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
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.
VANILJKAKOR (SWEDISH VANILLA COOKIES)
This is one of my favorite cookies. It's from my Swedish Grandma. They are very simple, but I think that's what I like about them. Very tender and rich.
Provided by Wildflour
Categories Dessert
Time 45m
Yield 2 1/2 dozen
Number Of Ingredients 7
Steps:
- Cream butter and sugar well.
- Gradually add sugar, and cream until light and fluffy.
- Beat in egg yolk, vanilla and flour, blend thoroughly.
- Roll into walnut-sized balls and place on greased cookie sheet.
- Make a nice indentation in top of each cookie, I use the end (the handle end)of a wooden spoon for this.
- Put a little bit of jelly or jam into each indentation.
- Bake in 350º oven for at least 15 minutes or til pale golden yellow.
- Cool, then sift powdered sugar over them.
- *Tips for measuring four!
- When recipes say "flour, sifted", it means to measure the flour into a sifter, then sift into the rest of the ingredients.
- When a recipe says "sifted flour", that means that you sift flour into a separate bowl first, then measure it, then add to the rest of the ingredients. In this recipe, if you don't sift the flour first, you will be adding too much, and your dough will be a little dry and hard to work with.
- Also, lightly spoon your flour into your measuring cup, don't scoop it from the bag or your bowl. Scooping it compacts the flour and you will be adding too much whether it has been sifted first or not. (Then always level it off with the straight edge of a knife.).
- Some recipes are "forgiving", but baking recipes aren't always that forgiving! Correct measuring can be extremely important.
- Hope this helps! :).
TRADITIONAL SWEDISH PEPPARKAKOR
These thin, crispy spice cookies are a Christmas tradition in Sweden. They're usually cut into heart, flower or star shapes. Dusting your cookie cutters with flour will make it easier to cut the dough.
Provided by Eal
Categories World Cuisine Recipes European Scandinavian
Time 1h35m
Yield 100
Number Of Ingredients 11
Steps:
- Sift the flour together with the baking soda, cinnamon, cloves, ginger, and cardamom in a mixing bowl.
- Beat the butter together with the white and brown sugars in a mixing bowl until light and fluffy. Mix in the egg and corn syrup until smooth. Gradually stir in the flour mixture until evenly blended. Divide the dough into 4 equal portions and wrap tightly each with plastic wrap. Refrigerate at least 1 hour, or overnight.
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease baking sheets.
- Using 1 portion at a time, work on a floured surface and roll out dough to 1/8 inch thick. Cut into shapes with cookie cutter, and place 1 inch apart on prepared baking sheets.
- Bake in preheated oven until set, about 5 minutes. Cool completely. Store in tightly covered tins.
Nutrition Facts : Calories 47.4 calories, Carbohydrate 7 g, Cholesterol 6.7 mg, Fat 1.9 g, Fiber 0.2 g, Protein 0.9 g, SaturatedFat 1.2 g, Sodium 39.9 mg, Sugar 3.2 g
VANILJKAKOR (SWEDISH VANILLA COOKIES)
This is one of my favorite cookies. It's from my Swedish Grandma. They are very simple, but I think that's what I like about them. Very tender and rich. Photo taken by Leah's Kitchen.
Provided by Kelly Williams
Categories Cookies
Time 45m
Number Of Ingredients 7
Steps:
- 1. Cream butter and sugar well. Gradually add sugar, and cream until light and fluffy. Beat in egg yolk, vanilla and flour, blend thoroughly. Roll into walnut-sized balls and place on greased cookie sheet. Make a nice indentation in top of each cookie, I use the end (the handle end)of a wooden spoon for this. Put a little bit of jelly or jam into each indentation. Bake in 350º oven for at least 15 minutes or til pale golden yellow. Cool, then sift powdered sugar over them.
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