Swedish Shortbread Cookies

Name: Swedish Shortbread Cookies
Total time: PT0D0H0M
Yield: makes About 36 Cookies
Ingredients: 16 tbsp. unsalted butter, at room temperature; 1 cup superfine sugar; 2 eggs, separated; 2 tsp. vanilla extract; 4 cups flour; 1 tsp. kosher salt; Pearl sugar, for garnish

Serves
makes About 36 Cookies

TODD COLEMAN

In Sweden, these shortbread cookies are traditionally cut into star shapes and garnished with pearl sugar, which can be found at specialty baking stores and online sources.

Ingredients

16 tbsp. unsalted butter, at room temperature
1 cup superfine sugar
2 eggs, separated
2 tsp. vanilla extract
4 cups flour
1 tsp. kosher salt
Pearl sugar, for garnish

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Instructions

Step 1

Combine butter and superfine sugar in a large bowl and beat, using a handheld mixer set to medium speed, until mixture is pale and fluffy, 1-2 minutes. Add egg yolks and vanilla and beat until smooth. Add flour and salt and beat until just combined. Transfer dough to a work surface and shape into a flat disk; wrap in plastic wrap and refrigerate for 1 hour.

Step 2

Heat oven to 350°. Transfer dough to a floured work surface and, using a rolling pin, roll dough to a 1⁄8" thickness. Using a 2"-wide star-shaped cookie cutter, cut out cookies and place them 2" apart on baking sheets lined with parchment paper. In a small bowl, whisk egg whites until frothy. Using a pastry brush, brush egg whites evenly over cookies; sprinkle cookies with pearl sugar. Bake cookies, 1 sheet at a time, until just set, about 10 minutes. Transfer to a wire rack to let cool completely.

Combine butter and superfine sugar in a large bowl and beat, using a handheld mixer set to medium speed, until mixture is pale and fluffy, 1-2 minutes. Add egg yolks and vanilla and beat until smooth. Add flour and salt and beat until just combined. Transfer dough to a work surface and shape into a flat disk; wrap in plastic wrap and refrigerate for 1 hour.
Heat oven to 350°. Transfer dough to a floured work surface and, using a rolling pin, roll dough to a 1⁄8" thickness. Using a 2"-wide star-shaped cookie cutter, cut out cookies and place them 2" apart on baking sheets lined with parchment paper. In a small bowl, whisk egg whites until frothy. Using a pastry brush, brush egg whites evenly over cookies; sprinkle cookies with pearl sugar. Bake cookies, 1 sheet at a time, until just set, about 10 minutes. Transfer to a wire rack to let cool completely.