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Petronella Chebbi - Sweden

Desert sand (Ökensand)

Swedish Cuisine

Despite the name, these actually are classic Swedish cookies, its look soft and buttery like Arabic Ghurayeba. The dough turned out a bit dry, but the biscuits taste wonderful and won't turn to brown. It's easy to prepare and won't take much time from you

SPECIFICATIONS

• PREP TIME : 0 Min
• COOK TIME : 0 Min
• READY IN : 0 Min
• SERVINGS : 0

INGREDIENTS

• 100 grams (3.5 oz) butter
• 1 dl (just under 1/2 cup) confectioner's sugar
• 1 teaspoon vanilla (we use a powder, I don't know what you would need when using extract)
• 2.5 dl (1 cup) flour
• 1 teaspoon baking powder

PREPARATION

1. Set oven to 175 degrees Celsius (347 F). Melt butter in skillet and let it turn brown - not black! Let cool a bit. Mix with the sugar.
2. Add vanilla and flour mixed well with baking powder. Make cookies using two teaspoons (or your hands, like I do) and place on baking trays lined with baking sheets.
3. Score the cookies using a teaspoon (although I always forget so don't fret if you do, too).Bake in middle of oven about 15 minutes. The cookies don't really get brown, just baked.

NOTICE