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 COOKIES (BRUNSCRACKERS)
This is a recipe that my husband's nana has made for years. They are the easiest cookies I have ever made. The ingredients were harder to find than it was to make the cookies. They are like potato chips, you cannot eat just one!
Provided by SHEILAKAY77
Categories World Cuisine Recipes European Scandinavian
Time 37m
Yield 12
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda.
- In a separate bowl, cream together the butter, sugar, vanilla sugar, and golden syrup; mix well. Stir in the flour and mix until just incorporated. Form dough into two, 1 inch thick elongated rolls the length of your cookie pan. Place them on the cookie pan with enough space in between for them to spread.
- Bake in preheated oven until they are light golden brown and have flattened; about 20 to 22 minutes if using margarine, or 13 to 15 minutes if using butter. Remove from oven and let cool slightly for about 3 minutes. Cut diagonally into 1 to 2 inch strips while still warm. Remove individual cookies to cool on a wire rack.
Nutrition Facts : Calories 286.8 calories, Carbohydrate 35.5 g, Cholesterol 40.7 mg, Fat 15.5 g, Fiber 0.6 g, Protein 2.3 g, SaturatedFat 9.7 g, Sodium 216.3 mg, Sugar 17.6 g
SWEDISH JAM COOKIES
For those who make their own preserves or jellies, this is a real opportunity to show them off. This recipe has been handed down four generations, and is a real favorite.
Provided by CAROL GUTT
Categories World Cuisine Recipes European Scandinavian
Yield 12
Number Of Ingredients 7
Steps:
- In a medium bowl, cream together the butter and sugar. Stir in the corn syrup and egg yolk. Gradually stir in the flour until fully incorporated. Cover and chill for at least 1/2 hour.
- Preheat oven to 325 degrees F (165 degrees C). Lightly grease baking sheets.
- Roll dough into 1 inch balls, dip them in the egg white, then roll them in the nuts. Place cookies on the prepared cookie sheet 2 inches apart. Using your finger, make an indention in the center of each cookie.
- Bake for 20 to 25 minutes in the preheated oven, or until golden. Fill each indention with a small amount of jam while cookies are still warm. Allow cookies to cool on the baking sheets.
Nutrition Facts : Calories 305.8 calories, Carbohydrate 42.1 g, Cholesterol 35.8 mg, Fat 14.6 g, Fiber 1.3 g, Protein 3.5 g, SaturatedFat 5.6 g, Sodium 83.3 mg, Sugar 21.1 g
SWEDISH SPRITZ COOKIES
Every Christmas, my daughter and I have a 1-day cookie-making spree. We roll out more than 60 dozen cookies, including these mouthwatering morsels.-Susan Bittner, Alberta, British Columbia
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 5 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and extracts. Combine the flour and baking powder; gradually add to the creamed mixture. , Using a cookie press fitted with disk of your choice, press dough into desired shapes 1 in. apart onto ungreased baking sheets. Bake at 375° for 10-11 minutes or until edges are firm and lightly browned. Remove to wire racks to cool. Frost as desired.
Nutrition Facts : Calories 108 calories, Fat 6g fat (4g saturated fat), Cholesterol 23mg cholesterol, Sodium 77mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.
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 LACE COOKIES (USING SUGAR SUBSTITUTES)
My grandmother came from Sweden and made these for me. They were the only cookies she made besides gingerbread. I have revised to be sugar free and gluten free using Splenda and rice flour.
Provided by Montana Heart Song
Categories Dessert
Time 22m
Yield 36 cookies, 12 serving(s)
Number Of Ingredients 10
Steps:
- In large metal bowl, pour boiling water over the oats. Let set.
- In mixing bowl, beat butter, eggs, splenda, vanilla and molasses (if desired).
- Add the baking powder and the salt to the oats. Mix.
- Add the rice flour and beat inches.
- Add the oat mixture to the egg mixture.
- Make sure it is mixed well.
- Oven 375°F.
- Foil the bottom of two cookie sheets.
- Drop tsp of dough two to three inches apart.
- Watch carefully. These cookies will brown quickly.
- Take off foil when they are still warm.
- Place in custard cups to form if desired.
- Cool. Sometimes I form on the sides of glasses. Serve ice cream in the formed cups.
- I serve applesauce in them also.
Nutrition Facts : Calories 110.9, Fat 3.8, SaturatedFat 1.7, Cholesterol 46, Sodium 215.6, Carbohydrate 15.2, Fiber 1.5, Sugar 0.8, Protein 3.8
SWEDISH COOKIE SHELLS
This is a recipe I found on a Web site awhile back but don't remember which one...grrr...old age strikes again. Posting this for ZWT II 2006 Scandinavia. Just a note Zandbakeiser tins are little tart tins 2 to 3 inches in diameter with fluted edges, but if you don't want to go out and spend a bunch of money on this just use your mini muffin pans they work just fine. I make these as gifts, for weddings, and so darned many family events...they are delicious are eaten so fast it amazes me every time.
Provided by Chabear01
Categories Dessert
Time 40m
Yield 10 dozen, 120 serving(s)
Number Of Ingredients 7
Steps:
- Beat butter and sugar together in large bowl until light and fluffy. Beat in egg white, vanilla and almond extract until well blended. Gradually add 1 1/2 cups flour and almonds. Beat until well blended. Stir in enough remaining flour with a spoon to form soft dough. Form dough into 1 inch thick square; wrap in plastic and refrigerate until firm, 1 hour or overnight.
- Preheat oven to 375 degrees F. Press rounded teaspoonfuls of dough into greased sandbakelser tins* or mini muffin cups. Place tins on baking sheet. Bake 8 to 10 minutes or until cookie shells are lightly browned. Cool cookies in tins 1 minute.
- Carefully loosen cookies from tins with point of small knife. Invert tins over wire racks; tap lightly to release cookies; cool completely (cookies should be shell-side up). Repeat with remaining dough; cool cookie tins, or muffin cups between batches.
- Serve cookies shell-side up. Store tightly covered at room temperature or freeze up to 3 months.
Nutrition Facts : Calories 27.5, Fat 1.7, SaturatedFat 1, Cholesterol 4.1, Sodium 11.5, Carbohydrate 2.8, Fiber 0.1, Sugar 1.1, Protein 0.3
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