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  • Recipe Box
    • Appetizers >
      • Buffalo Chicken Dip
      • Cream Cheese Appetizer
      • Sweet and Salty Nuts
      • Thai Peanut Sauce
    • Beverages >
      • Blueberry Lemonade
      • Cosmopolitan
    • Breakfast >
      • Apple Pancake
      • Homemade Granola
      • Peanut Butter Cup Smoothie
      • Stick-to-your-ribs smoothie
      • Veggie Omelet
      • Yeasted Waffles
    • Main Dishes >
      • Beef Stew
      • Chicken Fajitas
      • Choley
      • Grilled Chicken
      • Low and Slow Chicken Breasts
      • Roast Turkey
      • Rub for Pulled Pork (and other meats too!)
      • Salmon Burgers
      • Simple Homemade Mac & Cheese
      • Simple Red Sauce
      • Steak and Potato Salad
    • Sides >
      • Bacon-Roasted Brussel Sprouts
      • Creamy Polenta
      • Homemade Potato Chips
      • "Magic" Salad Recipe
    • Soup >
      • Apple Cheddar Soup
      • Butternut Squash Soup
      • Chicken Noodle Soup
      • Creamy Tomato Basil Soup
      • Smokey Beef Chili
    • Sweets and Treats >
      • Almond Cake
      • Apple Crisp
      • Bruna Kakor
      • Butterscotch Pecan Sandies
      • Chocolate Fudge Brownies
      • Chocolate Mousse
      • Compost Cookies
      • New York Times Chocolate Chip Cookies
      • Pumpkin Pie
      • Salted Caramel Sauce
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you can cook

bruna kakor

a little swedish sugar cookie

Picture

Ingredients

1 c. (2 sticks) unsalted butter
1 c. sugar
2 Tbs. Lyle's Syrup OR honey
1 Tbs. vanilla
2 c. flour
1/2 tsp. salt
​1 tsp. baking soda

Directions

1. Preheat the oven to 325 degrees. Line two 1/2 sheet pans (cookie sheets) with parchment.
2. Cream butter, sugar, syrup and vanilla for 3 minutes at medium-high speed using the paddle attachment on your stand mixer.
3. Add flour, salt and soda and mix on low until just combined.
4. Divide dough into 4 parts, and pat each part into a 1/4" tall rectangle, 2 rectangles per cookie sheet. Leave space between the rectangles, they will spread.
5. Bake 12-15 minutes and remove from oven when starting to brown at the edges and solid (not wet looking) in the middle.
6. Cut immediately into 1" diagonal strips as in the photo above. Cool for 5 minutes and remove to cooling rack.
7. If you don't eat them all, place in airtight container, storing for up to a week in the refrigerator or a month in the freezer.

Makes about 4 dozen 4" x 1" cookies

Good to know

These cookies are great with a cup of coffee or tea!

I often recommend using Silpat (silicone mats) when baking cookies, however do not recommend them with this recipe because of the need to cut the cookies on the cookie sheet, hot from the oven.