Sweedish Broomstick Cookies Recipes

Steps:

• Whisk together flour, cinnamon, ginger, nutmeg, and salt in a medium bowl.
• In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and brown sugar until light and fluffy, about 3 minutes. Gradually add flour mixture and beat to combine. Divide dough evenly into quarters.
• Roll each quarter into a 14-inch-long rope. Transfer ropes to parchment-lined baking sheets, spaced 6 inches apart (two ropes per sheet). Flatten ropes to 2 inches wide and 1/4 inch thick. Refrigerate until firm, about 30 minutes.
• Preheat oven to 350 degrees. Using the back of the tines of a fork, make crosswise lines across the surface of each flattened portion of dough. Bake, rotating halfway through, until golden around the edges and dry on top, 16 to 18 minutes. Transfer sheets to wire racks; let cool 5 minutes. While still warm, cut on the diagonal into 1-inch-thick slices. Let cool completely. Cookies can be stored in an airtight container at room temperature up to 1 week.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda.
• In a separate bowl, cream together the butter, sugar, vanilla sugar, and golden syrup; mix well. Stir in the flour and mix until just incorporated. Form dough into two, 1 inch thick elongated rolls the length of your cookie pan. Place them on the cookie pan with enough space in between for them to spread.
• Bake in preheated oven until they are light golden brown and have flattened; about 20 to 22 minutes if using margarine, or 13 to 15 minutes if using butter. Remove from oven and let cool slightly for about 3 minutes. Cut diagonally into 1 to 2 inch strips while still warm. Remove individual cookies to cool on a wire rack.

Steps:

• Sift together flour and salt.
• Beat together butter and sugar with an electric mixer until pale and fluffy. Beat in ammonium carbonate and almond extract until combined well. Mix in flour mixture at low speed just until blended, then stir in coconut. Form dough into a disk and chill, wrapped in plastic wrap, until firm, about 1 hour.
• Preheat oven to 300°F.
• Roll dough into 1-inch balls and arrange 1 inch apart on greased baking sheets.
• Bake cookies in batches in upper third of oven until pale golden around edges, 18 to 22 minutes. Transfer cookies to a rack to cool.

Steps:

• 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 1/2 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.
• 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.