Swedish Christmas Cookies
From Food Network Kitchens
2 1/2 cups all-purpose flour
2 teaspoons ground cardamom
1/4 teaspoon fine salt
1 cup unsalted butter, (2 sticks), at room temperature
1 cup confectioners' sugar
1 large egg, room temperature
1 tablespoon pure vanilla extract
1 teaspoon finely grated lemon zest
Colored sanding sugars or chopped toasted pecans

Whisk the flour, cardamom, and salt in a bowl.

Put the butter and confectioners' sugar in a food processor, and process
until smooth. Pulse in the
egg, vanilla, and lemon zest until combined. Add the flour mixture and
process to make a soft
buttery dough. Divide dough in half onto 2 (12-inch long) sheets of plastic
wrap, using the plastic,
shape into rough logs. Refrigerate the dough logs for 30 minutes until just
firm enough to shape
into uniform logs, 8-inches long by 2-inches in diameter. Refrigerate until
firm, at least 2 hours
or overnight.

Preheat oven to 325 degrees F.

Scatter either the sanding sugars or toasted nuts on a work surface and roll
the logs until
completely coated. Cut into 1/4-inch thick cookies and space about 1 inch
apart on parchment-lined
baking sheets. Bake until golden around the edges, about 20 to 25 minutes.
Cool cookies on the pan
on wire racks. Store in an airtight container at room temperature for up to
2 weeks.