I’ve had this recipe for Swedish Loop Cookies for years – and for the life of me can’t remember where it came from. A good Christmas Cookie recipe that is super easy to make with lots of options. Very similar to a shortbread cookies, but not.
Sprinkle or roll cookies with icing sugar or granulated sugar, dip the ends in chocolate or try something new. The cookies are not super sweet but do come close to melting in your mouth – in other words, they’re delicious
1 cup (250 ml) butter, softened
1/4 cup (60 ml) icing sugar
2 tsp (10 ml) vanilla
1 tbsp (15 ml) water
2 cups (500 ml) white or unbleached flour
1 cup (250 ml) finely chopped pecans, almonds or walnuts (those are the ones I’ve tried, others may work too)
- Preheat oven to 300 degrees F.
- Cream the butter and icing sugar together (this is where something like a Kitchen Aid comes in very handy).
- Add remaining ingredients and mix together.
- Roll into small balls and then egg shapes or fingers and place on cookie sheet about an inch (2.5 cm) apart.
- Pop trays in the oven for 15 to 20 minutes or so until done.
- While they are warm roll them in icing sugar or sprinkle it over the top of each cookie.
- To dip in chocolate, melt chocolate in a double broiler and when it has melted dip the cookie ends in the chocolate … you don’t need a lot, just a taste.
- Freeze and pull out as needed over Christmas :^)
Makes 2 dozen cookies – why not double the batch and do a Christmas cookie (different kind) swap with a friend?