While looking for a recipe to use up some leftover potato starch (used in this peach pie) I noticed this simple recipe for Swedish Butter Cookies right on the box! Usually Swedish Butter Cookie dough is used to make pretty cookies that are shaped with a cookie press but this Swedish Butter Cookie is a wafer thin, crisp edged, buttery sweet melt-in-your-mouth confection that is completely simple and simply delicious.
I followed the recipe as shown but I lowered the oven temperature to 350 degrees and baked the cookies for a little longer than suggested. I piped the dough out into little balls but you can just as easily scoop out the chilled dough. The key to these cookies to keep the dough balls small and let them bake until really, really brown around the edges. This ensures a crisp, thin wafer-like texture that is so appealing. Here is how you can make your own.
You can find the entire recipe here (or on the side of a box of Swan Potato Starch Flour). Line a baking sheet with parchment or Silpat. Set aside. Preheat oven to 375 degrees (I used 350 degrees). In the bowl of an electric mixer cream the butter until smooth.
Beat in the sugar and cream until fluffy. Beat in the egg and vanilla until smooth. Whisk together the flour and potato starch flour and add to the butter mixture, beating until completely combined. Transfer dough to refrigerator or spoon dough into a piping bag and chill for 10-15 minutes. Pipe or spoon small balls of dough onto the prepared baking sheet.
Keep the size to a little less than an inch each. These cookies spread a lot so keep them well separated. I baked six cookies per baking sheet. Bake the cookies for 9-10 minutes then check the edges. They should be deep golden brown.
If they aren't browned enough continue baking for another minute or two. Remove from oven and let cookies rest on baking sheet for a few minutes before transferring to a wire rack to cool completely.
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Sent from my iPhone
Posted by: Goodies By Anna | 12/09/2015 at 07:53 PM
WHERE IS THE RECIPE?????????
Posted by: Ann | 12/09/2015 at 04:44 PM
WHERE IS THE RECIPE?????????????
Posted by: Ann | 12/09/2015 at 04:34 PM
WHERE IS THE RECIPE?!?!?!?!?!
Posted by: Ann | 12/09/2015 at 04:25 PM
paul, the link to the recipe is located in the post.
To: asarpieri@hotmail.com
Posted by: Goodies By Anna | 06/14/2015 at 04:05 PM
The link to the recipe is in the post.
Posted by: anna | 06/14/2015 at 02:30 PM
No recipe
Posted by: paul | 06/13/2015 at 04:04 PM
hi diane- i didnt flatten the dough... they spread a lot in the oven. good luck!
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Posted by: Goodies By Anna | 03/25/2015 at 05:44 PM
Did you flatten your cookies before baking them? The recipe on the box says to do this. I'm hoping it's not necessary. Can't wait to try this recipe!!
Posted by: Diane | 03/25/2015 at 05:35 PM
I had this recipe in an old book of my mothers that got lost in the last move. I'm so glad you posted it
Posted by: Christie | 12/23/2014 at 09:38 AM
So glad you like them! Happy Holidays!
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Posted by: Goodies By Anna | 12/07/2014 at 01:03 PM
LOVE this recipe. Have made it several times and they are SOOO crunchy, just like I like my cookies to be!!!Tthank you so much for sharing. Also, I should say that they keep their crunch for a very long time!
Posted by: Ana Luisa | 12/07/2014 at 05:30 AM
Youre very welcome!
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Posted by: Goodies By Anna | 09/24/2014 at 10:38 AM
Those cookies look good! I love baking with potato starch, just wish more stores sold it, its hard to find. Thanks for sharing!
Posted by: Kate @The Semisweet Sisters | 09/23/2014 at 01:24 PM
chocolate chips sound like a good addition!
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Posted by: Goodies By Anna | 04/17/2013 at 07:21 PM
My grandmother (Swedish)use to make a cookie just like this only added 3-4 chocolate chips. That was her version of a chocolate chip cookie. The cookie was so good I didn't care that the chips were limited
Posted by: Rrr | 04/17/2013 at 04:55 PM
Cookies are lovely!So crispy! Your experience with making these cookies will be very helpful for us...will keep in mind all tips given by you in this post and what you followed while making them!
Posted by: bakery recipes | 10/29/2012 at 04:45 AM