Smörkakor

Smörkakor, literally "butter cookies," are a broad category of small Swedish cookies characterized by a high content of butter. They are part of the tradition of småkakor, or "little cookies," and are commonly prepared as part of Christmas baking, especially in the seven kinds of cookies via the sju sorters kakor tradition.

They are typically made from a dough of butter, sugar, and flour, with a pinch of salt and often eggs, vanilla, or other flavorings. The dough is usually creamed or rubbed together until smooth, chilled to firm, rolled out or pressed, cut or shaped, and then baked in a moderate oven until lightly golden. The exact texture ranges from tender and crumbly to crisp.

Common variants include vaniljkakor (vanilla cookies), kardemummkakor (cardamom cookies), almond cookies, lemon or citrus-flavored, sometimes with chopped nuts or rolled in sugar before baking.

Smörkakor keep well in airtight tins for weeks and are often served with coffee or as part of holiday cookie assortments; they are also made year-round in many households.