Swedish Butter Cookies
This classic recipe makes a light, sweet sugar cookie, perfect for any time of year.
Ingredients
- 1 cup (2 sticks) salted butter, softened
- 1 cup shortening
- 1 cup granulated white sugar
- 1 large egg, well beaten
- 1 teaspoon vanilla extract
- 4 cups all purpose flour, sifted
Instructions
- Preheat the oven to 400 degrees F.
- In a large bowl, use an electric mixer to cream butter and shortening. Add sugar gradually. Mix until light and fluffy. Add egg and beat well. Add vanilla. Add flour gradually and blend well.
- Press dough through cookie press, or shape into small balls.
- Bake on ungreased cookie sheets for 10 minutes, or until slightly browned.
Notes
These cookies freeze well. Just keep them in a covered container.
Nutrition
Serving: 1cookie, Calories: 103kcal, Carbohydrates: 10g, Protein: 1g, Fat: 7g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 12mg, Sodium: 27mg, Potassium: 11mg, Fiber: 0.2g, Sugar: 3g, Vitamin A: 103IU, Calcium: 3mg, Iron: 0.4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
How can I make half of the recipie if there is onlu 1 egg?
I’m not sure I’d try to cut the recipe in half since there is only one egg.
To divide an egg. Crack the egg into a small cup. Whisk to mix yolk and white Use a small measuring spoon, say half teaspoon. Using two small cups place a spoon full into each cup. Repeat until you have placed all the egg into the two cups. If you have just enough egg for one more spoon full, put one half into one cup and the other half into the other cup. Use one of the small cups of egg for the recipe. What to do with the extra half? Crack another egg into it and scramble for lunch.