JAM SHORTBREAD
Provided by Food Network Kitchen
Time 1h
Yield 6 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 375 degrees F. Line an 8-inch-square baking dish with aluminum foil, leaving an overhang. Whisk the flour, sugar and salt in a bowl. Work in the butter with your fingers to make a crumbly dough.
- Refrigerate 2 tablespoons of the dough for topping. Press the remaining dough into the baking dish; freeze until firm, about 10 minutes.
- Bake the crust, 15 minutes. Spread the preserves on top, leaving a 1/2-inch border; crumble the reserved dough on top. Return to the oven and bake until the edges are golden brown, 25 more minutes. Let cool 20 minutes, then lift out of the pan and cut into squares.
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 COOKIES
For those who make their own preserves or jellies, this is a real opportunity to show them off. This recipe has been handed down four generations, and is a real favorite.
Provided by CAROL GUTT
Categories World Cuisine Recipes European Scandinavian
Yield 12
Number Of Ingredients 7
Steps:
- In a medium bowl, cream together the butter and sugar. Stir in the corn syrup and egg yolk. Gradually stir in the flour until fully incorporated. Cover and chill for at least 1/2 hour.
- Preheat oven to 325 degrees F (165 degrees C). Lightly grease baking sheets.
- Roll dough into 1 inch balls, dip them in the egg white, then roll them in the nuts. Place cookies on the prepared cookie sheet 2 inches apart. Using your finger, make an indention in the center of each cookie.
- Bake for 20 to 25 minutes in the preheated oven, or until golden. Fill each indention with a small amount of jam while cookies are still warm. Allow cookies to cool on the baking sheets.
Nutrition Facts : Calories 305.8 calories, Carbohydrate 42.1 g, Cholesterol 35.8 mg, Fat 14.6 g, Fiber 1.3 g, Protein 3.5 g, SaturatedFat 5.6 g, Sodium 83.3 mg, Sugar 21.1 g
SHORTBREAD JAM SQUARES RECIPE BY TASTY
Here's what you need: butter, caster sugar, egg, oil, vanilla extract, plain flour, baking powder, blackcurrant jam, icing sugar
Provided by Ellie Holland
Categories Bakery Goods
Yield 9 squares
Number Of Ingredients 9
Steps:
- Preheat the oven to 180˚C (350˚F).
- In a bowl, whisk together the butter and sugar until combined.
- Whisk in the egg, oil, and vanilla extract.
- Mix in the baking powder and 250 grams (2 cups) of the flour with a spoon until combined.
- Bring the mixture together using your hands to make a dough.
- Spray a 23 centimeter (9 inch) square baking tray with cooking oil. Spread out half of the dough on the tray.
- Prick the dough with a fork to prevent bubbles from forming while baking.
- Spread the blackcurrant jam on top.
- With the remaining dough, mix in the remaining flour and rub with your fingers to make a crumb like texture.
- Sprinkle the crumbs on top of the jam.
- Bake for 20 minutes, until golden brown on top.
- Leave to cool for around 20 minutes, the jam will be hot!
- Sieve icing sugar on top.
- Cut into squares.
- Enjoy!
Nutrition Facts : Calories 354 calories, Carbohydrate 50 grams, Fat 14 grams, Fiber 1 gram, Protein 6 grams, Sugar 20 grams
GRANNY HAMPTON'S ENGLISH SHORTBREAD
Make and share this Granny Hampton's English Shortbread recipe from Food.com.
Provided by Queenmegenta
Categories Dessert
Time 20m
Yield 3 dozen
Number Of Ingredients 3
Steps:
- (Handle this dough as little as possible).
- Combine ingredients until it forms a ball.
- Roll dough out to 1/2" thick.
- Cut into shapes or into wedges and prick with a fork.
- Colored sugar may be added for a decorative touch or they can be iced once cooled.
- Bake in 300 degree oven for 8-10 minutes- you should not brown this shortbread so watch closely and remove from oven just before they edges turn brown.
- No need to grease cookie sheets.
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.
JEWELED SHORTBREAD
This makes a wonderful addition to the cookie tray. The colours are beautiful set against the white of the shortbread. Reminds me of coloured Christmas lights glowing through the snow. These also freeze well. Sprinkle with icing sugar after you take them from the freezer.
Provided by Diana 2
Categories Bar Cookie
Time 1h
Yield 36 bars
Number Of Ingredients 6
Steps:
- Cream icing sugar and butter until fluffy.
- Combine flours and add to the butter mixture, in small portions.
- Stir in mixed candied fruit.
- Turn batter out into a 9 x 13 pan. Press to the sides and smooth with the back of a spoon.
- Score into bars with a sharp knife and prick the surface with a fork.
- Bake 10 minutes at 350*, then lower the oven to 300*. Bake for 35 - 45 minutes.
- Remove from oven and immediately cut along the scored lines.
- Cool, then store in an airtight container.
- Dust with icing sugar before serving.
SYLT KAKOR (SWEDISH JAM CAKE COOKIES)
This is not an easy recipe. It is very temperamental. When you can get it to work, it is awesome in flavor. It has to be just the right texture and consistency. Do NOT over chill. This is not for a beginner. You will need to add or subtract amounts depending on the texture and consistency, but still a great cookie if you get the hang of it!
Provided by Chemaine
Categories Dessert
Time 35m
Yield 36 serving(s)
Number Of Ingredients 5
Steps:
- Mix together the first three ingredients. Chill.
- Roll out into small rolls - 4 to 6 rolls or selections. Chill.
- After chilled make oblong roll out of each roll and take rolling pin and flatten a little bit.
- Make an indentation down the middle.
- Fill with your favorite jam. Cut diagonally and bake in 325°F oven for 10 - 15 minutes on cookie sheet. DO NOT USE THE silicon pads!
- Let cool.
- Mix glaze and drizzle on top of cookies.
Nutrition Facts : Calories 124.6, Fat 3.9, SaturatedFat 2.5, Cholesterol 10.2, Sodium 27.6, Carbohydrate 21.9, Fiber 0.2, Sugar 15.2, Protein 0.9
JAM AND SHORTBREAD SQUARES
Provided by Lauren Chattman
Categories Egg Fruit Dessert Vegetarian Kid-Friendly Strawberry Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 16 squares
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F. Place oven racks in the bottom third and top third of the oven. Line an 8-inch square baking pan with heavy-duty aluminum foil, making sure the foil is tucked into all the corners and that there is at least 1 inch overhanging the top of the pan.
- Combine the flour, baking powder, and salt in a small bowl.
- Combine the butter and sugar in a medium-size mixing blow and cream together with an electric mixer until smooth. Stir in the egg. Stir in the vanilla extract. Stir in the flour mixture.
- Use a spatula to smooth half the mixture in an even layer across the bottom of the pan. Place the bowl in the freezer, along with the bowl containing the remaining half of the shortbread dough, for 15 minutes to firm up.
- Remove the pan from the freezer and spread the preserves in an even layer on top of the dough. Pinch off pieces of the remaining dough and scatter them evenly over the jam.
- Place the pan on the bottom oven rack and bake for 20 minutes. Transfer the pan to the top rack and bake until the top is ight golden, another 5 to 10 minutes. Let the pan cool completely on a wire rack.
- Grasping the overhanging foil on either side of the pan, lift out the squares and place them on a cutting board. Cut into 16 squares. Jam and shortbread squares will keep at room temperature in an airtight container for 2 to 3 days.
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.
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