LOW FODMAP SWEDISH MACAROON TEA CAKES
These Low FODMAP Swedish Macaroon Tea Cakes are tart-like and have a pumpkiny, shortbread cookie crust that's filled with a yummy cinnamon-flavored almond paste. Recipe inspired by the 1950 edition of Betty Crocker's Picture Cookbook
Provided by Em Schwartz, MS, RDN
Categories Dessert
Time 45m
Yield 24
Number Of Ingredients 13
Steps:
- To make cookie base: In a large bowl, blend together softened butter, pumpkin puree, and sugar until well mixed. Beat in egg, vanilla, and cinnamon. Gradually add in flour, stirring until completely mixed.
- In a greased mini muffin tin, drop teaspoon portions of batter into the bottom of each cup. Gently press batter over bottom and slightly up the sides to form a cup. Place in freezer for 10 minutes to chill.
- Meanwhile, preheat oven to 325°F.
- To make almond filling: Beat egg whites until light and foamy. Gradually beat in sugar until well blended. Gently fold in almond meal, cinnamon, and vanilla extract.
- Remove muffin tin from the freezer. Fill each cup with the almond filling. Bake until almond filling is set and just starting to turn golden brown, about 25-30 minutes. Remove cookies from the oven. Optional: While still warm, gently press a pecan piece on to the top of each cookie. Allow cookies to cool before serving.
Nutrition Facts : ServingSize 1 cookie, Calories 152 calories, Sugar 6 g, Fat 8 g, Carbohydrate 17 g, Protein 3 g
SWEDISH TEA CAKES
From "Company's Coming: Most Loved Treats" cookbook. As any Canadian knows, all Company's Coming cookbooks ROCK! Posted for ZWT #6...
Provided by Cadillacgirl
Categories Dessert
Time 40m
Yield 20 tea cakes, 20 serving(s)
Number Of Ingredients 9
Steps:
- Preheat your oven to 325 F.
- Cream margarine and brown sugar in a large bowl. Add egg yolk and beat well.
- Combine flour, baking powder, and salt in a small bowl. Add to margarine mixture, stirring until stiff dough forms. Roll dough into balls, using 2 tsp for each.
- Dip balls into egg white, then roll in nuts. Arrange balls, about 2 inches apart, ona greased cookie sheet. Dent each one with your thumb.
- Bake for 5 minutes, then remove from oven and press dents again. Bake for 10 to 15 minutes until golden. Let stand on cookie sheets for 5 minutes before moving to wire racks.
- Fill each dent with 1 tsp jam - if storing, store without jam and just fill the dents before serving.
Nutrition Facts : Calories 101, Fat 4.9, SaturatedFat 0.9, Cholesterol 9.2, Sodium 86.8, Carbohydrate 12.8, Fiber 0.7, Sugar 5.8, Protein 1.8
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