The Pioneer Woman Tasty Kitchen
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Swedish Sugar Cookies

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Level: Easy

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Description

Passed down from my great-grandmother, whose family came to Oklahoma from Sweden in the land runs . . . These cookies will virtually melt in your mouth with each bite of flaky, soft, sugary perfection.

Ingredients

  • 1 cup Butter Or Margarine
  • 1 cup Shortening
  • 1 cup Powdered Sugar
  • 1 cup Granulated Sugar
  • 2 whole Large Eggs
  • 1 teaspoon Vanilla Extract
  • 4 cups All-purpose Flour
  • 1 teaspoon Baking Soda
  • 1 teaspoon Cream Of Tartar

Preparation

Preheat oven to 375 degrees.

In a large bowl, cream the margarine/butter, shortening and sugars until smooth. Then add eggs and vanilla and mix until well blended.

In a separate bowl, combine dry ingredients and blend. Then add this mixture, a little at a time, to the bowl of wet ingredients until you have a nice, smooth, cookie batter.

From here you have a couple of choices:

Grandmother liked to roll the dough into small, one-inch balls and then roll them in an additional layer of powdered sugar (pictured).

I prefer to make them as drop cookies without the extra calories of the extra powdered sugar (trust me, they are perfectly sweet without).

Place them on lightly greased cookie sheets. They will spread a bit so give them an inch or so on each side for spreading as they cook. Cook at 375 degrees for 8-10 minutes for chewy cookies; 10-12 minutes for crunchier. Enjoy!!

2 Comments

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kathyingreendale on 1.24.2010

I make this recipe too. The only difference is that I too like to make them as a drop cookie and as soon as they come out of the oven I sprinkle them with granulated sugar. I leave some without….they are perfectly sweet without the extra sugar, but for some reason my husband just has to have that little bit on top! Delicious cookie, melts in your mouth….and oh so good warm right out of the oven. Yum!

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bakingblonde on 7.17.2009

I have made a recipe similar to this with my grandma. She likes to press a chocolate star or kiss in the center after they have baked but are still warm. I think she called them “Angel Cookies”.
So yummy and a bit ‘lighter’ in texture than the usual sugar cookie!

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