Swedish Sandwich Cookies Food

CREAM WAFERS

Steps:

• In a small bowl, beat butter, flour and cream. Cover and refrigerate 1 hour or until easy to handle. , Preheat oven to 375°. On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with a floured 1-1/4-in. round cookie cutter. Place 1 in. apart on ungreased baking sheets. Sprinkle with sugar. Prick each cookie 3-4 times with a fork. , Bake 7-9 minutes or until set. Remove to wire racks to cool., In a small bowl, combine butter, confectioners' sugar, vanilla and enough cream to achieve desired consistency. Remove half to another bowl; tint one portion of filling with red food coloring and the other half with green. Carefully spread filling on bottom of half of the cookies; top with remaining cookies.

SWEDISH SANDWICH COOKIES

Steps:

• Grease and flour cookie sheets; set aside.
• Beat butter and 1/2 cup sugar in large bowl with electric mixer at medium speed until light and fluffy.
• Beat in 2 egg yolks.
• Gradually add 1 1/2 cups flour; beat at low speed until well blended.
• Stir in additional flour with spoon to form stiff dough.
• Form dough into 2 discs; wrap in plastic wrap and refrigerate until firm, at least 2 hours.
• Preheat oven to 375°F.
• Unwrap 1 disc and place on lightly floured surface.
• Roll out dough with lightly floured rolling pin to 3/16-inch thickness.
• Cut dough with floured 2 1/4-inch round cookie cutter.
• Place cutouts 1 1/2 to 2 inches apart on prepared cookie sheets.
• Gently knead dough trimmings together; reroll and cut out more cookies.
• Unwrap remaining dough disc and place on lightly floured surface.
• Roll out dough with lightly floured rolling pin.
• Cut dough with floured 2 1/4-inch scalloped cookie cutter.
• Cut 1-inch centers out of scalloped cookies.
• Place cutouts 1 1/2 to 2inches apart on prepared cookie sheets.
• Cut equal numbers of round and scalloped cookies.
• Beat egg white in small cup with wire whisk.
• Combine almonds and remaining 2 tablespoons sugar in small bowl.
• Brush each scalloped cookie with egg white; sprinkle with sugar mixture.
• Bake all cookies 8 to 10 minutes or until firm and light golden brown.
• Remove cookies to wire racks; cool completely.
• To assemble sandwich cookie, spread about 1/2 teaspoon currant jelly over flat side of each round cookie; top with flat side of scalloped cookie.
• Repeat with remaining cookies and jelly.
• Store tightly covered at room temperature or freeze up to 3 months.

SWEDISH GINGER COOKIES

Steps:

• Preheat oven to 350 degrees. Line two cookie sheets with parchment paper.
• In a food processor fitted with a metal blade, combine all ingredients. Spin until dough forms.
• Chill the dough in the refrigerator for a few hours. Drop the dough in 1-tablespoon lumps on a cookie sheet, form into balls, roll in sugar, space 2 inches apart and press flat with fingers. Bake in the oven for about 10-12 minutes until dark brown. Let cool on baking sheet for a few minutes, then transfer to a baking rack to finish cooling.

VANILJKAKOR (SWEDISH VANILLA COOKIES)

Steps:

• Cream butter and sugar well.
• Gradually add sugar, and cream until light and fluffy.
• Beat in egg yolk, vanilla and flour, blend thoroughly.
• Roll into walnut-sized balls and place on greased cookie sheet.
• Make a nice indentation in top of each cookie, I use the end (the handle end)of a wooden spoon for this.
• Put a little bit of jelly or jam into each indentation.
• Bake in 350º oven for at least 15 minutes or til pale golden yellow.
• Cool, then sift powdered sugar over them.
• *Tips for measuring four!
• When recipes say "flour, sifted", it means to measure the flour into a sifter, then sift into the rest of the ingredients.
• When a recipe says "sifted flour", that means that you sift flour into a separate bowl first, then measure it, then add to the rest of the ingredients. In this recipe, if you don't sift the flour first, you will be adding too much, and your dough will be a little dry and hard to work with.
• Also, lightly spoon your flour into your measuring cup, don't scoop it from the bag or your bowl. Scooping it compacts the flour and you will be adding too much whether it has been sifted first or not. (Then always level it off with the straight edge of a knife.).
• Some recipes are "forgiving", but baking recipes aren't always that forgiving! Correct measuring can be extremely important.
• Hope this helps! :).

DRöMMAR - TRADITIONAL SWEDISH DREAM COOKIES

Steps:

• To make dream cookies: in a large mixing bowl with an electric mixer, beat sugar, butter and vanilla until light and fluffy.
• Add the canola oil slowly while mixing with the mixer.
• Mix flour and baking powder in separate bowl.
• Stir in flour mixture by hand to form a smooth dough.
• Place the dough in refrigerator for about 30 minutes.
• Preheat oven to 300 F (150°C).
• Roll dream cookie dough into 1-inch balls and place them 2 inches apart on a cookie sheet.
• Bake for 20 minutes or until the dream cookies are lightly browned with cracks on the surface.
• Note: Do not open the oven until cookies are done!

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.