Swedish Butter Cookies Best Family Recipes

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Swedish Butter Cookies

"Made with tough boiled egg yolks to feature a twist of frame and taste to the same old cookie press spritz!"

Ingredients :

eight eggs
2 cups salted butter, softened
1 cup white sugar
1 1/4 teaspoons almond extract
4 cups all-purpose flour

Instructions :

Prep : 30M	Cook : 24M	Ready in : 40M

Place the eggs right into a saucepan with enough water to cowl with the aid of 1 inch. Cover the saucepan, and produce the water to a boil over high warmth. Once the water is boiling, get rid of from the warmth and permit the eggs stand in the hot water for 15 minutes. Pour out the recent water; cool the eggs below cold walking water. Peel eggs, separate yolks from whites. Sieve or finely grate yolks. Reserve whites for any other use.
Preheat oven to 400 tiers F (2 hundred tiers C). Line a baking sheet with parchment paper.
Beat the butter and sugar with an electric powered mixer in a large bowl till easy. Beat in the egg yolks and the almond extract. Slowly mix inside the flour, simply till incorporated. Use a spritz style cookie maker to press cookies onto organized baking sheet.
Bake inside the preheated oven simply till the edges begin to brown, 8 to ten minutes.

Notes :

If favored, area a dab of jelly, a small chocolate morsel or 1/2 of a maraschino cherry in the middle of the cookies earlier than baking.
Reynolds® parchment may be used for less complicated cleanup/elimination from the pan.

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