SWEDISH CHRISTMAS COOKIES RECIPE
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
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 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.
SWEDISH SPICE COOKIES (MUSKOTSNITTAR)
Also known as nutmeg slices, these easy-to-make cookies boast two more warming spices -- cinnamon and ginger -- and are just the thing for a coffee break. A fork is all you need for the striking linear decoration on top.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 48
Number Of Ingredients 7
Steps:
- Whisk together flour, cinnamon, ginger, nutmeg, and salt in a medium bowl.
- In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and brown sugar until light and fluffy, about 3 minutes. Gradually add flour mixture and beat to combine. Divide dough evenly into quarters.
- Roll each quarter into a 14-inch-long rope. Transfer ropes to parchment-lined baking sheets, spaced 6 inches apart (two ropes per sheet). Flatten ropes to 2 inches wide and 1/4 inch thick. Refrigerate until firm, about 30 minutes.
- Preheat oven to 350 degrees. Using the back of the tines of a fork, make crosswise lines across the surface of each flattened portion of dough. Bake, rotating halfway through, until golden around the edges and dry on top, 16 to 18 minutes. Transfer sheets to wire racks; let cool 5 minutes. While still warm, cut on the diagonal into 1-inch-thick slices. Let cool completely. Cookies can be stored in an airtight container at room temperature up to 1 week.
PEPPARKAKOR (SWEDISH GINGER COOKIES)
Categories Cookies Ginger Dessert Bake Christmas Winter Christmas Eve Party Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 9 dozen cookies
Number Of Ingredients 14
Steps:
- In a large bowl, whisk together the flour, ginger, cinnamon, cloves, baking soda, and salt.
- In a small saucepan over moderate heat, warm the corn syrup and orange zest. Add the butter and sugar and continue warming, stirring occasionally, until melted. Remove from the heat and let cool to room temperature. Add the egg and whisk to combine. Pour over the flour mixture and stir to combine. Form the dough into a ball, wrap in a double layer of plastic wrap, and chill overnight.
- Arrange racks in the upper and lower thirds of oven and preheat to 375°F. Line 2 large baking sheets with nonstick baking mats, such as Silpats, or parchment paper.
- Using a lightly floured rolling pin, roll out a portion of the dough on a lightly floured surface to a 1/4 inch thickness. Using cookie cutters, cut the dough into desired shapes, such as circles, stars, hearts, bells, gingerbread men, and Christmas trees. Transfer to the prepared baking sheets and sprinkle with the pearl sugar. Bake, switching the cookies between the upper and lower racks and rotating the baking sheets about halfway through baking, until the edges are just beginning to brown, 7 to 8 minutes. Watch the cookies carefully to make sure they don't get too brown.
- Let the cookies cool on baking sheets for 5 minutes before transferring to a wire rack to let cool completely. Continue rolling and cutting out the rest of the cookie dough and baking the cookies on cooled baking sheets. DO AHEAD: Pepparkakor can be baked ahead and kept, stored between sheets of wax paper in an airtight container, for up to 2 weeks, or frozen up to 1 month.
SWEDISH CHRISTMAS COOKIES
Great for Christmas or holidays, these cookies are also ideal for any cookie tray or as an accompaniment to ice cream or fruit desserts. For a nuttier flavor, add 1/2 cup coarsely ground almonds to the dough and reduce the amount of flour to 2-1/4 cups.
Provided by JackieOhNo
Categories Dessert
Time 25m
Yield 72 cookies
Number Of Ingredients 8
Steps:
- In a large bowl, cream together butter and 3/4 cup sugar until light and fluffy.
- Beat in egg yolks and almond extract.
- Add salt. Sift in 2-1/2 cups flour. Mix. Add just enough additional flour to make a pliable dough. (Or see variation in description above.) Chill for 30 minutes.
- To shape, divide dough into 6 equal portions. Roll out each to make a rope about 24 inches long.
- Cut dough into 2-inch strips. Place on cookie sheets. Brush with egg white. Sprinkle with almonds and remaining sugar.
- Bake at 375 degrees for about 10 minutes until cookies feel firm and are lightly browned around the edges. Let cool on cookie sheets for a few minutes. Remove to wire rack and cool completely.
Nutrition Facts : Calories 51, Fat 3, SaturatedFat 1.7, Cholesterol 11.4, Sodium 27.3, Carbohydrate 5.5, Fiber 0.2, Sugar 2.1, Protein 0.7
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.
SWEDISH CHRISTMAS COOKIES
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
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)
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
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.
SWEDISH CHRISTMAS COOKIES
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
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 "S" COOKIES
Provided by Molly O'Neill
Categories dessert
Time 50m
Yield About 64 cookies
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees. Cream together the butter and sugar. Add the egg, flour and salt. Stir well to combine. Line a cookie sheet with parchment paper. Using a cookie press with the star design, press dough onto the sheet in an "s" shape about 1 1/2 inches long. Repeat, placing cookies 2 inches apart. Bake until the edges are barely golden, 8 to 10 minutes. Transfer to a rack to cool.
- In a double boiler, melt the chocolate chips. Dip one end of each cookie into the chocolate and then into the ground pecans. Return to the rack to dry. Cookies can be frozen in an airtight container, with wax paper between each layer for up to 6 months. Defrost 30 minutes before serving.
Nutrition Facts : @context http, Calories 69, UnsaturatedFat 2 grams, Carbohydrate 7 grams, Fat 4 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 11 milligrams, Sugar 3 grams, TransFat 0 grams
SWEDISH GINGERBREAD COOKIES
Making Swedish pepparkakor-or gingerbread cookies-is a holiday tradition in our family. I entered these at the Iowa State Fair and took home a blue ribbon.-Kathleen Olesen, Des Moines, IA
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 3 dozen.
Number Of Ingredients 15
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in molasses and egg. In another bowl, whisk flour, ginger, cinnamon, cloves and baking soda; gradually beat into creamed mixture. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 1 hour or until firm enough to roll., Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 3-1/2-in. gingerbread man cookie cutter. Place 1 in. apart on greased baking sheets. Bake until edges are firm, 8-10 minutes. Cool on pans 2 minutes. Remove to wire racks to cool completely., For frosting, in a bowl, beat confectioners' sugar, shortening, vanilla and enough water to reach spreading consistency. Decorate cookies with frosting and, if desired, Red Hots. , Freeze option: Transfer wrapped disks to a resealable plastic freezer bag; freeze. To use, thaw dough in refrigerator overnight or until soft enough to roll. Prepare, bake and decorate cookies as directed.
Nutrition Facts : Calories 201 calories, Fat 9g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 80mg sodium, Carbohydrate 28g carbohydrate (19g sugars, Fiber 0 fiber), Protein 1g protein.
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