Grandpa Schultz’s Swedish Cookies (Crystal)

1 cup (227 grams) unsalted butter (2 sticks), at room temperature

1 cup (200 grams) sugar

1/2 teaspoon (2 ml) fine sea salt

1 tablespoon (15 ml) baking powder

1 egg

1 bottle (30 ml) Almond extract (1 fl oz.)

3 cups (360 grams) All Purpose flour

1 cup (192 grams) Swedish pearl sugar

Working with a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat the butter, sugar, salt and baking powder on medium speed for about 3 minutes, scraping the bowl as needed. The mixture should be smooth but not fluffy. Reduce the mixer speed to low and add the egg, followed by the almond extract. Turn off the mixer. Add the flour all at once, and with the machine on low, mix just until the flour disappears into the dough. Give the dough a couple of turns with a spatula. Turn the dough out onto the counter and divide it in half. Shape each half into a log about 1-3/4 inch thick. Wrap with plastic wrap and refrigerate for at least 3 hours.

Butter or spray a muffin tin.

Preheat oven to 325 degrees F (160 degrees C) and place rack in center of oven. Using a sturdy knife, trim the ends of the logs if they are ragged, then cut the dough into ½-inch-thick rounds. Dip cookies into pearl sugar and place in muffin tin.

Bake the cookies for 18-20 minutes, rotating the tray after 9 minutes, or until they feel firm to the touch and are golden brown around the edges. Transfer the tray to a cooling rack and let the cookies rest for about 10 minutes before carefully lifting them out of muffin tray onto the cooling rack.

Repeat process with the remainder of the dough.