Swedish Butter Cookies

These simple cookies, made with ingredients I almost always have on hand, are delicious.  The recipe is from 100 Years of Downhome Cookin' in Packwood, a community cookbook from our friend, Bettie.  The contributor was Jane Adam. 

I love slice and bake cookies and these are some of the best I’ve tried, crisp and delicious.  I made them more “special” by dipping half of the cookie in melted chocolate; they can certainly stand on their own; my husband likes them best plain.  

These taste better, like most shortbread-type cookies, the 2nd day.  A few toasty, nutty cookies like these are a relief from too-sweet treats during the holidays too. You can make 4 rolls too...just shorter, so you can freeze them in smaller rolls to bake anytime.  I only thaw the rolls long enough to be able to slice them before baking.                          
Swedish Butter Cookies

  1           Cup  Butter -- 2 sticks

     1/2     Cup  Sugar -- 3 1/2 ounces

  1 3/4     Cups  Flour -- 7 3/4 ounces

     1/4     Teaspoon  Salt

     1/2     Cup  Nuts -- chopped (2 ounces)

Cream butter and sugar, combine remaining ingredients and add to creamed mixture.  Form into 2 long rolls (about 10 1/2 ounces each) and wrap in wax paper.  Refrigerate 1 hour.  (These rolls can be frozen and baked anytime). 
Slice and bake at 350° for 10-12 minutes or until the edges are lightly browned.

Cool and dip half of cookie in melted chocolate, (1 cup semisweet chocolate chips and 1 teaspoon shortening) if desired.
Makes 3 dozen.
2010 Cost: $2.10 per recipe