Swedish Butter Cookies You Have To Try

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Swedish Butter Cookies

"Made with hard boiled egg yolks to feature a twist of frame and flavor to the standard cookie press spritz!"

Ingredients :

eight eggs
2 cups salted butter, softened
1 cup white sugar
1 1/4 teaspoons almond extract
four cups all-motive flour

Instructions :

Prep : 30M	Cook : 24M	Ready in : 40M

Place the eggs right into a saucepan with enough water to cover by using 1 inch. Cover the saucepan, and convey the water to a boil over excessive heat. Once the water is boiling, cast off from the warmth and allow the eggs stand within the hot water for 15 mins. Pour out the hot water; cool the eggs underneath bloodless jogging water. Peel eggs, separate yolks from whites. Sieve or finely grate yolks. Reserve whites for any other use.
Preheat oven to four hundred tiers F (2 hundred tiers C). Line a baking sheet with parchment paper.
Beat the butter and sugar with an electric powered mixer in a huge bowl till clean. Beat within the egg yolks and the almond extract. Slowly mix within the flour, simply till included. Use a spritz fashion cookie maker to press cookies onto prepared baking sheet.
Bake within the preheated oven just till the edges begin to brown, 8 to 10 minutes.

Notes :

If desired, vicinity a dab of jelly, a small chocolate morsel or half of of a maraschino cherry within the center of the cookies earlier than baking.
Reynolds® parchment can be used for less complicated cleanup/removal from the pan.

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