Swedish Dream Cookies
Submitted by 4paws2go on December 06, 2012 at 10:39 am

DESCRIPTION
a light crisp butter cookie

SUMMARY
Yield 0 Source KAF PJH File under baking ammonia, cookies

INGREDIENTS
1 cup (7 ounces) sugar
1 cup (2 sticks, 8 ounces) unsalted butter
1 teaspoon salt*
2 teaspoons vanilla extract
1 teaspoon orange or lemon extract, optional
2 cups (8 1/2 ounces) King Arthur Unbleached All-Purpose Flour
1/2 teaspoon baker's ammonia
coarse sparkling sugar or sugar decorations, for topping
*If you use salted butter, reduce the salt to 1/2 teaspoon

INSTRUCTIONS
Preheat the oven to 300°F. Lightly grease (or line with parchment) two baking sheets. Place the different sugar decorations you're using into separate small bowls.

In a medium-sized bowl, beat together the sugar, butter, salt, vanilla, and orange or lemon extract. Add the flour and baker's ammonia, and beat until the dough comes together, scraping the bowl once; it'll seem quite dry at first, but keep beating, eventually it'll become chunky and cohesive. Scoop the dough by teaspoonfuls (a teaspoon cookie scoop works wonderfully well here) into the bowls of decorations. Roll the dough balls in the sugar to coat. Put them on the prepared baking sheets, and use the bottom of a glass, dipped in sugar if necessary to prevent sticking, to flatten the balls to about 1/4-inch thick.

Bake the cookies for about 20 to 25 minutes, until they're a very light golden brown around the edges. Remove them from the oven, and transfer them to a rack to cool. Yield: 4 dozen cookies.

©2006 The King Arthur Flour Company, Inc. All rights reserved

The texture of these sweet butter cookies is ultra-crisp, crisper than any cookie you've baked