Here is my favorite recipe for butter cookies—it’s an easy one, and the cookies are melt-in-your-mouth delicious!  A Mommy group friend made these for a Christmas Cookie Exchange way back when our babies were just toddlers. Now my toddler has kids of her own and I’ve lost track of the friend—but not the recipe! I usually always serve these cookies at my English Teas, as the taste is reminiscent of Scottish shortbread.

Important Tip: Do not double this recipe—for some reason, it doesn’t work out well.

Swedish Butter Cookies

INGREDIENTS

• ½ cup butter, at room temperature
• ½ cup sugar
• 1 teaspoon corn syrup
• ½ teaspoon baking soda
• 1 cup flour

DIRECTIONS

1. Preheat oven to 300°.
2. Beat butter and sugar and corn syrup together with an electric mixer for about 3 minutes. 
3. Stir in flour and baking soda. 
4. Divide dough into 4 equal parts. 
5. Roll each part into a roll about 6″ long and 1″ thick. 
6. Place on a cookie sheet—cookies will spread a lot, so space them equidistantly.
7. Bake in preheated 300° oven for 20-25 minutes. 
8. Cut bars, at an angle, into slices while still hot—I cut off the rounded ends, then slice each roll into 6 slices to make 2 dozen cookies per batch. 
9. Cool on paper towel.

Coconut Butter Cookies
Mix dough as above, adding in ½ tsp coconut extract with the corn syrup.  Cover each roll with ½ cup or more of sweetened shredded coconut. Press coconut on roll, slightly flattening the rolls in the process. Bake as directed.

Nutty Butter Cookies
Substitute 1/3 cup brown sugar for the ½ cup of white sugar. Stir in ½ cup finely chopped almonds with the flour. Partially flatten the rolls before baking—with nuts added, the dough doesn’t spread as much. Bake at 325° for 20 – 25 minutes.

Thanks for stopping by my kitchen today!