There’s something absolutely delightful about baking. It’s a process that combines art and science, passion and precision, to create something truly magical. And when it comes to baking, there’s nothing quite like the joy of making cookies. Today, I want to share with you a recipe that has been passed down through generations in my family – Swedish Heirloom Cookies. These cookies are a staple in Swedish households, especially during the holiday season. Buttery, light, and delicately flavored with almonds, they’re the perfect accompaniment to a cup of hot coffee or tea. What I love about these cookies is their simplicity. Made with easily accessible ingredients, they’re incredibly easy to whip up, yet the result is nothing short of spectacular. Beyond their taste, these cookies hold a special place in my heart because they’re a link to my Swedish heritage. Every bite takes me back to my grandmother’s kitchen, where I first learned to make them. So, without further ado, let’s get baking!
Ingredients
- 1/2 c. shortening
- 1/2 c. butter, softened
- 1 c. sifted powdered sugar
- 1/2 tsp. salt
- 2 c. all-purpose flour
- 1 Tbsp. water
- 1 Tbsp. vanilla extract
- 1 1/4 c. ground almonds
- powdered sugar
Baking Instructions
- Cream shortening and butter until light and fluffy.
- Add powdered sugar and salt.
- Mix well.
- Stir in flour.
- Stir in water, vanilla and almonds.
- Shape dough into 1-inch balls.
- Place on ungreased baking sheets.
- Flatten slightly.
- Bake at 325° for 12 to 15 minutes or until done.
- Dredge cookies in powdered sugar while they’re still warm.
- Yields about 8 dozen.
Calorie: 100
Total cooking time: 30 minutes
Difficulty level: Easy
The Great Shortening Showdown
Have you ever looked at a stick of shortening and thought, “What are you really?” Well, I did, just yesterday, as I embarked on my journey to make Swedish Heirloom Cookies. The shortening was the first ingredient on the list, and I must admit, its purpose in life remained a mystery to me. But, I persevered, creaming it together with soft, room-temp butter until it was “light and fluffy.” The butter looked at me like, “Bro, why am I hanging out with this guy?” But the shortening just smiled back, proud to be part of the cookie clan.
The Sweet, Sweet Avalanche
Next came the powdered sugar and the salt. Now, I consider myself a seasoned baker (pun intended), but let’s be honest, working with powdered sugar is like dealing with an overly sensitive actor on a film set. One wrong move and poof! It’s everywhere – on your clothes, in your hair, on your unsuspecting cat. But after the initial sugar storm, the mix started to look like a real cookie dough. I could almost taste the sweet, buttery, shortening-y goodness.
Flour Power and the Almond Surprise
Then came the next challenge: stirring in the flour. I stared at the two cups of flour like they were Everest, and my wooden spoon was the climbing pole. With a deep breath, I plunged in. There was a moment of resistance, a moment of tension, and then, like magic, it all came together. Next came the water, vanilla, and ground almonds. The dough looked at the water like “Dude, are we at a pool party now?” while the vanilla and ground almonds made a grand entrance like rockstars at a concert.
The Birth of the Cookie Balls
After the ingredients had all made peace with each other, it was time to shape the dough into 1-inch balls. This, my friends, is where things got personal – and round. Each little dough ball was like a mini planet in my cookie universe, and I was the overlord, dictating their shape and size.
Flat Cookie Society
Before I sent my minions into the fiery furnace (also known as my oven), I had to flatten them slightly. Now, I’m not a violent person, but there was something oddly satisfying about squishing those little dough balls.
The Heat is On
And so, into the oven they went, to bake at 325° for 12 to 15 minutes. I watched them through the oven door, like a worried parent sending their kids off to college. Would they rise? Would they crack? Would they come out as delicious cookies or just burnt lumps of despair?
The Sugar Coating
Finally, the moment of truth arrived. My Swedish Heirloom Cookies were done. They were golden brown, slightly cracked, and smelled like heaven. I did a happy dance around the kitchen, then quickly dredged the cookies in powdered sugar while they were still warm. The cookies looked at me with surprise, like “Hey, a spa day, nice!”
The End Result
Yields about 8 dozen cookies. Yes, you read that right. Eight dozen. That’s a lot of cookies. But hey, who’s complaining? Not me, not my family, and definitely not my friends who are already lining up for their share.
All in all, it was a day well spent with shortening, butter, powdered sugar, salt, flour, water, vanilla extract, and ground almonds. We laughed, we cried, we made a mess, but in the end, we made some darn good cookies.
