SWEDISH HEIRLOOM COOKIES
This classic holiday cookie from Southern Living will melt in your mouth. The extra vanilla amount combines great with the almonds. You can divide the dough and tint in different colors before you shape. They freeze wonderfully, too.
Provided by Roxygirl in Colorado
Categories Dessert
Time 22m
Yield 16 serving(s)
Number Of Ingredients 9
Steps:
- Cream shortening and butter at medium speed of an electric mixer until light and fluffy.
- Add 1 cup powdered sugar and salt and mix well.
- Stir in flour.
- Add water, vanilla, and almonds, stirring well.
- Shape dough into 1-inch balls (I use small cookie scoop).
- Place on ungreased cookie sheets.
- Press down lightly on dough with bottom of glass or measuring cup.
- Bake at 325° for 12 minutes or until done.
- (Cookies will still be light).
- Dredge warm cookies in powdered sugar.
Nutrition Facts : Calories 260.2, Fat 18, SaturatedFat 5.7, Cholesterol 15.2, Sodium 150.6, Carbohydrate 21.6, Fiber 1.7, Sugar 8, Protein 4.1
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 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 HEIRLOOM COOKIES
I made these ages ago for my girls club. when we were studying different countries. :)
Provided by Laura Mattingly
Categories Cookies
Time 15m
Number Of Ingredients 9
Steps:
- 1. Cream shortening and butter till light and fluffy. Add 1 cup powdered sugar and salt; mix well. Stir in flour. Stir in water, vanilla and almonds.
- 2. Shape dough into balls 1 inch apart on ungreased cookie sheets, and flatten slightly. Bake at 325* for 12-15 mins. Dredge cookies in powdered sugar while they are still warm. Serves:8 Dozen
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