet chocolate (I used chocolate chips – both white chocolate and semisweet are good)
2tbsp. shortening

In a medium mixing bowl, beat butter with electric mixer on high for 30 seconds. Add sugar and vanilla. Beat until combined, scraping sides of bowl occasionally. Beat in as much of the flour as you can with the mixer, then stir in the rest with a wooden spoon. (if you use a standing mixer for this like I did, you can just add the flour in all at once, the mixer can handle it.) Cover and chill dough for 1 hour or until easy to handle. (This is where I got messed up on my second batch. I chilled it for only an hour and the cookies melted all over the pan. When I make them now, I chill them for at least 2 hours. Overnight seems to work best for me, although the ones I made today were only chilled for 5-6 hours and they came out perfect.)

On a lightly floured surface, roll dough until 1/4 to 1/8 inch thick. Using floured cookie cutters, cut into desired shapes. Place one inch apart on cookie sheet. (I also refrigerate the dough after this step for about 10 minutes to make sure the cookies are solidified and do not melt all over my oven again)

Bake in a 375 degree oven for 5-7 minutes or until edges are lightly browned. Cool on cookie sheet for 1 minute then transfer to a wire rack to cool.

In a small heavy saucepan, melt the chocolate. (I have had trouble with the adding shortening to the chocolate thing. This recipe called for 2 tbsp of shortening to be melted with the chocolate. This caused my chocolate to turn into a doughlike consistency. I added a splash of milk to it and it turned shiny and liquid. I decided from now on to leave out the shortening and just add a splash or two of milk to the melting chocolate from the beginning. It works out well.) Dip half of each cookie in the melted chocolate and let stand until they are set.

Chocolate Dipped Butterflies

Drizzled with semi-sweet chocolate

Drizzled with White Chocolate

Carter likes the white chocolate ones the best so far. I tend to like the semi-sweet ones the best tho. If you want to really live on the edge you can drizzle them with both! I hope someone gets some use out of this since I typed it all out!! 😛

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Posted by on March 26, 2008 in The Bakery!


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