December 2: Swedish Butter Cookies

Standard

I blame this guy.

Tommy in my kitchen, just hanging around.

Tommy in my kitchen, just hanging around.

Just ask Little Miss Muffett–spiders are no good.

(Actually, I kind of like spiders, but today, they are on my list.)

This was supposed to be a post about how good these Swedish Butter Cookies are, and how I got the recipe last year from Michele, a friend of mine from college. (Since last year, she has increased her children by 2/3…twins arrived right before Thanksgiving.)

But, I got a little distracted by that dude at the top. As I was baking the cookies, I saw him (I’ve decided it’s a him, and I’ve decided to name him Tommy, after the boy in 2nd grade that I had a distracting crush on) and was fascinated. You can even see it in the video below, complete with oven timer blasting away.

In as much time as it took me to get a good picture of Tommy (and I think it is a pretty rad pic), my cookies burnt. Yes, I am a mere mortal. The tops and sides looked okay, but the bottoms, well…

Sad panda.

Sad panda.

So I whipped up another batch after I made the video. These fared much better.

And as for Tommy, he disappeared somewhere on the linoleum floor. Maybe he was a feline snack; maybe I’ll see him again.

Here’s the video. Let’s all just remember that I had to make these all over again without the camera.


2nd time around...

2nd time around…

Swedish Butter Cookies

courtesy of the Divine Ms. 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: 26
Cookies this year: 88