I had every intention not to bake this year, but somehow it is just not Christmas without my grandma's Swedish Heirloom Cookies. You know this cookie. Every culture has a variation - it's the Mexican Wedding Cookie, the Russian Tea Cake - that nutty, buttery confection perfect for any sort of celebration. When my mom married my step-dad five years ago, I made hundreds of these. I think Grandma Marilyn would have approved.
Swedish Heirloom Cookies
1/2 c. butter
1/2 c. shortening
1 c. powdered sugar (plus about 1/4 cup more for dusting)
1/2 t. salt
1 1/4 c. ground almonds
2 c. flour
1 T. vanilla
1 T. water
Position a rack in the center of your oven, and heat to 325.
Cream together the butter, shortening, powdered sugar, and salt. Blend in the ground almonds and flour until just combined. Add the vanilla and water and mix to form a stiff dough.
To shape the cookies: Pick up about a teaspoon of dough. Roll it into a ball. Then roll the ball back and forth between your palms to make about a 2-inch-long rope. Bend the rope into a crescent, and place on an ungreased cookie sheet. Repeat. Space the cookies about 1/2 inch apart. Bake for 15 minutes, until just beginning to lightly brown around the edges.
Let cool on sheet for about 5 minutes. Remove to cooling rack and sift with powdered sugar.
Makes about 5 dozen cookies.
Happy Holidays!
