We may all celebrate the holidays a bit differently, but one thing that seems to cross cultures and borders is a fondness for sweets. With a nod to tradition and an international twist, Katie Goodman from Good Life Eats takes our cookie exchange to Sweden with this recipe adapted from the novel The Recipe Club. These crescent cookies whip up in a snap while adding an elegance to your holiday festivities. Add some citrus zest (lemon, lime, or orange) for a little extra flavor or substitute different nuts for variations. Using a food processor to finely chop the nuts makes these cookies a breeze!
Swedish Crescent Cookie
adapted from The Recipe Club
makes approximately 3 dozen cookies
- 1 cup unsalted butter, softened
- 1/2 cup confectioner’s sugar, plus additional for coating
- 1/4 tsp almond extract
- 1 egg yolk
- 2 1/2 cups all-purpose flour
- 1 3/4 cup finely chopped almonds
- zest of one lemon
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In a bowl, beat the butter and 1/2 cup sugar together until light and fluffy. Add the almond extract and egg yolk. Beat till combined. Slowly stir in the in the flour, nuts, and zest.
Form the dough into a ball and flatten into a disc shape. Cover and chill for 2 hours.
When you are ready to bake, preheat the oven to 375 degrees F. Line baking sheets with parchment paper. Remove a heaping tablespoon of dough at a time, shaping into crescent shapes. Arrange about 1 1/2 inches apart on prepared baking sheets. Bake until cookies are lightly golden around the edges, about 15-20 minutes. While still warm, coat the cookies with confectioners sugar. Transfer to a wire rack to cool.
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