CARAWAY COOKIES - KOKOSNøDKAGER
Recipe comes from mindspring,com and posted for ZWT 6,Scandinavia. It's an unusual cookie from Denmark. I didn't get a chance to make it yet,so I'm estimating on servings.
Provided by littlemafia
Categories For Large Groups
Time 2h20m
Yield 24 serving(s)
Number Of Ingredients 7
Steps:
- Cream butter and sugar.
- Add unbeaten eggs, one at a time, beating after each addition.
- Add buttermilk with soda and flour.
- Add caraway seeds.
- Chill for a few hours.
- Roll out to ½-inch thickness and cut with a cookie cutter.
- Sprinkle with sugar and bake 20 minutes in a preheated 350º oven.
SUPER-SIZED SWEDISH MEATBALLS WITH TOASTED CARAWAY GRAVY
Steps:
- Preheat an oven to 400 degrees F. Prepare a baking sheet by greasing it with nonstick cooking spray or lining it with parchment paper or aluminum foil.
- In a large mixing bowl, combine all of the ingredients for the meatballs and mix well to combine (note that the mixture will be rather wet at first as a result of all the eggs - just keep mixing it and it will come together). Using a large spoon or ice-cream scoop, portion the mixture into large meatballs (about 1/4 cup each) and arrange on the prepared baking sheet. Bake the meatballs until golden brown and cooked through, 22 to 25 minutes.
- While the meatballs are baking, place a medium pot over medium heat with the butter. Add the caraway seeds to the melted butter and toast until aromatic, about 1 minute. Sprinkle the flour over the butter and cook, stirring well, to make a smooth paste, about 1 minute. Add the beef stock to the pot and bring the liquids up to a bubble, whisking frequently. Reduce the heat to medium-low and simmer the gravy, stirring occasionally, until thickened and aromatic, about 10 minutes. Season with salt and pepper.
- Serve the meatballs topped with the gravy and a hearty dollop of lingonberry jam.
SWEDISH CARAWAY COOKIES
Make and share this Swedish Caraway Cookies recipe from Food.com.
Provided by herzie
Categories Dessert
Time 25m
Yield 2 dozen, 8 serving(s)
Number Of Ingredients 7
Steps:
- Cream margarine and sugar.
- Add egg and vanilla.
- Mix caraway seeds and nuts with flour and add.
- Form into roll and chill, then slice.
- Bake on greased cookie sheet 12- 15 min at 375.
Nutrition Facts : Calories 348.2, Fat 21.2, SaturatedFat 3.8, Cholesterol 23.2, Sodium 257.4, Carbohydrate 34.5, Fiber 2.8, Sugar 12, Protein 6.6
SWEDISH HEIRLOOM CRUMBLE COOKIES
Make and share this Swedish Heirloom Crumble Cookies recipe from Food.com.
Provided by Studentchef
Categories Dessert
Time 22m
Yield 4 dozen
Number Of Ingredients 9
Steps:
- Cream shortening and butter at medium speed of electric mixer until light and fluffy. Add 1 cup confectioners sugar and salt; mix well.
- Stir in flour. Add water, vanilla extract and almonds, stirring well.
- Shape dough into 1-inch balls. Place on ungreased cookie sheet and flatten. Bake at 325 degrees F for 12 to 15 minutes or until done.
- Dredge warm cookies in confectioners' sugar.
Nutrition Facts : Calories 954.9, Fat 64.3, SaturatedFat 22.2, Cholesterol 61, Sodium 456.3, Carbohydrate 83.9, Fiber 5.2, Sugar 31.4, Protein 13
SWEDISH RYE MUFFINS WITH CARAWAY BUTTER
Swedish yummy muffins; with the caraway butter or serve as an appetizer--with a spread of Swedish sweet mustard, a slice of Back Forest Ham and a hardy Farmers cheese slice; wrap in foil and bake about 15-18 minutes to slightly melt cheese.
Provided by Caroline Cooks
Categories Yeast Breads
Time 2h40m
Yield 24 muffins
Number Of Ingredients 18
Steps:
- Stir together yeast, brown sugar, and 1/4 cup warm water in a large bowl until yeast is dissolved.
- Let stand until foamy, about 15 minutes. (If mixture doesn't foam, discard and start over with new yeast.).
- Whisk together rye flour, 1 cup white flour, zest, salt, anise seeds, cumin, and 1/2 teas. caraway seeds.
- Add flour mixture along with melted butter, molasses, and remaining 3/4 cup warm water to yeast mixture and beat with an electric mixer at medium speed 5 minutes.
- Reduce speed to low and add 1/2 cup white flour, beating until combined.
- Add remaining 1/4 cup plus 1 tablespoons white flour and beat until incorporated. (Dough will be very sticky.)
- Scrape down dough from side of bowl with a rubber spatula and let rise, bowl covered tightly with plastic wrap, in a draft-free place at warm room temperature until doubled in bulk, about 1 1/2 hours.
- Put oven rack in middle position and preheat oven to 350°F
- Butter muffin pans.
- Stir down dough (it will be too sticky to punch down).
- Divide dough evenly among 24 muffin cups, about a rounded tablespoon per cup. (Grease tablespoon with oil as necessary to prevent sticking.)
- Let dough rest, uncovered, in a draft-free place at warm room temperature 30 minutes.
- Gently brush tops of muffins with some of egg wash, then sprinkle with sea salt and remaining 1/4 teaspoon caraway seeds.
- Bake until muffins are puffed and a wooden pick inserted into center comes out clean, 25 to 35 minutes.
- Turn out muffins onto a rack and cool to warm or room temperature.
- Serve with Caraway Butter or as suggested in description.
Nutrition Facts : Calories 97.9, Fat 5.2, SaturatedFat 3.1, Cholesterol 21.5, Sodium 126.1, Carbohydrate 11.2, Fiber 0.9, Sugar 1.3, Protein 1.7
LEMON CARAWAY SEED COOKIES
I tried this recipe that I found on the internet. They were delicious! I've made some other cookies before with caraway cookies from the Food Network and didn't like them. But this recipe that I found from a fellow blogger were delicious! Caraway seeds provide such a great fragrance in cookies. You can also add poppy seeds...
Provided by Annamaria Settanni McDonald
Categories Cookies
Time 30m
Number Of Ingredients 11
Steps:
- 1. Line cookie sheets with parchment paper.
- 2. Sift the flour and salt into a mixing bowl. With a pastry cutter, cut butter pieces into dry ingredients until it resembles breadcrumbs. Stir in the sugar, lemon juice and lemon zest.
- 3. Add the egg and the Caraway Seeds or Poppy Seeds into dough. Knead dough and bring together to form a soft dough.
- 4. On a lightly floured surface, roll out the cookie dough thinly and then cut out rounds (about 36). You can flour a rim of a glass and cut the pieces if you don't have a circular cookie or biscuit cutter.
- 5. Transfer the cookies to the cookie sheets, brush lightly with a beaten egg and sprinkle with raw sugar. Optional but it does provide a crunch and sweetness.
- 6. Bake in a preheated oven at 325 degrees for 10-15 minutes, until cookies are crisp and lightly golden in color. Cool and enjoy!
SCANDINAVIAN RYE MUFFINS
Lightly spiced and flavored with caraway seeds and crystals of sea salt, these yeast-bread muffins are satisfying without being heavy.
Categories Spring Rye Muffin Bread Spice Caraway Orange Anise Cumin Molasses Peanut Free Soy Free Vegetarian Easter
Yield Makes 24 small muffins
Number Of Ingredients 17
Steps:
- Stir together yeast, brown sugar, and ¼ cup warm water in a large bowl until yeast is dissolved. Let stand until foamy, about 15 minutes. (If mixture doesn't foam, discard and start over with new yeast.)
- Whisk together rye flour, 1 cup all-purpose flour, zest, salt, anise seeds, cumin, and ½ teaspoon caraway seeds. Add flour mixture along with melted butter, molasses, and remaining ¾ cup warm water to yeast mixture and beat with an electric mixer at medium speed 5 minutes. Reduce speed to low and add ½ cup all-purpose flour, beating until combined. Add remaining ¼ cup plus 1 tablespoon all-purpose flour and beat until incorporated. (Dough will be very sticky.) Scrape down dough from side of bowl with a rubber spatula and let rise, bowl covered tightly with plastic wrap, in a draft-free place at warm room temperature until doubled in bulk, about 1½ hours.
- Put oven rack in middle position and preheat oven to 350°F. Butter muffin pans.
- Stir down dough (it will be too sticky to punch down). Divide dough evenly among 24 muffin cups, about a rounded tablespoon per cup. (Grease tablespoon with oil as necessary to prevent sticking.) Let dough rest, uncovered, in a draft-free place at warm room temperature 30 minutes. Gently brush tops of muffins with some of egg wash, then sprinkle with sea salt and remaining ¼ teaspoon caraway seeds.
- Bake until muffins are puffed and a wooden pick or skewer inserted into center comes out clean, 25 to 35 minutes. Turn out muffins onto a rack and cool to warm or room temperature.
- Cooks' Notes:
- Dough can be made (but not allowed to rise) 1 day ahead and chilled, bowl wrapped tightly in plastic wrap. Put chilled dough in muffin pan as directed and let rise 1 hour, then proceed with recipe.
- Muffins can be made 2 days ahead and cooled completely, uncovered, then kept in an airtight container at room temperature.
- Muffins keep, frozen in sealed plastic bags, 2 weeks. Reheat on a baking sheet in a preheated 350°F oven until muffins are heated through, 8 to 10 minutes for frozen.
SHAKER CARAWAY COOKIES
Make and share this Shaker Caraway Cookies recipe from Food.com.
Provided by Bev. E.
Categories Dessert
Time 35m
Yield 4 dozen
Number Of Ingredients 8
Steps:
- Cream butter and sugar.
- Blend in eggs.
- In a separate bowl sift together dry ingredients.
- Gradually blend dry mixture into egg mixture.
- (If dough is sticky, add a bit more flour) chill dough.
- Roll out dough very thin on floured surface and cut rounds.
- Bake 375 oven on greased cookie sheet for approximately 10 minutes.
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- The dough should start to hold together in a shaggy mass damp enough to be gently squeezed into an elastic, cohesive ball.
- It should be wet enough to hold together easily without bits crumbling off, but not so sticky that it adheres to your hands.
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