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–+ servings
This classic slice and bake cookie is easy to make, and the beauty of it lies in its simplicity.

Swedish Cookies

These slice and bake cookies are easy to make and taste a lot like a pecan sandie. The dough will keep in the fridge for about a week and freezes well, but the recipe can easily be cut in half if you prefer a smaller yield.
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Prep Time 15 minutes
Cook Time 11 minutes
Cooling time 40 minutes
Total Time 1 hour 6 minutes
Yield 92 cookies

Ingredients
 

  • 2 eggs, beaten
  • 1 pound (4 sticks) butter, softened to room temperature (I used salted)
  • ¼ teaspoon salt
  • 1 cup (200g) brown sugar
  • 1 cup (192g) white sugar
  • ½ teaspoon baking powder
  • 4 cups (508g) flour
  • 1 cup finely chopped nuts (I used pecans; walnuts would work well too)
  • 1 teaspoon baking soda
  • 1 tablespoon (14ml) hot water

Instructions

  1. In a mixing bowl, beat together the eggs, butter, salt, and sugars.
  2. Dissolve the baking soda in the hot water and add to the egg mixture.
  3. Add the dry ingredients and mix well. (I do half at a time.)
  4. Lightly flour the counter and roll the dough into 4 logs that are about 9 inches long.
  5. Wrap in wax paper and refrigerate for 40 minutes. (Prep ahead tip: May wrap well and refrigerate up to 1 week; let sit on counter for about 20 minutes to soften slightly in this case. Too soft and the dough will squish when slicing. Dough freezes well too.)
  6. When ready to bake, preheat the oven to 350℉. Cut cookies into ¼-inch thick slices and place on a lightly greased or parchment paper lined baking sheet.
  7. Bake for 11 minutes, or until the cookies are lightly golden around the edges.
  8. Cool on baking sheet for 5-10 minutes before removing to a rack to cool completely.

Notes

Storage: The cookies will keep in an airtight container at room temperature for at least a week. They may be refrigerated for longer storage and freeze well too.
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