Swedish Lemon Hearts

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Hello Cookie Makers– Got this recipe from my friend Sue, who actually learned to make these from her Swedish grandmother.  We’ve both been making them since our kids were small– almost 40 years!  It’s a Christmas favorite.

They are thin and crisp and citrusy and sweet.  And so pretty, they belong on a Christmas table.

SWEDISH LEMON HEARTS
1/2 cup butter (1 stick), room temperature
1 cup sugar
1 1/2 cup flour
1 lemon
maraschino cherries
sprinkling of sugar

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With a fine grater, grate the peel off of the lemon.  Then juice the rest and strain the seeds from the juice.

With an electric mixer beat the butter, sugar and lemon juice until it’s blended and smooth.  Then beat in the flour (it will be dry, may take a few minutes).    Chill the dough in the fridge for 30 minutes or more.

Roll out the dough thinly with a rolling pin an a floured counter.  Also sprinkle a little flour on top of the dough–it may be a little sticky.  Cut out your hearts and place them 1″ apart on a baking sheet that has been sprayed with cooking spray.

Sprinkle a sugar very lightly and cut up the cherries and put a small bit of cherry at the cleft of each cookie.

Bake them up at 350 degrees for 8 or 9 minutes, just until they start to brown at the edges.  Merry Christmas!

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20 thoughts on “Swedish Lemon Hearts

  1. I’ve been looking for a lemony cookie recipe, so I’m hoping to make these either Wednesday or Thursday, just in time for family who will be coming over for Christmas. They look so pretty, and they sound delicious! I’ll let you know how they turn out 🙂

    • Hi Marcia!! thanks thanks. All our cookie eaters are here now. I’m in the middle of making lemon chicken for 13 of us. (waiting for this batch to finish in the pan). Blessed Christmas to you friend.

    • Hi there– Your blog has a lovely format– like the hands on the keyboard topper! And I searched through for a little English to read, but was unable to read… Tell me what language are you using– what a gift that you are bilingual!! Happy New Year!!

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