This is a very traditional and popular Swedish shortbread cookie. Their main feature is the fancy coating of pink sugar. They are easy to bake, crispy and buttery when you eat them, and the little colorful sugar coating makes the difference. I made my Brussels cookies a bit smaller, and then you can easily have two or three. If you want to bake other Swedish shortbreads, find my recipes here.
Ingredients (around 40 cookies):
- 10 tbsp (200g) butter
- 1/4 cup granulated sugar
- 2 cups all purpose flour
- 1/2 tsp vanilla sugar / vanilla extract
- 5 tbsp pink sugar (or granulated sugar and red food colors)
Stir the butter, sugar, flour and vanilla sugar/extract together until the ingredients turn into a dough. Divide the dough into two pieces. Now roll out each piece to a long log (1-2 inches in diameter, depending on preferred sized of the cookies). Press the logs while rolling to avoid them from splitting.
Pour the pink sugar out on a bread board or a flat surface. Now roll each log in the sugar. Brush the logs with some water on the outside if the sugar won’t stick.
Wrap the dough in cling film and place them in the refrigerator for 1-2 hours.
Pre heat the oven to 350°F. Cut each log into slices and place on parchment covered baking tray. Bake for 10 minutes.