Swedish Butter Cookies or Pressed Butter Cookies, are a very popular Christmas cookie. They have a lovely sweet and buttery vanilla flavor with a texture that is tender crisp. These cookies contain only a few ingredients, butter, sugar, an egg, vanilla extract, and flour.
When you mix the dough it is simply a matter of creaming the butter with the sugar, beating in the vanilla extract and egg yolks, and then the flour. The dough needs to be of the right consistency. You want it soft enough so it pushes easily through the cookie press, but not so soft that the shape is not defined. If you find it too soft, then refrigerate the dough for about 15 to 30 minutes.
- 2 sticks salted butter, at room temperature
- 1 cup confectioner’s sugar (4 ounces by weight)
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour (10 ounces by weight)
- 1 tbsp milk
- Preheat the oven to 350 degrees F.
- Place the butter, confectioner’s sugar and vanilla in a large bowl, and beat with an electric mixer until combined, light, and fluffy.
- Add the flour and mix until it’s crumbly and looks like it can’t be mixed more.
- Add the milk and keep mixing. The dough should clump together after about 15 seconds.
- Place the dough into a pastry bag fitted with a very large star tip, and pipe onto a silicone mat lined baking sheet, with no more than 12 cookies per sheet.
- Bake the cookies for 15 minutes or until lightly golden.
- Let them cool completely