Recipes and Cooking Swedish Vanilla-Butter Cookies Be the first to rate & review! Drizzle these vanilla-butter cookies with a white chocolate icing for one of the most showy yet simple cookie recipes ever. These Swedish cookies are even better dunked in a cold glass of milk. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on February 20, 2018 Print Rate It Share Share Tweet Pin Email Prep Time: 40 mins Chill Time: 2 hrs Bake Time: 6 mins Total Time: 40 mins Yield: 60 cookies Jump to Nutrition Facts Ingredients 1 vanilla bean or 1 teaspoon vanilla 1 cup butter, softened ½ cup sugar ⅛ teaspoon salt 2 cup all-purpose flour 1 recipe White Chocolate and Vanilla Drizzle White Chocolate and Vanilla Drizzle 4 ounce high-quality white chocolate (with cocoa butter), chopped 2 teaspoon shortening reserved vanilla bean seeds Directions Cut vanilla bean in half lengthwise; using the tip of a knife, scrape the seeds from the bean halves into a small bowl; set half of the vanilla bean seeds aside for White Chocolate and Vanilla Drizzle. In a medium bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, the remaining vanilla bean seeds, and the salt. Beat until combined, scraping sides of bowl occasionally. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Divide dough in half. Shape each dough half into an 8-inch roll (1 1/4 to 1 1/2 inches in diameter). Wrap each roll in plastic wrap or waxed paper. Chill about 2 hours or until dough is firm enough to slice. Preheat oven to 375°F. Cut rolls into 1/4-inch slices. Place 2 inches apart on an ungreased cookie sheet. Bake in the preheated oven for 6 to 8 minutes or until cookies just begin to brown on edges. Cool on cookie sheet for 1 minute. Transfer to a wire rack; cool completely. Arrange cookies side by side on cookie sheets lined with waxed paper or parchment paper; drizzle cookies with White Chocolate and Vanilla Drizzle. Let stand until drizzle is set. If necessary, chill in the refrigerator about 10 minutes or until drizzle is set. White Chocolate and Vanilla Drizzle In a small saucepan heat and stir 4 ounces high-quality white chocolate (with cocoa butter), chopped, and 2 teaspoons shortening over low heat until melted and smooth. Stir in the reserved vanilla bean seeds. To Store: Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature up to 3 days or freeze for up to 3 months. Rate it Print Nutrition Facts (per serving) 61 Calories 4g Fat 6g Carbs 1g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 61 % Daily Value * Total Fat 4g 5% Saturated Fat 2g 10% Cholesterol 8mg 3% Sodium 29mg 1% Total Carbohydrate 6g 2% Total Sugars 3g Protein 1g Iron 0.2mg 1% Potassium 12mg 0% Folate, total 8.1mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.