Leslies Swedish Tea Cookies Recipes

SWEDISH BUTTER COOKIES

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.

SWEDISH TEA COOKIES

Steps:

• Cut butter into flour until it resembles cornmeal.
• Stir in cream until combined.
• Turn out onto a lightly floured surface.
• Roll to 1/8 inch thickness.
• Cut into circles using a 2 inch round cookie cutter.
• Before baking, prick with a fork and sprinkle with sugar.
• Bake at 375 F for 8-10 mins on an ungreased cookie sheet.
• Place two cookies together (sandwich-style) using you favorite butter cream frosting tinted to celebrate the season.
• Note: I like recipe #19353 Vanilla Butter Cream Frosting,

SWEDISH TEA COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Cut 1 cup of the butter into the flour until the mixture resembles coarse crumbs. Stir in the cream and form the dough into a ball.
• Roll dough out 1/2 inch thick and cut with a small round cutter. Roll cut circles in granulated sugar and place on ungreased cookies sheets. Prick cookies a few times with a fork.
• Bake at 375 degrees F (190 degrees C) for 8 to 10 minutes. Let cookies cool before frosting.
• To Assemble: Frost bottoms of half of the cookies and place the remaining cookies on top to make sandwich cookies.
• To Make Buttercream Frosting: Beat 1/2 cup of the butter until fluffy. Gradually add the confectioners' sugar. Beat in the evaporated milk and the vanilla. Adjust milk and confectioners' sugar amounts to get buttercream to a good spreading consistency.

SWEDISH DREAM COOKIES

Steps:

• Preheat oven to 375°F In a large mixing bowl with an electric mixer, beat sugar, butter, shortening and vanilla until light and fluffy.
• Stir in flour and baking soda by hand. Mix in pecans and coconut.
• Roll cookie dough into 1-inch balls and place them 2 inches apart on an ungreased cookie sheet.
• Bake for 9 to 10 minutes or till the edges are lightly browned. Transfer to wire racks to cool.

SWEDISH TEA COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Cut 1 cup of the butter into the flour until the mixture resembles coarse crumbs. Stir in the cream and form the dough into a ball.
• Roll dough out 1/2 inch thick and cut with a small round cutter. Roll cut circles in granulated sugar and place on ungreased cookies sheets. Prick cookies a few times with a fork.
• Bake at 375 degrees F (190 degrees C) for 8 to 10 minutes. Let cookies cool before frosting.
• To Assemble: Frost bottoms of half of the cookies and place the remaining cookies on top to make sandwich cookies.
• To Make Buttercream Frosting: Beat 1/2 cup of the butter until fluffy. Gradually add the confectioners' sugar. Beat in the evaporated milk and the vanilla. Adjust milk and confectioners' sugar amounts to get buttercream to a good spreading consistency.

LESLIE'S SWEDISH TEA COOKIES

Steps:

• Preheat oven to 375 degrees. Cream butter and sugar until fluffy. Beat in the eggs and egg yolks and the extracts. Add sifted dry ingredients mix well. Chill in frig for about 30 minutes. Now roll out small amounts of dough in about 1 inch thick rope and cut in 2 1/2 to 3 inch long pieces. Place on cookie sheet brush top of cookie with egg white and top with chopped almonds and sprinkle with sugar. Bake @375 degrees for 10 minutes, cool on wire rack.