Instructions: In a medium bowl, or food processor fitted with the metal blade, mix butter, sugar, egg, flour, vanilla and salt until a smooth, pliable cookie dough forms. If mixture seems dry, work in I to 2 teaspoons water. Gather dough into a ball; knead slightly. Wrap in plastic wrap; refrigerate 30 minutes or until ready to use. Dough can be stored in refrigerator up to 1 week. Use dough in following recipes.

Makes about 2
cups dough.

Spritz - Sprits - Sweden

Butter-Cookie Dough, above Colored sugar

Preheat oven to 350F (175C). Do not refrigerate cookie dough. Fill a cookie press with dough as manufacturer directs. Select plate and fit onto press. Press dough onto an ungreased baking sheet. Sprinkle with colored sugar. Bake 10 to 12 minutes or only until cookies are firm and lightly browned around edges. Do not overbake. Cool on a rack.

Makes
about 100 cookies.

Butter-Cookie Shells - Sandbakelser- Sweden

Butter-Cookie Dough
1/2 teaspoon almond extract

Preheat oven to 375F (190C). When preparing Butter-Cookie Dough, add 1/2 teaspoon almond extract with vanilla. Refrigerate dough 30 minutes.

Divide into fourths. On a lightly floured surface, roll 1 piece of dough to a rectangle, 1/8 inch thick. Arrange 12 sandbakelser tins, page 8, close together. Carefully lift dough and place over tins, letting dough drape into tins. Roll a rolling pin across tops of tins to cut dough.

Dip your fingers in flour, then press dough evenly into tins. Bake 12 to 15 minutes or until cookie shells are lightly browned. Cool on a rack.

Serve open-side down.

Makes 48 (2-inch) shells or 60 to 72 (1-1/2-inch)

shells.

Variation

Spicy Sandbakelser: Add 1/4 teaspoon ground cardamom 10 Butter-Cookie Dough.

Finnish Nut Logs - PahkindIeivat- Finland

Butter-Cookie Dough
1 egg
1/4 cup finely chopped almonds
2 tablespoons sugar

Preheat oven to 350F (175C). Lightly grease a large baking sheet; set aside. Divide cookie dough into fourths. Rolling each between your hands and a lightly floured surface, shape into ropes, 1/2 inch thick. Cut crosswise in 2-inch slices. In a small shallow dish, beat egg until well blended and smooth. In another small bowl, combine almonds and sugar.

Roll cookie slices or logs first in beaten egg, then in sugar mixture.

Place 2 inches apart on prepared baking sheet. Bake 12 to 15 minutes or until lightly browned. Cool on a rack.

Makes about 48 cookies.

Raspberry Ribbons - Hindbaerkager- Denmark

Butter-Cookie Dough, 1/2 cup powdered
sugar
1/2 cup raspberry jam or jelly 2 tablespoons milk

Preheat oven to 37SF (190C). Divide cookie dough into fourths. Rolling each between your hands and a lightly floured surface, shape into ropes, about 1/2 inch thick. Place ropes on an ungreased baking sheet about 2 inches apart. With side of your little finger, press a long groove down length of each strand. Bake 10 minutes. Spoon jam or jelly into groove.

Bake 5 to 10 minutes longer or until edges are lightly browned. In a small bowl, beat powdered sugar and milk to make a glaze. Brush or drizzle glaze over hot cookies. Cut logs diagonally into 1-inch slices.

Makes about 96 cookies.

Almond Cookies - Mandelkaker- Norway

Butter-Cookie Dough
1 teaspoon almond extract
36 pieces slivered almonds
18 candied cherries, halved
1/2 cup powdered sugar
2 tablespoons whipping cream or evaporated milk

Preheat oven to 350F (175C). When preparing Butter-Cookie Dough, add 1 teaspoon almond extract with vanilla. Shape dough into 1-inch balls.

Arrange on an ungreased baking sheet, inch apart. Press a piece of almond or a halved cherry into center of each cookie. Bake 12 to 15 minutes, only until cookies are firm and begin to brown around edges.

Cool on a rack. In a small bowl, blend powdered sugar and cream or evaporated milk to make a thin icing. Drizzle icing over nut or fruit on each cookie.

Makes about 36 cookies.

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