Time: 2 hours 50 minutes
Complexity: easily
Quantity: 42 cookies

Decorate your holiday with these charming, colorful cookies. They're easy to make and keep for a long time, so you can bake several batches—for both New Year's and Christmas. These Swedish cookies have a light, citrusy, spicy flavor from lemon zest, cardamom, and vanilla, as well as a crumbly texture. They're made using the cut-and-dough method: form the dough into cylinders, roll them in colored sugar or chopped nuts, cut into coins, and bake. For a vibrant presentation, use several different colors of sugar. Make sure the dough is well-set before cutting to ensure the cookies turn out neat.

Ingredients:

• 2.5 cups premium flour
• 2 tsp ground cardamom
• 1/4 teaspoon fine salt
• 220 g unsalted butter, room temperature
• 1 cup powdered sugar
• 1 large egg, room temperature
• 1 tbsp vanilla extract
• 1 teaspoon finely grated lemon zest
• Colored decorative sugar or chopped toasted pecans

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

shortbread cookies, powdered sugar, lemon zest, cardamom, pecans

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Preparation:

Step 1
• Whisk together the flour, cardamom, and salt in a bowl. Place the butter and sugar in a food processor and pulse until smooth. Stir in the egg, vanilla extract, and lemon zest. Add the flour mixture and knead into a soft, buttery dough.
Step 2
• Divide the dough in half and place them on two 30 cm long pieces of cling film. Using the film, shape the dough into an uneven log. Refrigerate the dough for 30 minutes until it hardens enough to form even cylinders 20 cm long and 5 cm in diameter.
Step 3
• Place the dough cylinders in the refrigerator for 2 hours or overnight.
Step 4
• Preheat oven to 160°C.
Step 5
• Sprinkle decorative sugar or crushed pecans onto a work surface and roll the dough cylinders in the mixture to coat them evenly. Cut the cylinders into 0.5 cm thick slices and place them 2.5 cm apart on parchment-lined baking sheets.
Step 6
• Bake until golden brown around the edges, 20-25 minutes. Cool the cookies on the baking sheet on a wire rack. Store in an airtight container at room temperature for up to 2 weeks..

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