Scandinavian Heart Basket Cookies
Ingredients
Instructions
  1. In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until light and fluffy (about 3 minutes). Add the eggs and vanilla extract and beat until combined. Add the salt and baking soda and beat to combine. Add the flour and beat until you have a smooth dough.
  2. Weigh your dough. Divide the dough in half, shape one half in a disk and refrigerate. Return the other half to the mixer and add the red food dye a little at a time until you reach the desired color. Then shape not a disk and wrap in plastic wrap. Chill the dough overnight if possible, at least for a few hours.
  3. Preheat oven to 350 degrees.
  4. Form your dough into the patterned log as detailed above. Chill again for 30 minutes or so and then slice into 1/4″ slices.
  5. Place 6 cookies per baking sheet and refrigerate the unbaked cookies for about 15 minutes to chill the dough which prevents the cookies from spreading and losing their shape while baking.
  6. Bake cookies for about 11-12 minutes or until the edges are just starting to brown. Remove from oven and let cookies cool on baking sheet for a few minutes before transferring to a wire rack to finish cooling. Store up to 2 weeks in an airtight container, freeze for up to 3 months.
  7. You did it!