Swedish Yule Cookies
|Butter||250 Gram, softened (1 Cup Plus 2 Tablespoons)|
|Sugar||175 Gram (3/4 Cup)|
|All purpose flour||400 Gram (2 1/3 Cup)|
|Baking powder||1 Teaspoon|
|Ground cinnamon||1⁄4 Teaspoon|
|Egg white||1 , beaten|
Beat butter, 1/2 cup (125 g) sugar and egg in a large bowl until fluffy.
Sift flour with baking powder and salt.
Gradually add flour mixture to butter mixture.
Knead to make a dough.
Press into a ball and wrap in foil or plastic wrap.
Refrigerate 1 hour.
Preheat oven to 400°F (205°C).
Divide dough into 3 pieces; knead each in turn.
Refrigerate 2 pieces of kneaded dough.
On a floured surface, roll out third piece of kneaded dough 1/8 inch (3 mm) thick.
Cut out 2-1/2-inch (6-cm) rounds.
Place on a baking sheet.
Repeat with refrigerated dough.
Combine remaining sugar and cinnamon.
Brush cookies with egg white; sprinkle generously with sugar and cinnamon mixture.
Bake 8 to 10 minutes or until golden.
Cool on a rack.