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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Scandinavian >> Swedish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Whisk the flour, cardamom, and salt in a bowl. | 2. Put the butter and confectioners' sugar in a food processor, and process until smooth. | 3. Pulse in the egg, vanilla, and lemon zest until combined. Add the flour mixture and process to make a soft buttery dough. | 4. Divide dough in half onto 2 (12-inch long) sheets of plastic wrap, using the plastic, shape into rough logs. | 5. Refrigerate the dough logs for 30 minutes until just firm enough to shape into uniform logs, 8-inches long by 2-inches in diameter. Refrigerate until firm, at least 2 hours or overnight. | 6. Preheat oven to 325 degrees F. | 7. Scatter either the sanding sugars or toasted nuts on a work surface and roll the logs until completely coated. | 8. Cut into 1/4-inch thick cookies and space about 1 inch apart on parchment-lined baking sheets. | 9. Bake until golden around the edges, about 20 to 25 minutes. Cool cookies on the pan on wire racks. Store in an airtight container at room temperature for up to 2 weeks. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
purpose flour	2 1/2	cups		-	-	-	-
cardamom	2	teaspoons	ground	12.44	2.7388	0.4304	0.268
fine salt	1/4	teaspoon		-	-	-	-
butter	1	cup	unsalted	1368.0	62.856	42.744	115.2
confectioner ' sugar	1	cup		-	-	-	-
egg	1			71.5	0.36	6.28	4.755
vanilla extract	1	tablespoon		37.44	1.6445	0.0078	0.0078
lemon zest	1	teaspoon	grated	-	-	-	-
pecan			colored chopped toasted	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.