Authentic Swedish Christmas Cookie Recipes

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SWEDISH CHRISTMAS COOKIES



Swedish Christmas Cookies image

Provided by Food Network Kitchen

Categories     dessert

Time 2h50m

Yield about 3 1/2 dozen cookies

Number Of Ingredients 9

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

Steps:

  • 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 the 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, 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.

SWEDISH BUTTER COOKIES



Swedish Butter Cookies image

It's impossible to eat just one of these Swedish cookies. Naturally, they're a favorite with my Swedish husband and children-but anyone with a sweet tooth will appreciate this treat. My recipe is "well-traveled" among our friends and neighbors. -Sue Soderland, Elgin, Illinois

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield about 6 dozen.

Number Of Ingredients 6

1 cup butter, softened
1 cup sugar
2 teaspoons maple syrup
2 cups all-purpose flour
1 teaspoon baking soda
Confectioners' sugar

Steps:

  • Preheat oven to 300°. In a large bowl, cream butter and sugar until light and fluffy. Add syrup. Combine flour and baking soda; gradually add to creamed mixture and mix well. , Divide dough into eight portions. Roll each portion into a 9-in. log. Place 3 in. apart on ungreased baking sheets. Bake 25 minutes or until lightly browned. Cut into 1-in. slices. Remove to wire racks. Dust with confectioners' sugar.

Nutrition Facts : Calories 47 calories, Fat 3g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 38mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 0 fiber), Protein 0 protein.

SWEDISH CHRISTMAS COOKIES RECIPE



Swedish Christmas Cookies Recipe image

Baked for the 2010 Serious Eats Cookie Swap "Another recipe borrowed from my mom, this one dating back to her childhood. I'm not sure what makes these cookies 'Swedish.'" -Rachel Heise Bolten, SE intern...

Provided by Rachel Heise Bolten

Categories     Dessert     Cookies     Desserts

Time 55m

Number Of Ingredients 10

1 cup sugar (+ sugar for rolling dough)
1 cup shortening or butter
1 egg
2 cups flour
1/2 teaspoon cream tartar
1/2 teaspoon soda
1 teaspoon vanilla
1/2 teaspoon salt
1 can coconut (can substitute with 1 1/3 cups bagged coconut)
Candied cherries

Steps:

  • Mix ingredients.
  • Roll into small balls; dip into sugar. Press 1/2 candied cherry into top.
  • Bake at 350°F for 12 minutes.

SWEDISH CHRISTMAS COOKIES



Swedish Christmas Cookies image

These tasty cookies are coated in colored sanding sugar and/or chopped toasted pecans.

Provided by Food Network Canada

Categories     bake,christmas,dessert,eggs and dairy,kid-friendly,snack

Time 50m

Yield 42 servings

Number Of Ingredients 9

2 ½ cups all-purpose flour
2 tsp ground cardamom
¼ tsp fine salt
1 cup (2 sticks) unsalted butter, at room temperature
1 cup confectioners' sugar
1 large egg, at room temperature
1 Tbsp pure vanilla extract
1 tsp finely grated lemon zest
Colored sanding sugars or chopped toasted pecans

Steps:

  • 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 325ºF.
  • 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.

SWEDISH DREAM COOKIES (DROMMAR)



Swedish Dream Cookies (drommar) image

Categories     Cookies     Mixer     Dessert     Bake     Christmas     Coconut     Almond     Winter     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes about 6 dozen

Number Of Ingredients 7

2 cups all-purpose flour
1/2 teaspoon salt
2 sticks (1 cup) unsalted butter, softened
1 1/4 cups sugar
1 teaspoon crushed ammonium carbonate (also called baker's ammonium)
1/2 teaspoon almond extract
1 1/2 cups sweetened flaked coconut

Steps:

  • Sift together flour and salt.
  • Beat together butter and sugar with an electric mixer until pale and fluffy. Beat in ammonium carbonate and almond extract until combined well. Mix in flour mixture at low speed just until blended, then stir in coconut. Form dough into a disk and chill, wrapped in plastic wrap, until firm, about 1 hour.
  • Preheat oven to 300°F.
  • Roll dough into 1-inch balls and arrange 1 inch apart on greased baking sheets.
  • Bake cookies in batches in upper third of oven until pale golden around edges, 18 to 22 minutes. Transfer cookies to a rack to cool.

DRöMMAR - TRADITIONAL SWEDISH DREAM COOKIES



Drömmar - Traditional Swedish Dream Cookies image

This recipe has been placed here for play in ZWT9 - Scandinavia. This recipe is from website: Very Swedish.com Please note: the chilling time is noted in preparation time.

Provided by Baby Kato

Categories     Dessert

Time 55m

Yield 1 batch

Number Of Ingredients 6

3/4 cup butter, softened
1 1/2 cups white sugar
1/3 cup canola oil
1 teaspoon vanilla
2 cups all-purpose flour
1 teaspoon baking powder

Steps:

  • To make dream cookies: in a large mixing bowl with an electric mixer, beat sugar, butter and vanilla until light and fluffy.
  • Add the canola oil slowly while mixing with the mixer.
  • Mix flour and baking powder in separate bowl.
  • Stir in flour mixture by hand to form a smooth dough.
  • Place the dough in refrigerator for about 30 minutes.
  • Preheat oven to 300 F (150°C).
  • Roll dream cookie dough into 1-inch balls and place them 2 inches apart on a cookie sheet.
  • Bake for 20 minutes or until the dream cookies are lightly browned with cracks on the surface.
  • Note: Do not open the oven until cookies are done!

SWEDISH CHRISTMAS COOKIES



Swedish Christmas Cookies image

Lovely, simple cookies spiced with cardamom, vanilla, and lemon zest. posted for Zaar World Tour. Instead of the sanding sugar you can just add some food coloring to regular sugar and stir in in until well mixed.

Provided by Leahs Kitchen

Categories     Dessert

Time 3h25m

Yield 3 1/2 dozen, 12-20 serving(s)

Number Of Ingredients 9

2 1/2 cups all-purpose flour
2 teaspoons ground cardamom
1/4 teaspoon fine salt
1 cup unsalted butter (2 sticks)
1 cup confectioners' sugar
1 large egg, room temperature
1 tablespoon pure vanilla extract
1 teaspoon finely grated lemon zest
colored crystal sugar or chopped toasted pecans

Steps:

  • 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.

SWEDISH SPRITZ COOKIES



Swedish Spritz Cookies image

Every Christmas, my daughter and I have a 1-day cookie-making spree. We roll out more than 60 dozen cookies, including these mouthwatering morsels.-Susan Bittner, Alberta, British Columbia

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 5 dozen.

Number Of Ingredients 8

1 cup butter, softened
2/3 cup sugar
1 egg
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
2-1/4 cups all-purpose flour
1 teaspoon baking powder
Frosting

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and extracts. Combine the flour and baking powder; gradually add to the creamed mixture. , Using a cookie press fitted with disk of your choice, press dough into desired shapes 1 in. apart onto ungreased baking sheets. Bake at 375° for 10-11 minutes or until edges are firm and lightly browned. Remove to wire racks to cool. Frost as desired.

Nutrition Facts : Calories 108 calories, Fat 6g fat (4g saturated fat), Cholesterol 23mg cholesterol, Sodium 77mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.

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