Nov 16, 2009

Swedish Shortbread Cookies

In Sweden, these shortbread cookies are traditionally cut into star shapes and garnished with pearl sugar, which can be found at specialty baking stores and online sources.

Credit: Todd Coleman

MAKES ABOUT 36 COOKIES

INGREDIENTS

16 tbsp. unsalted butter, at room temperature
1 cup superfine sugar
2 eggs, separated
2 tsp. vanilla extract
4 cups flour
1 tsp. kosher salt
Pearl sugar, for garnish

INSTRUCTIONS

1. Combine butter and superfine sugar in a large bowl and beat, using a handheld mixer set to medium speed, until mixture is pale and fluffy, 1�2 minutes. Add egg yolks and vanilla and beat until smooth. Add flour and salt and beat until just combined. Transfer dough to a work surface and shape into a flat disk; wrap in plastic wrap and refrigerate for 1 hour.

2. Heat oven to 350°. Transfer dough to a floured work surface and, using a rolling pin, roll dough to a 1/8" thickness. Using a 2"-wide star-shaped cookie cutter, cut out cookies and place them 2" apart on baking sheets lined with parchment paper. In a small bowl, whisk egg whites until frothy. Using a pastry brush, brush egg whites evenly over cookies; sprinkle cookies with pearl sugar. Bake cookies, 1 sheet at a time, until just set, about 10 minutes. Transfer to a wire rack to let cool completely. 

This article was first published in Saveur in Issue #125

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Ratings & Reviews (10)

by linda keiser mardis on 2009-11-28

Re: cook cutters from the Skansen in Stockholm. I went to their museum shop online boutique - as referenced in your artcile - and could not find any cookie cutters. Please advise.

And THANK YOU for the article on Swedish Christmas baking. It's been a while since you featured Scandinavian things.

by karinlharvey on 2009-11-30

Re: Cookie cutters
You should be able to find scandinavian cookie cutters in one of the mall or online kitchen stores. Wilton and Fox Run make all kinds of shapes. Also you may try a scandinavian gift shop, there are several of them on line.
Karin Harvey

by donfurrer on 2009-12-15

Something is wrong with this recipe. Impossible to work with. Are you sure it is 4 cups of flour?????

by duardonme on 2009-12-19

This recipe is perfect. You must really cream the butter and sugar well in the beginning. It's this volume that will hold the flour. If you don't....you'll have a ball of stuff that won't roll

by ELLENBOUGHN on 2010-12-24

I made two batches...I was certain I had missed something the first time as I was left with a massive mass of crumbs when I tried to form into a disk. So I tried again thinking that I must have been distracted. Nope. Same mess. I've split the crumbs into four disks...but each time I move them as to the frig, they dissolve into crumbs.
DO NOT MAKE THIS or you, your kitchen and the floor will be a crumby mess and you won't have lovely star cookies.

There must be liquid that is missing.

by ELLENBOUGHN on 2010-12-24

OOps forgot to rate with my review above. I'm considered a very good cook and certainly recognize when butter and sugar are well creamed. Bad recipe.

by SUNSHYNE.STEWART on 2011-12-08

I'll have to try this recipe. I was raised in a Swedish household but this cookie wasn't part of it.

by SUNSHYNE.STEWART on 2011-12-08

Forgot to add my favorite Swedish Christmas cookies (I get in trouble with my in-laws if they don't get made). They would be Spritz cookies (dipped in dark chocolate of course) and pepparkakor. If you could add either to this list that would be wonderful.

by LUNCHSENSENANCY on 2011-12-08

These convert really well to gluten free - I used a rice flour/tapioca flour/potato starch mix, and added a half tsp of xanthan gum to each cup flour. The result was a nice, short, not-sandy-textured cookie that didn't spread a whit. I will use this any time I need a shortbread cookie cutter cookie