Swedish Cookie Shells Photo
Swedish Cookie Shells

YIELD Makes about 10 dozen cookies

INGREDIENTS

1 cup butter, softened
2/3 cup sugar
1 large egg white
1 teaspoon vanilla
1/2 teaspoon almond extract
2 cups all-purpose flour, divided
1/4 cup finely ground blanched almonds

PREPARATION:

  1. Beat butter and sugar in large bowl until light and fluffy. Beat in egg white, vanilla and almond extract until well blended. Gradually add 1-1/2 cups flour and almonds. Beat until well blended. Stir in enough remaining flour with spoon to form soft dough. Form dough into 1-inch-thick square; wrap in plastic wrap and refrigerate until firm, 1 hour or overnight.
  2. Preheat oven to 375°F. Press rounded teaspoonfuls of dough into greased sandbakelser tins* or mini muffin pan cups. Place tins on baking sheet. Bake 8 to 10 minutes or until cookie shells are lightly browned. Cool cookies in tins 1 minute.

    *Sandbakelser tins are little tart pans (2 to 3 inches in diameter) with fluted edges.

  3. Carefully loosen cookies from tins with point of small knife. Invert tins over wire racks; tap lightly to release cookies; cool completely (cookies should be shell-side up). Repeat with remaining dough; cool cookie tins between batches.
  4. Serve cookies shell-side up. Store tightly covered at room temperature or freeze up to 3 months.
This recipe appears in: European
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