I’m not getting any creative writing done because reasons, so to quiet the brain buzzards I figure I will share a baking adventure. WITH PICTURES!
(What are brain buzzards? YOU know. They’re the lurking voices inside that squawk, “quit whining and do the work, lazy woman, Real Professionals produce, you could do more if you tried harder, blah, blah, blah…I mean, they’re right, but I prefer to drown them out than listen.)
ANYway. Cookies. Swedish butter cookies were a holiday tradition when I was growing up in the Morris household, (the M in K.M. stands for Morris) I recently found my mom’s mother’s recipe card for “Grandma Watson’s Swedish Butter Cookies” complete with instructions for a “slow oven” and mentioning butter from the ice box. I haven’t scanned the cards yet, so no pic, sorry.
These cookies were a one batch once-a-year treat because, while they were delicious, making them was a demanding process requiring tons of work, complicated prep, and expensive ingredients. And drama. I remember much trauma with stickiness, wax paper, and fretting about wasted dough & much worry over burning. And they never came out quite right despite always tasting fab.
Then I made them for myself the first time on my own, away from the traditions and procedures of my youth. And I learned a secret I’ll share today: THESE ARE THE SIMPLEST COOKIES EVER.
Unless you are a perfectionist. Then they are a hell recipe. I am not a perfectionist. My kitchen mantra is, “More flavor, less effort.”
I can whip together a batch of these cookies faster than the oven preheats–which is saying something because a “slow oven” is only 325 degrees F.
So. Let’s make Swedish Butter cookies together.
Start the oven preheating, make sure the rack is in the middle for best baking, and gather these ingredients:
Yeah, that’s all.
1 stick butter
1/2 cup sugar
1 cup flour
1-2 tbsp of syrupy goodness. (I like half honey+half almond extract. Maple syrup is popular with others. The big thing is, some sugary syrup. Things don’t cook right without it.)
Here’s the one paragraph summary.
Cream the butter & sugar, add in the syrup & mix until creamy, mix in the flour until it forms a lumpy dough, form up into a ball by hand, divide into four lumps and roll into sticks, dust with colored sugar if you want, and bake 20-25 min at 325 until golden. Cut while still warm. Done. SO. SIMPLE.
The devil is in the details. Pics are worth a thousand words, so here we go:
Cream butter & sugar, scrape down the bowl & add syrup, it looks like this:
Mix in the syrup until it’s all creamy like this:
Then scrape down again (the red bit in the pics is my bowl scraper resting on the mixer stand) add the flour and mix until it comes together. Note that it isn’t all in a single ball, and it’s STICKY:
Don’t add extra flour or liquid or mix with the mixer until it’s a single lump, the cookies will get kinda tough (BUT NO BIGGIE IF YOU LOSE FAITH AND DO THOSE THINGS THE COOKIES WILL STILL BE DELICIOUS)
In any case, if the dough doesn’t come all the way together after a minute or two of blending, stop the mixer and push it together into a ball by hand with the scraper. Then divide the ball into 4 parts and shape into logs.
Did I mention it’s sticky? How gooey depends on too many factors to worry about. This is where I get mega-lazy. If the dough can’t be handled easily, I run water in the sink and wet my hands before dividing & shaping the dough, re-wetting whenever things get unwieldy. And don’t stress the logs being equal sizes or the same length or evenly rounded. Close enough is fine. Mine came out pretty well this time:
So, now all you have to do is bake them. 20-25 min at 325 degrees. When they’re going golden brown on top (or around the edges, if you sugared the tops) pull them and cut into slices. Cool and then try not to eat them all in one sitting.
So, there it is. A cookie post. Enjoy.