Swedish Heirloom Cookies

Kirstin, It's Not You, It's Brie

My grandmother used to cook in a school cafeteria in the sixties. This is back when school cooks, often mothers whose children were attending the school, like my grandmother, made everything by hand. And they always used REAL butter. The following almond Swedish Heirloom Cookie recipe is my adaption of the cookie my Oma baked for the children, made wheat-free. As with all gluten-free recipes, follow this one to a T to get right texture, taking care to cool the cookies completely on a tray, or they will fall apart.

Swedish Heirloom Cookies
By Kirstin
Makes 30-35 cookies


1 cup (2 sticks) unsalted butter, room temperature
1 cup powdered sugar
1 ¼ cup plus 2 ½ tablespoons sorghum flour
½ cup plus 2 teaspoon tapioca starch
½ cup plus 3 tablespoons almond meal
½ teaspoon salt
1 teaspoon vanilla extract


Preheat oven to 325°F.

Cream together butter and sugar until light and fluffy. In separate bowl, combine dry ingredients. Add dry ingredients to wet ingredients in two parts, using a spatula or wooden spoon to mix. Mix in vanilla extract with a fork. Form balls with dough using a tablespoon as a portion size.

Bake cookies on center rack, one tray at a time, for 15-20, or until tops of cookies are lightly golden.

Let cool completely on tray.

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Use softened butter for cookies and cakes.

Bringing butter to room temperature helps it incorporate better with other ingredients.

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