SWEDISH CHRISTMAS COOKIES
Provided by Food Network Kitchen
Categories dessert
Time 2h50m
Yield about 3 1/2 dozen cookies
Number Of Ingredients 9
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.
CHOKLADBISKVIER (SWEDISH CHOCOLATE MERINGUE COOKIES)
My Swedish mother's recipe is not easy, but the results are worth the effort! A delicate, almond and meringue base layer is topped with chocolate buttercream, then glazed with dark chocolate. Store in the refrigerator or freezer.
Provided by sonjagroset
Categories World Cuisine Recipes European Scandinavian
Time 1h37m
Yield 30
Number Of Ingredients 11
Steps:
- Beat egg whites in a glass, metal, or ceramic bowl until medium peaks form. Sprinkle in white sugar with mixer running; beat until thoroughly combined. Fold in ground almonds and bread crumbs until evenly combined. Let meringue batter rest for 10 to 15 minutes.
- Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
- Stir confectioners' sugar and cocoa powder together in a small bowl.
- Beat 1 cup butter in a large bowl until smooth. Add confectioners' sugar mixture in 2 to 3 additions, mixing thoroughly after each addition. Beat in vanilla extract and salt until combined.
- Scoop meringue batter onto baking sheets in 2-tablespoon portions.
- Bake in the preheated oven until firm but not browned, 10 to 12 minutes. Cool on the baking sheets for 5 minutes. Transfer cookies to a cooling rack to cool completely, about 10 minutes.
- Flip each meringue cookie over; frost with 1 to 2 tablespoons of the butter mixture. Arrange on a flat plate or baking sheet.
- Freeze meringue cookies until firm, 30 to 45 minutes.
- Combine semisweet chocolate and 6 tablespoons butter in a microwave-safe bowl. Microwave in 30-second intervals, stirring after each interval, until glaze is smooth.
- Dip each cookie into the glaze, frosted-side down, until completely coated. Refrigerate or freeze until set.
Nutrition Facts : Calories 184.7 calories, Carbohydrate 18.7 g, Cholesterol 22.4 mg, Fat 12 g, Fiber 1 g, Protein 2 g, SaturatedFat 6.4 g, Sodium 32.3 mg, Sugar 15.5 g
SWEDISH BUTTER COOKIES
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
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.
CARAWAY BREAD
A rustic round loaf of caraway bread is delicious eaten warm from the oven, as a base for sandwiches, alongside soup, or as toast. If you want to experiment, add sliced chives or sunflower seeds, or substitute other herbs for the caraway, such as dried rosemary or thyme. -Frances Conklin, Cottonwood, Idaho
Provided by Taste of Home
Time 40m
Yield 1 loaf (8 wedges)
Number Of Ingredients 8
Steps:
- In a small bowl, dissolve yeast in warm water. In a large bowl, combine caraway seeds, salt, honey, yeast mixture, whole wheat flour and 1-1/2 cups all-purpose flour; beat on medium speed until smooth. Stir in enough remaining flour to form a stiff dough (dough will be sticky)., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Grease a 15x10x1-in. baking pan; sprinkle with cornmeal. Punch down dough. Turn onto a lightly floured surface. Shape into a round loaf; place on prepared pan. Cover with greased plastic wrap and let rise in a warm place until almost doubled, about 30 minutes. Preheat oven to 425°., Using a sharp knife, cut a large "X" in top of loaf. Bake on a lower oven rack 20-25 minutes or until golden brown. Remove from pan to a wire rack to cool.
Nutrition Facts : Calories 191 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 297mg sodium, Carbohydrate 40g carbohydrate (1g sugars, Fiber 3g fiber), Protein 6g protein.
CARAWAY COOKIES - KOKOSNøDKAGER
Recipe comes from mindspring,com and posted for ZWT 6,Scandinavia. It's an unusual cookie from Denmark. I didn't get a chance to make it yet,so I'm estimating on servings.
Provided by littlemafia
Categories For Large Groups
Time 2h20m
Yield 24 serving(s)
Number Of Ingredients 7
Steps:
- Cream butter and sugar.
- Add unbeaten eggs, one at a time, beating after each addition.
- Add buttermilk with soda and flour.
- Add caraway seeds.
- Chill for a few hours.
- Roll out to ½-inch thickness and cut with a cookie cutter.
- Sprinkle with sugar and bake 20 minutes in a preheated 350º oven.
SUPER-SIZED SWEDISH MEATBALLS WITH TOASTED CARAWAY GRAVY
Steps:
- Preheat an oven to 400 degrees F. Prepare a baking sheet by greasing it with nonstick cooking spray or lining it with parchment paper or aluminum foil.
- In a large mixing bowl, combine all of the ingredients for the meatballs and mix well to combine (note that the mixture will be rather wet at first as a result of all the eggs - just keep mixing it and it will come together). Using a large spoon or ice-cream scoop, portion the mixture into large meatballs (about 1/4 cup each) and arrange on the prepared baking sheet. Bake the meatballs until golden brown and cooked through, 22 to 25 minutes.
- While the meatballs are baking, place a medium pot over medium heat with the butter. Add the caraway seeds to the melted butter and toast until aromatic, about 1 minute. Sprinkle the flour over the butter and cook, stirring well, to make a smooth paste, about 1 minute. Add the beef stock to the pot and bring the liquids up to a bubble, whisking frequently. Reduce the heat to medium-low and simmer the gravy, stirring occasionally, until thickened and aromatic, about 10 minutes. Season with salt and pepper.
- Serve the meatballs topped with the gravy and a hearty dollop of lingonberry jam.
SWEDISH CARAWAY COOKIES
Make and share this Swedish Caraway Cookies recipe from Food.com.
Provided by herzie
Categories Dessert
Time 25m
Yield 2 dozen, 8 serving(s)
Number Of Ingredients 7
Steps:
- Cream margarine and sugar.
- Add egg and vanilla.
- Mix caraway seeds and nuts with flour and add.
- Form into roll and chill, then slice.
- Bake on greased cookie sheet 12- 15 min at 375.
Nutrition Facts : Calories 348.2, Fat 21.2, SaturatedFat 3.8, Cholesterol 23.2, Sodium 257.4, Carbohydrate 34.5, Fiber 2.8, Sugar 12, Protein 6.6
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