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.
BRUNA KAKOR (SWEDISH COOKIES)
This is out of Penzeys One Magazine. They are like a shortbread or sugar cookie. I made them for a Christmas party and they were a huge success. I am posting here for easy access!
Provided by Cinnamon1025
Categories Dessert
Time 20m
Yield 4 dozen
Number Of Ingredients 6
Steps:
- Preheat oven to 350.
- Beat together butter and sugar.
- Add all other ingredients and mix.
- Divide dough into 4 balls.
- Roll each ball into a 12 inch log and place on ungreased cookie sheets, 2 per sheet.
- Bake about 15 min until lightly browned. Be careful not to let bottoms burn.
- Cut into strips with a pizza cutter while still slightly warm.
Nutrition Facts : Calories 865.1, Fat 46.7, SaturatedFat 29.2, Cholesterol 122, Sodium 649.8, Carbohydrate 106.4, Fiber 1.7, Sugar 53.4, Protein 6.9
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
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
BROWN-BUTTER COOKIES
Martha made these cookies on Martha Bakes episode 312.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h40m
Yield Makes 40
Number Of Ingredients 8
Steps:
- Melt butter over medium heat. Continue to cook, stirring constantly, until deep golden brown, about 11 minutes. Immediately pour butter into a large bowl, and let cool to room temperature, about 10 minutes. Stir in vanilla.
- Whisk together flour, baking powder, granulated sugar, and salt. Gradually stir into butter mixture. Form dough into a ball, then roll into a 14-inch-long log (about 1 1/2 inches in diameter). Wrap in parchment, and refrigerate until firm, 1-2 hours.
- Preheat oven to 350 degrees. Brush dough with egg wash, and roll in sanding sugar. Slice into 3/8-inch rounds, and transfer to parchment-lined baking sheets. Bake until light brown and firm, 15 to 17 minutes. Let cool completely on baking sheets on wire racks.
SWISS CHOCOLATE BROWNIES
When our two grown children were at home, I baked these brownies often. These days, I make them for big occasions-everyone thinks that they're quite nice. As a bonus, they're a good way to use up leftover sour cream.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield about 3 dozen.
Number Of Ingredients 17
Steps:
- In a saucepan, bring water, butter and chocolate to a boil. Boil for 1 minute. Remove from the heat; cool. In a bowl, combine flour, sugar, baking soda and salt. Add chocolate mixture and mix. Add eggs, sour cream and vanilla; mix. Fold in walnuts. , Pour into a greased 15x10x1-in. baking pan. Bake at 350° for 20-25 minutes or until brownies test done. Cool for 10 minutes. , For icing, melt butter and chocolate. Place in a bowl; mix in 1-1/2 cups confectioners' sugar. Add milk, vanilla and remaining sugar; beat until smooth. Spread over warm brownies.
Nutrition Facts :
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.
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