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Swedish Butter Cookies

Rated as 4.17 out of 5 Stars

"Made with hard boiled egg yolks to add a twist of body and flavor to the usual cookie press spritz!"
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40 m servings
Original recipe yields 24 servings (24 3 cookie servings)


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  1. Place the eggs into a saucepan with enough water to cover by 1 inch. Cover the saucepan, and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water; cool the eggs under cold running water. Peel eggs, separate yolks from whites. Sieve or finely grate yolks. Reserve whites for another use.
  2. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  3. Beat the butter and sugar with an electric mixer in a large bowl until smooth. Beat in the egg yolks and the almond extract. Slowly mix in the flour, just until incorporated. Use a spritz style cookie maker to press cookies onto prepared baking sheet.
  4. Bake in the preheated oven just until the edges begin to brown, 8 to 10 minutes.


  • Cook's Note:
  • If desired, place a dab of jelly, a small chocolate morsel or 1/2 of a maraschino cherry in the center of the cookies before baking.

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Read all reviews 4
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This is a simple recipie with delicious results. I opted to finish each off with a chocolate drop. Made about 32 medium size cookies.

I opted for orange extract instead of almond, and added zest of a full orange. It's still missing something. More sugar? Salt? I don't know, but for how buttery/yolk-y these are, I wouldn't make...

I don't know how to edit this, but there are some corrections needed! 350 degrees for 8 min - NOT 400 degrees! You don't need parchment. If you have a nonstick pan, they'll stick well from the p...

Five stars for taste but four stars for ease of preparing. The dough would not stick to the cookie sheet with or without parchment paper. I had to put the cookie sheets in the refrigerator and t...