December 21, 2013: Swedish Butter Cookies

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Two people sent me recipes after my request on Facebook. The first one was Michele, a teacher in Illinois with the most gorgeous blue eyes and curly hair you’ve ever seen. No, I’m not FaceBook stalking her; I went to college with her. I know all of this from seeing her in person.

I was so excited to get this cookie. We went to a Swedish college, and I just figured Michele came from a long-line of proud Swedes, making this cookie as far back as when they came from Stockholm. I have zero cultural influences in my life, so I was happy to get this obviously handed-down family recipe.

Yeah, I double-checked all that. Michele is Polish. She just likes these cookies. Well then. That’s okay, too.

It’s a basic butter cookie base, with the fun addition of egg whites to whip and roll the cookies in, and then roll in chopped pecans. And the maraschino cherry? Divine.

Even if it looks like the scene of small but severe accident.
They were quick to make, and probably even quicker to eat. I had to hide them from myself and my kids. 
Swedish Butter Cookies
(courtesy of the fabulous Miss Michele!)

½ lb. butter or margarine (2 sticks)
1 t. vanilla
2 c. flour
½ c. sugar
1 egg yolk (save whites to whip)
1 T. half & half (I always use milk)
½ t. baking powder
½ c. chopped pecans
1 bottle maraschino cherries
Cream butter, add sugar; add egg yolk then vanilla and mix well.  Next, add the flour with the baking powder mixed in.  Alternate adding the flour with the half & half.  Form dough into little balls the size of a walnut.  Whip egg whites stiff.  Dip dough balls into whipped egg white and roll in pecans.  Place a half of a cherry in the center and push it down lightly.  Bake on an ungreased cookie sheet for 15-20 min. in a 350 degree oven.  Watch them so they don’t over brown.  Yum, yum, yum!



Cookies today: 48
Cookies this year: 1127 and a batch of mints