Swedish “S” Cookies
Updated August 11, 2016
- Total Time
- About 20 minutes, plus 30 minutes' defrosting
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Ingredients
1 cup cool butter, cut into chunks
½ cup sugar
1 egg, well beaten
2 ½ cups flour
¼ teaspoon salt
1 cup semisweet chocolate chips
½ cup toasted, ground pecans
Nutritional analysis per serving
7 grams carbs; 10 milligrams cholesterol; 69 calories; 1 gram monosaturated fat; 2 grams saturated fat; 4 grams fat; 11 milligrams sodium; 1 gram protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 375 degrees. Cream together the butter and sugar. Add the egg, flour and salt. Stir well to combine. Line a cookie sheet with parchment paper. Using a cookie press with the star design, press dough onto the sheet in an "s" shape about 1 ½ inches long. Repeat, placing cookies 2 inches apart. Bake until the edges are barely golden, 8 to 10 minutes. Transfer to a rack to cool.
- Step 2
In a double boiler, melt the chocolate chips. Dip one end of each cookie into the chocolate and then into the ground pecans. Return to the rack to dry. Cookies can be frozen in an airtight container, with wax paper between each layer for up to 6 months. Defrost 30 minutes before serving.
Private Notes
Comments
Please correct the amount of flour that should be in this cookie.
Melissa, you should check these ratios.
There is way to much flour