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 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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