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 JAM SHORTBREAD
This is another one of the gems from an old Pillsbury mini cookbook. Easy and delicious. Looks wonderful on a holiday cookie tray.
Provided by mandabears
Categories Bar Cookie
Time 35m
Yield 36 bars
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Grease and flour 13 x9 pan, I use Bakers Joy spray.
- In a large bowl combine cake mix, nuts, butter and egg.
- Beat on low speed until crumbly.
- Press evenly in prepared pan.
- Spread with raspberry jam.
- (I usually heat the jam in the microwave for 30 seconds to make it easier to spread).
- Bake for 25 minutes or until edges are golden brown.
- Combine glaze ingredients until smooth, add additional water a drop at a time for desired consistency.
- Drizzle over warm shortbread.
- Cool completely.
- Cut into bars.
SWEDISH SHORTBREAD
Provided by Nika Standen Hazelton
Categories Cookies Bake Winter House & Garden
Yield Makes about 30-40 shortbreads
Number Of Ingredients 5
Steps:
- Cream butter and sugar until light and fluffy; beat in vanilla. Sift together cornstarch and flour and add to butter mixture. Mix or knead until smooth. On waxed paper, roll dough into a square 1/4" thick, then cut into 1 1/2" squares with pastry wheel or knife. Bake on buttered cookie sheets in a 350°F. oven about 10-12 minutes, or until golden.
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