Swedish Almond Butter Cookies Food

SWEDISH BUTTER COOKIES

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.

SWEDISH ALMOND BUTTER COOKIES

Steps:

• Preheat oven to 350°F.
• In a large bowl, combine the butter and sugar. Using a mixer, beat at medium-high speed, until light. In a small bowl, combine the flour, baking powder and salt; Add to the large bowl and mix until well incorporated. Add the almond extract and the heavy cream and mix again.
• Turn the dough out on a floured surface and form into a ball. Cut into 4 portions and shape each into a disk, about 4-inch in diameter and ¼" thick. Refrigerate 10 minutes.
• Place dough rounds on a baking sheet. Brush tops with beaten egg and sprinkle some pearl sugar on top. Bake for 20 minutes. Remove from oven. Lower the oven temperature to 300°F.
• Cut each round into 10 slices, then cut each slice in half (except the short ends). Return to the oven and bake 20 minutes for crispy cookies or 12 minutes for chewier cookies. The baking time also depends on the size of the cookies, so keep an eye on them while they bake!
• Makes about 60 cookies.

SWEDISH ALMOND CAKE

Steps:

• Make the cake: Center a rack in the oven, and heat it to 350 degrees. Butter a 9-inch springform pan (using solid, unmelted butter), and dust the interior with flour; tap out the excess. Place the pan on a baking sheet lined with parchment paper or a silicone baking mat.
• In a medium bowl, whisk together the flour, baking powder and salt.
• Working with a mixer (use a paddle attachment, if you have one), beat the sugar and eggs together on medium-high speed until the mixture is light and slightly thickened, about 3 minutes. Reduce the speed to medium, and gradually add the melted butter, followed by the milk and vanilla. (I like to pour the ingredients down the side of the bowl as the mixer is working.) Mix until the batter is smooth; it will have a lovely sheen. Decrease the speed to low, and gradually add the dry ingredients. When the flour mixture is almost fully incorporated, finish blending by stirring with a spatula. Scrape the batter into the prepared pan.
• Slide the cake into the oven, and set your timer for 30 minutes.
• As soon as the timer dings, start the topping (leaving the cake in the oven): In a medium saucepan, mix together all the topping ingredients. Place over medium-high heat and, stirring constantly, cook until you see a couple of bubbles around the edges. Lower the heat to medium, and cook, stirring nonstop, for 3 minutes. The mixture will thicken a little, and your spatula will leave tracks as you stir. Remove the pan from the heat.
• Immediately take the cake out of the oven (leaving the oven on), and carefully pour the topping over the cake, nudging it gently with a spatula to cover the cake completely.
• Return the cake to the oven, and bake for an additional 15 minutes (total baking time is about 50 minutes) or until the topping, which will bubble and seethe, is a beautiful golden brown and a tester inserted into the center of the cake comes out clean. Transfer the baking sheet to a rack, and cool for 5 minutes. Carefully work a table knife between the side of the pan and the cake, gently pushing the cake away from the side (it's a delicate job because the sticky topping isn't yet set). Remove the sides of the pan, and let the cake come to room temperature on the base. When you're ready to serve, lift the cake off the springform base and onto a platter.

SWEDISH BUTTER COOKIES

Steps:

• Place the eggs into a saucepan with enough water to cover by 1 inch. Cover the saucepan, and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water; cool the eggs under cold running water. Peel eggs, separate yolks from whites. Sieve or finely grate yolks. Reserve whites for another use.
• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Beat the butter and sugar with an electric mixer in a large bowl until smooth. Beat in the egg yolks and the almond extract. Slowly mix in the flour, just until incorporated. Use a spritz style cookie maker to press cookies onto prepared baking sheet.
• Bake in the preheated oven just until the edges begin to brown, 8 to 10 minutes.

SWEDISH HEIRLOOM COOKIES

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.

SWEDISH BUTTER COOKIES

Steps:

• In a mixing bowl, cream butter and sugar.
• Add maple syrup; mix well.
• Combine the flour and baking soda; gradually add to the creamed mixture.
• Divide the dough into eight portions; Roll each portion into a 9-inch log.
• Place 3-inches apart on ungreased baking sheets.
• Bake at 300°F for 25 minutes or until lightly browned.
• Cut into 1-inch slices (I use a pizza cutter and go through all on a sheet at once).
• Remove to wire racks to cool.
• Dust with confectioners' sugar.

SWEDISH ALMOND COOKIES

Steps:

• 1. Preheat oven to 350F. Combine butter and sugar. Mix at medium high speed until light. Add flour, powder, and salt. Beat well. Add extract and cream. Mix well.
• 2. Turn dough out and work into a ball. Cut into 4 portions and shape each into a ball. Flatten to a 4 inch circle. Chill in fridge for 10min. Place dough rounds on a baking sheet. Brush tops with beaten egg and sprinkle with coarse sugar. Bake 20minutes. Decrease to 300F. Cut each into 10 slices and then in half. Bake for another 10-20minutes.

SCANDINAVIAN ALMOND COOKIES

Steps:

• Heat oven to 375°F. Line 2 large cookie sheets with cooking parchment paper; spray with cooking spray. In large bowl, mix cookie mix, softened butter, egg, flour and 1 teaspoon almond extract until dough forms.
• Divide dough into 3 pieces. Place 2 dough pieces on first cookie sheet. Press each piece into 12x2 1/2-inch rectangle, leaving 4 inches between rectangles. Place remaining piece of dough on second cookie sheet, and repeat shaping.
• Brush each rectangle with 1/2 teaspoon milk; sprinkle with 1/4 cup almonds. Press almonds lightly into tops of dough.
• Bake one cookie sheet at a time 10 to 12 minutes or until edges are golden brown (center will look soft). Cool 1 minute. Using sharp knife, cut each log into 1-inch diagonal slices, making sure to cut completely through almond slices while cutting. Remove from cookie sheet to cooling rack, leaving slices on parchment paper. Cool completely, about 30 minutes.
• In small bowl, stir powdered sugar, 1/4 teaspoon almond extract and 5 to 6 teaspoons milk until desired consistency. Drizzle over cookies; sprinkle 3 tablespoons almonds over tops. Let stand about 1 hour or until glaze is set. Store loosely covered at room temperature up to 2 days.

SWEDISH GROUND ALMOND SPRITZ COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spread the almonds out on a baking sheet. Bake in the preheated oven for 10 to 15 minutes, until lightly browned or until they give off an aroma. Remove from the oven, and allow to cool completely. Grind to a consistency resembling rough sand in a food processor or blender. Be sure almonds are cool, or you will make almond butter.
• In a medium bowl, cream together the butter and sugar until light and fluffy. Beat in the egg, then stir in the almond extract and milk. Sift in the flour, baking powder and salt, and mix in along with the ground toasted almonds to form a soft dough. Refrigerate the dough for 15 to 20 minutes. This will help the cookies keep their shape after pressing.
• Lightly grease cookie sheets, and fill cookie press with dough. Press out cookies at least 1 inch apart depending on the size. You can experiment with different cookie designs. I've found most true Swedes tend to use the star shape, however, you're free to use whatever shape suits your fancy.
• Bake for 8 to 10 minutes in the preheated oven, until cookies are lightly browned. Cool on the cookie sheets for a minute before transferring to a wire rack to cool completely.

BUTTERY ALMOND COOKIES

Steps:

• In a small bowl, cream butter and 1/2 cup confectioners' sugar until light and fluffy. Beat in vanilla. Gradually add flour and mix well. Stir in almonds. Shape into 1-in. balls. , Place 2 in. apart on ungreased baking sheets. Bake at 350° for 10-13 minutes or until bottoms are golden brown and cookies are set. Cool for 1-2 minutes before removing to wire racks to cool completely. Roll in remaining confectioners' sugar.

SCANDINAVIAN ALMOND BARS

Steps:

• Preheat oven to 325°.
• Stir together flour, baking powder and salt.
• In a large bowl beat margarine or butter till softened.
• Add sugar and beat till fluffy.
• Add egg and the 1/2 teaspoon of almond extract and beat well.
• Add the flour mixture and beat till well mixed.
• Divide the dough into fourths, form each portion into a 12 inch roll.
• Place 2 of the rolls 4 to 5-inches apart on an ungreased cookie sheet.
• Flatten each roll till it is about 3 inches wide.
• Repeat with the remaining rolls.
• Brush each flattened roll with milk and sprinkle about 2 tablespoons of almonds each.
• Bake in a 325° oven for 12-14 minutes or till edges are lightly brown.
• While still warm, cut crosswise on the diagonal into 1 inch strips.
• Cool completely on a wire rack.
• Stir together the powdered sugar, the almond extract and enough of the 3-4 teaspoons of milk to make a drizzling consistency.
• Drizzle over the cool bars.