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 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 "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 SUGAR COOKIES
A tender, fragrant drop cookie (not rolled). I clipped this from a magazine many, many years ago when I went on a quest to find recipes from the countries of my various ancestors. I have no idea what magazine it was, or who submitted it or even if it's really Swedish!
Provided by Countrywife
Categories Dessert
Time 1h15m
Yield 60 cookies
Number Of Ingredients 14
Steps:
- Cream together sugars, margarine and oil.
- Add eggs and vanilla.
- Blend thoroughly.
- Sift together flour, soda, cream of tartar, salt, and spices.
- Mix flour and creamed mixtures well. Chill at least 1 hour, but overnight is better.
- Pinch off bits and roll into balls the size of small walnuts.
- Roll in sugar.
- Place on lightly oiled cookie sheet.
- Flatten with bottom of glass.
- Bake at 375°F until lightly browned, 10 minutes or so.
- Do not over bake.
Nutrition Facts : Calories 113.2, Fat 6.9, SaturatedFat 1.1, Cholesterol 7, Sodium 78.4, Carbohydrate 11.8, Fiber 0.2, Sugar 5.3, Protein 1.1
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 GINGER COOKIES
There is little good in any Christmas cookie except the thought behind it. This may be doubly true for Swedish ginger cookies, a recipe that I have cherished for years, but I often feel it should come with a special warning. The principal ingredient in a batch of Swedish ginger cookies - the one that really does the trick - is 3/4 of a cup of bacon fat. You can never be too certain these days about what people will allow themselves to enjoy. Their ideas about what is good for them may be circumscribed by their upbringing, their religion or their proximity to a pig. However, I suspect that the Swedish cook who came up with this recipe was simply hemmed in by her larder. She had a pan of drippings and some extra sugar and spices, and she made a thin, brown cookie that tasted sweetly of smoke.
Provided by Cathy Horyn
Categories dessert
Time 30m
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Line two cookie sheets with parchment paper.
- In a food processor fitted with a metal blade, combine all ingredients. Spin until dough forms.
- Chill the dough in the refrigerator for a few hours. Drop the dough in 1-tablespoon lumps on a cookie sheet, form into balls, roll in sugar, space 2 inches apart and press flat with fingers. Bake in the oven for about 10-12 minutes until dark brown. Let cool on baking sheet for a few minutes, then transfer to a baking rack to finish cooling.
Nutrition Facts : @context http, Calories 300, UnsaturatedFat 10 grams, Carbohydrate 31 grams, Fat 18 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 8 grams, Sodium 295 milligrams, Sugar 5 grams, TransFat 0 grams
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
BROWN SWEDISH COOKIES
This recipe came to me from my Grandma Erickson. How far back into the Erickson or Gustafson family it originated, I can't say. The recipe looks a lot like plain sugar cookies but, the honey gives them a subtle but unique flavor. Sorry about the sugar confusion. The brown comes from the baking but I find that having them not so brown is better than burnt. That said, if you can watch them closely, a nice golden brown gives an added dimension to them, but be careful, they will burn in a heart beat.
Provided by aremac
Categories Dessert
Time 25m
Yield 30-40 cookies
Number Of Ingredients 5
Steps:
- Cream together Butter, Sugar and Honey.
- Then add flour and Baking Soda to make dough.
- Roll the dough into small balls and place on a baking sheet.
- Use a cookie press or the bottom of a drinking glass dipped in sugar to flatten the dough balls.
- Pre-heat an oven to 300°F.
- Bake cookies for about 10 minutes (watch carefully, they burn easily).
- When cookies are light brown, remove from oven and place on a wire rack to cool.
Nutrition Facts : Calories 55.9, Fat 3.1, SaturatedFat 1.9, Cholesterol 8.1, Sodium 48.1, Carbohydrate 6.7, Fiber 0.1, Sugar 3.5, Protein 0.5
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.
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