Swedish Tea Cakes Food

SWEDISH TEA CAKES

Steps:

• Preheat an oven to 350°F. Lay the nuts on a baking sheet and bake until toasted, about 10 minutes. Set a timer and watch them closely-nuts can go from toasted to burnt in the blink of an eye. Set the nuts aside to cool.
• Once cool, put the nuts, 1 cup of the sugar, and the salt in a food processor. Pulse until the nuts are finely ground.
• Cut the butter into 1-tablespoon chunks and drop them in the food processor. Pulse to combine with the ground nuts. Drizzle in the vanilla and pulse a few times. Add the flour and pulse to combine to form a dough.
• Roll the dough into 1-tablespoon balls and set them on an ungreased baking sheet (feel free to line the sheets with parchment paper for easy clean up).
• Bake until just turning golden, about 15 minutes.
• Put the remaining powdered sugar in a wide shallow bowl. Roll the cookies in the sugar to coat them and set them on a cooling rack. When the cookies are completely cool, roll them in the sugar for a second time for a brilliantly white snowy coat.

SWEDISH TEA CAKES

Steps:

• Preheat your oven to 325 F.
• Cream margarine and brown sugar in a large bowl. Add egg yolk and beat well.
• Combine flour, baking powder, and salt in a small bowl. Add to margarine mixture, stirring until stiff dough forms. Roll dough into balls, using 2 tsp for each.
• Dip balls into egg white, then roll in nuts. Arrange balls, about 2 inches apart, ona greased cookie sheet. Dent each one with your thumb.
• Bake for 5 minutes, then remove from oven and press dents again. Bake for 10 to 15 minutes until golden. Let stand on cookie sheets for 5 minutes before moving to wire racks.
• Fill each dent with 1 tsp jam - if storing, store without jam and just fill the dents before serving.

SWEDISH VISITING CAKE

Steps:

• Center a rack in the oven and preheat the oven to 350°F. Butter a seasoned 9-inch cast-iron skillet or another heavy ovenproof skillet, a 9-inch cake pan or even a pie pan.
• Pour the sugar into a medium bowl. Add the zest and blend the zest and sugar together with your fingertips until the sugar is moist and aromatic. (I left out the zest)
• Whisk in the eggs one at a time until well blended. Whisk in the salt and the extracts. Switch to a rubber spatula and stir in the flour.
• Finally, fold in the melted butter. Scrape the batter into the pan and smooth the top with a rubber spatula. Scatter the sliced almonds over the top and sprinkle with a little sugar. (The recipe says to sprinkle granulated sugar. I chose raw sugar)
• Bake the cake for 25 to 30 minutes, or until it is golden and a little crisp on the outside; the inside will remain moist. Remove the pan from the oven and let the cake cool for 5 minutes, then run a thin knife around the sides and bottom of the cake to loosen it. You can serve the cake warm or cooled, directly from the skillet or turned out onto a serving plate.

SWEDISH TEA COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Cut 1 cup of the butter into the flour until the mixture resembles coarse crumbs. Stir in the cream and form the dough into a ball.
• Roll dough out 1/2 inch thick and cut with a small round cutter. Roll cut circles in granulated sugar and place on ungreased cookies sheets. Prick cookies a few times with a fork.
• Bake at 375 degrees F (190 degrees C) for 8 to 10 minutes. Let cookies cool before frosting.
• To Assemble: Frost bottoms of half of the cookies and place the remaining cookies on top to make sandwich cookies.
• To Make Buttercream Frosting: Beat 1/2 cup of the butter until fluffy. Gradually add the confectioners' sugar. Beat in the evaporated milk and the vanilla. Adjust milk and confectioners' sugar amounts to get buttercream to a good spreading consistency.

SWEDISH TEA RING

Steps:

• Dissolve yeast in warm milk and let sit for 5 minutes until frothy. Meanwhile, put flour, 1/4 cup sugar and salt into a large mixing bowl and cut in 1 cup butter until particles are fine. Add 1/2 cup cream, eggs, softened yeast and currants; mix well. Cover and chill at least 2 hours.
• For filling: cream 1/2 cup butter and brown sugar until smooth. Stir in pecans and set aside.
• Divide dough into 6 parts. Roll out each part on floured surface to a 12x6" rectangle and spread each with 1/6 of the pecan filling. Roll up, starting with 12" side, pinching dough to seal. Place in a crescent shape on foil-lined or parchment-lined cookie sheets, seam side down. Make cuts along outside edge of crescent, 1" apart, to within 1/2" of other side. Turn cut pieces on their sides, twisting the dough slightly. Repeat with remaining dough to make six tea cakes. (Three cakes may fit on one cookie sheet.).
• Let rise in warm place until light, about 45 minutes. You can also, at this point, refrigerate the tea cakes, covered, overnight. Then bake as directed in the morning, adding 5-10 minutes to baking time. Bake at 350 degrees for 20-25 minutes until golden brown. Carefully remove from cookie sheets to wire racks using 2 spatulas and frost while warm.
• For frosting, heat 1/2 cup butter in heavy saucepan. Watching carefully, cook butter until it just begins to turn light brown. It burns very easily, so don't leave the stove during this step! Beat in powdered sugar, vanilla, and enough cream for desired spreading consistency. Frost tea cakes.

SWEDISH TEA CAKES RECIPE

Steps:

• Heat oven to 325 degree. In large bowl, combine 1/2 cup powdered sugar, butter and vanilla; blend well. Stir in flour,pecans and salt until dough holds together. Shape into 1-inch balls. Place 1 inch apart on ungreased cookie sheets. Bake at 325 for 15 to 20 min. or until set but not brown. Immediately remove from cookie sheets. Cool slightly; roll in powdered sugar. Cool completely, roll again in powdered sugar. 5 dozen cookies