Swedish 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 BUTTER COOKIES

Steps:

• 1. In a large bowl, cream together butter and sugar. Sift flour, baking powder and salt together then add to butter mixture. Mix well. Add in almond emulsion and 3 T cream, mixing well. Dough will be crumbly.
• 2. Work dough into a ball, cut into 4 equal size portions and shape each into a ball, then flatten to a 4" disk. Wrap each disk in plastic wrap and refrigerate 10 minutes.
• 3. Preheat oven to 350. Line 2 cookie sheets with parchment paper. Beat egg with 2 tsp cream. After 10 minutes or so is up, place each disk onto 1 prepared cookie sheet, brush with egg mixture and generously sprinkle with decorator sugar. Bake at 350 for 20 minutes.
• 4. After 20 minutes, remove from oven, lower oven temp to 300. Carefully slice (bread knife works best) each disk into 8-10 slices, lay them onto another parchment lined cookie sheet, you can use the first cookie sheet as well, if you need too. Then return to oven and bake another 10-20 minutes. Ten minutes for a more chewy cookie and 20 for a more crisp firm cookie. These will get more firm as they sit and cool. While warm I cut all but the end pieces in half again.

SWEDISH BUTTER COOKIES

Steps:

• Cream butter and sugar together.
• Add egg yolk, cream and vanilla; mix well.
• Add flour sifted with soda, then half of chopped nuts.
• Form dough into small balls, dip in egg white, then dip in chopped pecans.
• Make small indent in center of each cookie and fill with jelly.
• Bake at 350 degrees for 20 minutes.
• Remove carefully, as they are fragile.

CRISPY SWEDISH CARDAMOM COOKIES

Steps:

• In a large bowl or stand mixer, beat the butter and sugar together for 2-3 minutes, until light and fluffy. Make sure you scrape the sides and bottom of the bowl.
• In a small bowl, beat 1 egg. Add the baking ammonia and stir to dissolve. Add the mixture to the butter and beat.
• Add the flour to the bowl but don't mix it in. Use a small spoon to stir the salt, cinnamon, and cardamom into the flour. Beat the flour into the dough. Don't over mix.
• Chill the dough for 2-3 hours (or you can leave it in the fridge for 2-3 days).
• When you are ready to bake the cookies, let the dough sit on the counter for a few minutes until it is workable.
• Preheat the oven to 350 degrees F. Line 2-3 baking sheets with parchment paper or silpats .
• Split the dough in half. Sprinkle flour onto a work surface.
• Use your hands to flatten the dough, then use a rolling pin to roll the dough out very thin, about 1/8 inch.
• Use a 2-inch biscuit cutter to shape the cookies. Use a spatula to transfer the rounds to the prepared baking sheets. They do not rise much at all, so you can fit them pretty close together.
• Keep re-rolling the scraps until it's gone. Repeat with the other half of the dough.
• In a small bowl, lightly beat 1 egg. Use a pastry brush to brush the top of each cookie. Don't be shy; use a lot. See photos.
• Bake the cookies at 350 for 8-10 minutes. They should be lightly browned on the edges.

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 BUTTER CRISPS

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a cookie sheet with cooking spray.
• Beat the butter and white sugar with an electric mixer in a bowl until smooth. Add the egg yolk and vanilla extract, then mix in the flour until just incorporated. Press the dough into the prepared cookie sheet, and spread with the beaten egg white. Sprinkle with brown sugar and pecans.
• Bake in the preheated oven until golden and set, about 30 minutes. Cool completely before cutting into squares.

15 TRADITIONAL SWEDISH DESSERT COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a Swedish treat in 30 minutes or less!

BUTTER PECAN COOKIES

Steps:

• In a large bowl or stand mixer, cream butter and brown sugar. Beat it for at least 2-3 minutes, stopping to scrape the sides and bottom.
• Add the egg yolk and beat well.
• Add the flour & salt. Mix until it forms a ball, scraping the sides and bottom of the bowl. When all the flour is incorporated, stop beating. (Over beating makes for a tough dough.)
• Cover the bowl and chill for about an hour. (If you are doubling the recipe, be sure to chill for more like 2-3 hours. They will bake flat if the dough is not cold. You can freeze the dough too, if you want.)
• Preheat your oven to 350 degrees F. Line 2 large baking sheets with silicone baking mats or parchment paper.
• Form the dough into 1 inch balls. Place on the cookie sheet with one inch of space in between each cookie.
• Flatten each ball once with a fork. If the fork is sticking, dip it in flour, then press on the cookie.
• Press a pecan on top, perpendicular to the fork marks.
• Bake at 350 for 6-8 minutes or until they are no longer shiny on the top or edges.* I don't let mine get brown, or if they do, it is a very small amount on the bottom edges.

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.

BUTTER COOKIES (SWEDISH)

Steps:

• 1. Preheat oven to 400 or 375 convection. Lightly butter cookie trays with aluminum lining.
• 2. Cream butter well. Add sugar and cream well again.
• 3. Add egg and vanilla. Cream once more.
• 4. Wisk flour and baking powder together briefly (or sift).
• 5. Add flour mix to butter mix gradually.
• 6. Combine until you have a smooth dough.
• 7. Form into small balls.
• 8. Press balls down with either thumb or thimble to make a nice dent in the middle of each. Dip finger or thimble in flour when needed for a clean release.
• 9. Fill each dent with a jelly, colored sugar or candied fruit of your choice. Grape jelly, strawberry jelly and apricot are favorites.
• 10. Bake for 8 to 10 min until lightly browned then move to cooling rack.