Swedish Sugar Cookies Food

SWEDISH CHRISTMAS COOKIES

Steps:

• Whisk the flour, cardamom, and salt in a bowl.
• Put the butter and confectioners' sugar in a food processor, and process until smooth. Pulse in the egg, vanilla, and lemon zest until combined. Add the flour mixture and process to make a soft buttery dough. Divide the dough in half onto 2 (12-inch long) sheets of plastic wrap. Using the plastic, shape into rough logs. Refrigerate the dough logs for 30 minutes until just firm enough to shape into uniform logs, 8-inches long by 2-inches in diameter. Refrigerate until firm, at least 2 hours or overnight.
• Preheat oven to 325 degrees F.
• Scatter either the sanding sugars or toasted nuts on a work surface and roll the logs until completely coated. Cut into 1/4-inch thick cookies and space about 1 inch apart on parchment-lined baking sheets. Bake until golden around the edges, 20 to 25 minutes. Cool cookies on the pan on wire racks. Store in an airtight container at room temperature for up to 2 weeks.

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.

SUGAR COOKIES

Steps:

• Preheat oven to 350°. Cream butter, shortening and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. In another bowl, whisk flour, baking powder and baking soda; gradually beat into creamed mixture., Shape into 1-in. balls. Roll in additional sugar. Place on greased baking sheets; flatten with a glass. Bake until set, 10-12 minutes. Remove to wire racks to cool.

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.

SWEDISH SPICE COOKIES (MUSKOTSNITTAR)

Steps:

• Whisk together flour, cinnamon, ginger, nutmeg, and salt in a medium bowl.
• In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and brown sugar until light and fluffy, about 3 minutes. Gradually add flour mixture and beat to combine. Divide dough evenly into quarters.
• Roll each quarter into a 14-inch-long rope. Transfer ropes to parchment-lined baking sheets, spaced 6 inches apart (two ropes per sheet). Flatten ropes to 2 inches wide and 1/4 inch thick. Refrigerate until firm, about 30 minutes.
• Preheat oven to 350 degrees. Using the back of the tines of a fork, make crosswise lines across the surface of each flattened portion of dough. Bake, rotating halfway through, until golden around the edges and dry on top, 16 to 18 minutes. Transfer sheets to wire racks; let cool 5 minutes. While still warm, cut on the diagonal into 1-inch-thick slices. Let cool completely. Cookies can be stored in an airtight container at room temperature up to 1 week.

SWEDISH SUGAR COOKIES

Steps:

• Heat oven to 350.
• Cream sugar, shortning, butter and sugar.
• Add flour, baking soda and baking powder.
• Mix well.
• Add vanilla and coconut.
• Drop on cookie sheet.
• Flatten with sugared cup bottom.
• Bake 10-15 minutes.

SWEDISH SUGAR COOKIES

Steps:

• Cream together sugars, margarine and oil.
• Add eggs and vanilla.
• Blend thoroughly.
• Sift together flour, soda, cream of tartar, salt, and spices.
• Mix flour and creamed mixtures well. Chill at least 1 hour, but overnight is better.
• Pinch off bits and roll into balls the size of small walnuts.
• Roll in sugar.
• Place on lightly oiled cookie sheet.
• Flatten with bottom of glass.
• Bake at 375°F until lightly browned, 10 minutes or so.
• Do not over bake.

GRANDMA SALLY'S SWEDISH RUSKS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking pan with cooking spray.
• Beat sugar, shortening, and milk together in a large bowl with an electric mixer until well combined. Add eggs one at a time, beating well after each addition.
• Mix flour, baking powder, cardamom, and salt together in a bowl. Add to the wet ingredients in batches, mixing after each addition until incorporated. Pour batter into the prepared baking pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack and let cool completely, about 30 minutes. Reduce the oven temperature to 250 degrees F (120 degrees C).
• Cut cake into three 3-inch strips lengthwise and thirteen 1-inch strips crosswise for a total of 39 pieces. Lay pieces on their sides on 2 cookie sheets. Sprinkle the top sides of the cookies with 1/2 of the cinnamon sugar.
• Bake rusks in the 250 degrees F (120 degrees C) oven for 45 minutes. Remove from the oven, flip rusks, and sprinkle with remaining cinnamon sugar. Bake until golden brown, 15 to 20 more minutes.

SWEDISH COOKIES (BRUNSCRACKERS)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda.
• In a separate bowl, cream together the butter, sugar, vanilla sugar, and golden syrup; mix well. Stir in the flour and mix until just incorporated. Form dough into two, 1 inch thick elongated rolls the length of your cookie pan. Place them on the cookie pan with enough space in between for them to spread.
• Bake in preheated oven until they are light golden brown and have flattened; about 20 to 22 minutes if using margarine, or 13 to 15 minutes if using butter. Remove from oven and let cool slightly for about 3 minutes. Cut diagonally into 1 to 2 inch strips while still warm. Remove individual cookies to cool on a wire rack.

BROWN SWEDISH COOKIES

Steps:

• Cream together Butter, Sugar and Honey.
• Then add flour and Baking Soda to make dough.
• Roll the dough into small balls and place on a baking sheet.
• Use a cookie press or the bottom of a drinking glass dipped in sugar to flatten the dough balls.
• Pre-heat an oven to 300°F.
• Bake cookies for about 10 minutes (watch carefully, they burn easily).
• When cookies are light brown, remove from oven and place on a wire rack to cool.

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.

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.