Swedish Heirloom Cookies

 Print Friendly and PDF

Bring yourself back to standing in Grandma's kitchen, wonderful memories of days gone by, with one of these delicious little treats.

Ingredients

Directions

Preheat oven to 325˚F.  Line baking sheets with parchment paper.

Cream butter, 1 cup powdered sugar, and salt together in large mixing bowl.  Add almond flour, gluten free all-purpose flour, water, xanthan gum and vanilla.  Stir until incorporated. 

Drop by 1/2 tsp. onto parchment lined cookie sheet.  Bake for 12-14 minutes or until the bottoms just show a touch of browning, tops will still be pale.  Let rest on cookie sheet for a couple minutes to firm up.  Roll cookies in remaining powdered sugar while still warm so it will adhere better to cookies.  Place on cooling rack. 



Yield: approx. 80 small cookies Print this Recipe

Copyright © 2017 Hodgson Mill. All Rights Reserved.
1100 Stevens Avenue, Effingham Illinois 62401