This classic slice and bake cookie is easy to make and tastes similar to a pecan sandie. The beauty of it lies in its simplicity.
When I first baked this recipe for Swedish cookies, I wasn’t quite sure what I was going to get. As with many recipes that have endured for generations, the baker had everything she needed to know committed to memory.
By way of background, the recipe was submitted by Bernie Collins to Fig magazine’s holiday cookie recipe contest, sponsored by Garden Spot Village, and I was the lucky judge. So while the initial details on paper were sparse, I had a feeling that this cookie had the potential to be a winner. (Spoiler alert: it was!)
The short list of simple ingredients and the slice and bake preparation intrigued me. Plus the cookies can be prepped in advance. Who doesn’t appreciate that added convenience, especially during the busy holiday season?
As for whether the cookies would be soft, chewy, or crisp, I would soon find out!
I baked the first batch until the cookies were puffed up and soft. (The bake time on the recipe was lacking.) When cooled, the cookies were doughy. So I baked the next batch until crisp.
The true magic occurred once the cookies were crisp, which meant baking them until they had golden brown edges. This cookie reminded me, and all my taste testers, of a pecan sandie: crisp, nutty, buttery, and very lightly sweet.
I should mention that Bernie’s recipe specified the use of “nuts,” so I made the executive decision to use pecans. I think walnuts, and even pistachios, would add unique flavor for those who enjoy.
Tips for success:
- Room temperature ingredients are best. In addition to letting the butter fully soften, set the eggs out to take the chill off too.
- If using unsalted butter, increase the salt in recipe by ¼ teaspoon for each stick of butter.
- Chop the nuts finely. You want some texture, but if the pieces are too big, the dough will not slice cleanly.
- When rolling the dough into logs, I find it won’t stick if I very lightly dampen my hands.
- Leave a little more space between the cookies on the baking sheet than you think you’ll need, as they do expand while baking.
- For easiest slicing, be sure to chill the dough as directed. If it’s too soft, the dough will squish when slicing.
- You can refrigerate the dough longer than the 40 minutes called for in the recipe (I’ve refrigerated it for just over a week with good success). When really cold, however, the dough will be harder to slice. In this case, let it sit at room temperature for about 20 minutes to soften just enough to slice.
- The trick for knowing when these cookies are done is to look for golden brown edges.
- The recipe makes a big batch (96 cookies, or 8 dozen!) but can easily be cut in half. That said, the dough freezes well. So, whether making a full or half batch, you have the option to make some now and some later.
What our taste testers said:
- The flavor of this cookie is not too sweet, and it has just the right amount of buttery, nutty flavor.
- I love pecan sandies, and the texture and flavor (crisp and lightly sweet) are very similar. These cookies are slightly thinner though.
- Will you make these for me for my birthday? 😊
We’d love to know if you try this recipe! Leave a comment, rate it, and don’t forget to tag a photo @fountainavenuekitchen on Instagram and Facebook. Your feedback is always appreciated.
Swedish 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
- In a mixing bowl, beat together the eggs, butter, salt, and sugars.
- Dissolve the baking soda in the hot water and add to the egg mixture.
- Add the dry ingredients and mix well. (I do half at a time.)
- Lightly flour the counter and roll the dough into 4 logs that are about 9 inches long.
- 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.)
- 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.
- Bake for 11 minutes, or until the cookies are lightly golden around the edges.
- Cool on baking sheet for 5-10 minutes before removing to a rack to cool completely.
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