Swedish Butter Cookies
Yield
servingsPrep
20 minCook
10 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
butter
|
|
| ¼ | cup |
powdered sugar
|
|
| 2 | cups |
all-purpose flour
|
|
| ¼ | teaspoon |
baking powder
|
|
| ½ | teaspoon |
vanilla extract
|
|
| Frosting | |||
| 3 | tablespoons |
butter
melted |
|
| 1 | cup |
powdered sugar
|
|
| 2 | teaspoons |
vanilla extract
|
|
| 1 | x |
water
boiling |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
butter
|
|
| 59 | ml |
powdered sugar
|
|
| 473 | ml |
all-purpose flour
|
|
| 1.3 | ml |
baking powder
|
|
| 2.5 | ml |
vanilla extract
|
|
| Frosting | |||
| 45 | ml |
butter
melted |
|
| 237 | ml |
powdered sugar
|
|
| 1E+1 | ml |
vanilla extract
|
|
| 1 | x |
water
boiling |
*
|
Directions
Cream butter and sugar. Add flour, baking powder, and vanilla.
Mix well.
Shape into 2 rolls and chill.
Cut into ¼ inch slices - bake on greased cookie sheet at 375℉ (190℃) for 10 minutes or until edges brown.
Cool on rack.
**Goes from brown to burned in a few seconds so watch carefully.
Frosting: Cook butter until browned - add sugar, vanilla, and small amount of boiling water.
Beat to spreading consistency, and spread on cookies.
