This might be one of the easiest-to-make cookies to come out of our annual holiday cookie contest. It’s from Marsha Morrissette of Eden Prairie, and it was a finalist in our very first competition in 2003. Along with convenience, there’s another reason why you should bake them: They’re terrific.

Here’s what we wrote at the time:

Even though the recipe didn’t originate with her, everyone who knows Marsha Morrissette knows that Swedish Shortbread Cookies are synonymous with her and the yuletide season. “It’s the only Christmas cookie I make,” Morrissette said. “Everyone loves them, so why make anything else?”

The Eden Prairie resident first encountered the buttery treat 14 years ago at a cookie exchange, and it was love at first almond-and-raspberry bite. Her friend graciously shared the recipe, and a Morrissette family holiday tradition - and a contest finalist - was born. Over the years, Morrissette learned to make the simple beauties no earlier than a week in advance. Not for freshness reasons, but because they have a tendency to disappear. Even when they’re stashed out of sight. “They’re even good when you steal them straight out of the freezer,” she said. “No defrosting necessary.”

Marsha Morrissette, one of our 2003 cookie contest finalists. She’s in the vast Christmas ornament department at the General Store of Minnetonka.

SWEDISH SHORTBREAD COOKIES
Makes about 3 dozen.
Note: This recipe must be prepared in advance. From Marsha Morrissette of Eden Prairie. “Year after year I noticed that the Swedish Shortbread Cookies were always the first to disappear, and only then did our guests politely eat the others,” Morrissette wrote. “I finally decided, `Why even make anything but Swedish Shortbread?’ so that’s what I do.”

1 c. (2 sticks) unsalted butter, at room temperature
1/2 c. plus 2 tbsp. granulated sugar
2 to 2 1/3 c. flour
1/3 c. raspberry jam
1 c. powdered sugar
1 tsp. almond extract
2 to 3 tsp. water

Directions
To prepare cookies: In a large bowl, using an electric mixer on medium-high speed, beat butter and granulated sugar until light and fluffy, about 2 minutes. Reduce speed to low and slowly add flour, adding enough so dough isn’t sticky. Divide dough into six balls and refrigerate 30 minutes.
Preheat oven to 350 degrees. Place a dough ball between 2 sheets of parchment paper and roll to 1/4-inch thickness, forming a 3- by 10-inch rectangle. Carefully peel away top layer of parchment paper. Make a shallow crease down long center of rectangle and fill crease with raspberry jam. Repeat with remaining dough and jam. Bake 10 to 12 minutes until edges become golden brown. Remove from oven, cool slightly and cut across short side of rectangle at a slight angle, making 6 or so cookies. Remove to a wire rack and cool completely.
To prepare icing: In a small bowl, whisk together powdered sugar, almond extract and water until smooth, then drizzle glaze across cookies.

What’s your favorite easy-to-make cookie?

This entry was posted on Tuesday, December 9th, 2008 at 6:31 am and is filed under A cookie from our archives. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.