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 BUTTER COOKIES
From 'Taste of Home Cookies' - These are a crisp butter cookie with a secret ingredient. What coffee does for chocolate, the very small amount of maple syrup does for these butter cookies - rich, buttery, mmmmm! The dough rolls into logs and I cut with a pizza cutter for quick production.
Provided by Connie K
Categories Dessert
Time 35m
Yield 6 dozen
Number Of Ingredients 6
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.
Nutrition Facts : Calories 568.1, Fat 31.1, SaturatedFat 19.5, Cholesterol 81.3, Sodium 428.7, Carbohydrate 69.3, Fiber 1.1, Sugar 37.4, Protein 4.6
SWISS BUTTERCREAM
Steps:
- Whip sugar and egg whites together in a double boiler until the temperature reaches 120 degrees F, on an instant-read thermometer, and sugar is dissolved. Transfer to the bowl of a stand mixer, whip to soft peaks and add butter, a little at a time, until incorporated and fluffy.
- This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
SWEDISH BUTTER CRISPS
This is one of my favorite cookies. They are sweet and buttery and addicting!!
Provided by Karen514
Categories Desserts Cookies Butter Cookie Recipes
Time 1h50m
Yield 24
Number Of Ingredients 8
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.
Nutrition Facts : Calories 149.9 calories, Carbohydrate 16.7 g, Cholesterol 28.9 mg, Fat 8.8 g, Fiber 0.4 g, Protein 1.5 g, SaturatedFat 5 g, Sodium 58 mg, Sugar 8.6 g
BUTTERSCOTCH CRISPS
Steps:
- Preheat the oven to 350 degrees.
- With an electric mixer, beat the butter until creamy. Add the brown sugar and beat until well combined and fluffy.
- Add the egg whites and salt and beat just until slightly blended. Add the flour and blend on low speed until smooth. Stir in the vanilla.
- Drop by the teaspoonful on an ungreased cookie sheet, leaving two inches between cookies. (Alternatively, squeeze onto cookie sheets with a pastry bag fitted with a large, plain tip - the easiest, quickest way.) Bake, one sheet at a time, for five to seven minutes, until the edges are golden brown. Bake in about five batches of 10 cookies each.
- With a spatula, remove the cookies to a wire rack to cool.
- If desired, make a caramel by slowly cooking the sugar - covered until dissolved - to a golden brown. Remove the pan from heat and dip the outside of the pan in cold water to stop cooking. Dip half of each cookie into the syrup.
Nutrition Facts : @context http, Calories 43, UnsaturatedFat 1 gram, Carbohydrate 4 grams, Fat 3 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 2 grams, Sodium 6 milligrams, Sugar 1 gram, TransFat 0 grams
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