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Linda T

"Delicate and mouth-watering Swedish cookies. Great for holidays or anytime. Vanilla sugar and potato flour are available at a good German or Scandinavian deli."
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45 m servings 75 cals
Serving size has been adjusted!
Original recipe yields 36 servings (3 dozen cookies)


  • Calories:
  • 75 kcal
  • 4%
  • Fat:
  • 5.2 g
  • 8%
  • Carbs:
  • 6.7g
  • 2%
  • Protein:
  • 0.6 g
  • 1%
  • Cholesterol:
  • 14 mg
  • 5%
  • Sodium:
  • 38 mg
  • 2%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 325 degrees F (165 degrees C).
  2. With an electric mixer, beat the butter and confectioners' sugar together in a bowl until smooth and creamy; beat in the vanilla sugar.
  3. In a separate bowl, whisk the flour with potato flour.
  4. Stir the flour mixture into the butter mixture, about 1/4 cup at a time, until all the flour is mixed in.
  5. Stir in the food coloring until the dough is evenly colored.
  6. Place the dough into a cookie press fitted with a decorative tip.
  7. Press out 1 1/2-inch cookies onto an ungreased baking sheet.
  8. Bake cookies in the preheated oven until the bottoms are just lightly browned, about 10 minutes. Allow to cool on the baking sheet for about 5 minutes before removing to finish cooling on wire racks.

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Read all reviews 2
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This is my recipe. The dough can sometimes be testy so if it get too soft, pop it in the fridge for a few minutes but don't leave it in too long. Too long and you won't be able to get it pressed!

I made these with spelt flour instead of all purpose flour. Maybe that is why they were crumbly and dry.I would prefer to taste my potatoes baked or mashed; in cookies, I didn't care for the ta...