SWEDISH BUTTER COOKIES AUTHENTIC RECIPES

Steps:

• Place the eggs into a saucepan with enough water to cover by 1 inch. Cover the saucepan, and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water; cool the eggs under cold running water. Peel eggs, separate yolks from whites. Sieve or finely grate yolks. Reserve whites for another use.
• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Beat the butter and sugar with an electric mixer in a large bowl until smooth. Beat in the egg yolks and the almond extract. Slowly mix in the flour, just until incorporated. Use a spritz style cookie maker to press cookies onto prepared baking sheet.
• Bake in the preheated oven just until the edges begin to brown, 8 to 10 minutes.

Steps:

• In a mixing bowl, cream butter and sugar.
• Add maple syrup; mix well.
• Combine the flour and baking soda; gradually add to the creamed mixture.
• Divide the dough into eight portions; Roll each portion into a 9-inch log.
• Place 3-inches apart on ungreased baking sheets.
• Bake at 300°F for 25 minutes or until lightly browned.
• Cut into 1-inch slices (I use a pizza cutter and go through all on a sheet at once).
• Remove to wire racks to cool.
• Dust with confectioners' sugar.