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.

RUSSIAN TEA CAKES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in vanilla. Combine dry ingredients; gradually add to creamed mixture. Stir in nuts. Cover and refrigerate for 1-2 hours. , Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 12-13 minutes. Roll in confectioners' sugar while still warm. Cool on wire racks.

GRANDMA'S OLD FASHIONED TEA CAKES

Steps:

• In a medium bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking soda, salt and nutmeg; stir into the creamed mixture. Knead dough for a few turnns on a floured board until smooth. Cover and refrigerate until firm.
• Preheat the oven to 325 degrees F (165 degrees C). On a lightly floured surface, roll the dough out to 1/4 inch in thickness. Cut into desired shapes with cookie cutters. Place cookies 1 1/2 inches apart onto cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

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 TEA RING

Steps:

• In a bread machine, put milk, egg, butter, sugar, salt, bread flour, and yeast in the order suggested by the manufacturer. Select the Dough cycle and press Start. When dough is mixed, transfer to a greased bowl; cover with plastic wrap and let rise until doubled, about 1 to 1 1/2 hours.
• Grease 2 baking sheets or line them with parchment paper; set aside.
• Divide dough in half. Roll each piece out into rectangles about 12x16 inches. Spread each dough rectangle with 1 tablespoon softened butter. In a small bowl, combine 2 teaspoons ground cinnamon, 3/4 cup light brown sugar, and 1/2 cup raisins.
• Sprinkle cinnamon mixture onto buttered dough. Roll them up jelly-roll fashion, along long side. Pinch edges to seal. Stretch and twist into rings, pinching ends to seal. Place them seam-side down onto prepared baking sheets. Using clean scissors, cut 2/3 way of the way through the loaf at about 1-inch intervals. Spread each cut slightly. you wish to
• [At this point, the dough can be refrigerated: cover dough with greased plastic wrap and refrigerate overnight. The next morning, let pastries come to room temperature for about half an hour before baking as directed in step 7.]
• Alternately, cover each ring with a clean towel or greased plastic wrap and let loaves rise until double, about 40 minutes.
• Arrange two oven racks so that both baking sheets will fit. Preheat oven to 350 degrees F (175 degrees C).
• Bake for 10 minutes in preheated; rotate baking sheets. Bake until rings are light brown and the filling is oozing and bubbling, about 10 minutes more.
• In a small mixing bowl, combine confectioners sugar, almond extract, and milk until icing is desired consistency. Drizzle icing over warm pastries.