Rosenmunnar Recipes

ROSENMUNNAR (SWEDISH THUMBPRINT COOKIES)

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Cream butter and sugar until light and fluffy. Add sifted flour, and mix well. Shape dough into 1-inch balls and place on cookie sheets. Imprint your thumb in the center to make a 1/2-inch indentation. Fill with your favorite preserves.
• Bake 15 to 20 minutes or until golden brown at the edges.
• If you use unsalted butter, add a pinch of salt to the cookie dough.

ROSENMUNNAR

Steps:

• Preheat oven to 375 degrees F.
• Cream butter and sugar until light and fluffy. Add sifted flour, and mix well. Shape dough into 1 inch diameter balls and place on cookie sheets. Imprint your thumb in the center to make a 1/2 inch indentation. Fill with your favorite preserves.
• Bake 10 to 15 minutes or until golden brown at the edges.

ROSENMUNNAR

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Cream butter and sugar until light and fluffy. Add sifted flour, and mix well. Shape dough into 1-inch balls and place on cookie sheets.
• Imprint your thumb in the center to make a 1/2-inch indentation. Fill with your favorite preserves.
• Bake 15 to 20 minutes or until golden brown at the edges.
• Note: If you use unsalted butter, add a pinch of salt to the cookie dough.

ROSENMUNNAR

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Cream butter and sugar until light and fluffy. Add sifted flour, and mix well. Shape dough into 1-inch balls and place on cookie sheets. Imprint your thumb in the center to make a 1/2-inch indentation. Fill with your favorite preserves.
• Bake 15 to 20 minutes or until golden brown at the edges.

ROSENMUNNAR

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Cream butter and sugar until light and fluffy. Add sifted flour, and mix well. Shape dough into 1-inch balls and place on cookie sheets. Imprint your thumb in the center to make a 1/2-inch indentation. Fill with your favorite preserves.
• Bake 15 to 20 minutes or until golden brown at the edges.

SWEDISH CARDAMOM COOKIES

Steps:

• Place the butter and icing sugar in a food processor, and process until smooth.
• Pulse in the egg, vanilla, cardamom and zest until combined.
• Add the flour and process to make a soft dough.
• Divide dough in half,place onto two (12- inch long) sheets of plastic wrap, using the plastic, shape into 8-inches long by 2-inches in diameter logs.
• Refrigerate the dough logs for 2 hours or overnight.
• Preheat oven to 325 degrees F.
• Scatter either the coloured 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. Remove to airtight container.

ROSENMUNNAR

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Cream butter and sugar until light and fluffy. Add sifted flour, and mix well. Shape dough into 1-inch balls and place on cookie sheets. Imprint your thumb in the center to make a 1/2-inch indentation. Fill with your favorite preserves.
• Bake 15 to 20 minutes or until golden brown at the edges.

ROSENMUNNAR

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Cream butter and sugar until light and fluffy. Add sifted flour, and mix well. Shape dough into 1-inch balls and place on cookie sheets. Imprint your thumb in the center to make a 1/2-inch indentation. Fill with your favorite preserves.
• Bake 15 to 20 minutes or until golden brown at the edges.

ROSENMUNNAR

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Cream butter and sugar until light and fluffy. Add sifted flour, and mix well. Shape dough into 1-inch balls and place on cookie sheets. Imprint your thumb in the center to make a 1/2-inch indentation. Fill with your favorite preserves.
• Bake 15 to 20 minutes or until golden brown at the edges.

ROSENMUNNAR

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Cream butter and sugar until light and fluffy. Add sifted flour, and mix well. Shape dough into 1-inch balls and place on cookie sheets. Imprint your thumb in the center to make a 1/2-inch indentation. Fill with your favorite preserves.
• Bake 15 to 20 minutes or until golden brown at the edges.

SWEDISH CINNAMON COOKIES

Steps:

• Cream the butter and sugar until light and fluffy. Add the molasses and mix well.
• Dissolve the baking soda in the egg yolk in a small bowl. Stir into the creamed mixture.
• Add the flour and cinnamon and mix well.
• Roll dough into small balls, roll in additional white sugar to coat.
• Place on greased cookie sheet. Bake 14--16 minutes at 350 degrees or until the cookies are slightly firm.

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,