Swedish Tea Cookies 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 TEA COOKIES

Steps:

• Cut butter into flour until it resembles cornmeal.
• Stir in cream until combined.
• Turn out onto a lightly floured surface.
• Roll to 1/8 inch thickness.
• Cut into circles using a 2 inch round cookie cutter.
• Before baking, prick with a fork and sprinkle with sugar.
• Bake at 375 F for 8-10 mins on an ungreased cookie sheet.
• Place two cookies together (sandwich-style) using you favorite butter cream frosting tinted to celebrate the season.
• Note: I like recipe #19353 Vanilla Butter Cream Frosting,

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.

OLD-FASHIONED TEA COOKIES

Steps:

• Preheat oven to 325°. In a bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in the egg and vanilla. Gradually add flour. Roll dough into 1-in. balls. Place 2 in. apart on ungreased baking sheets; flatten slightly with fingers. , Bake until edges are golden brown, 17-20 minutes. Cool for 2 minutes before removing to wire racks to cool completely. Dust with confectioners' sugar.

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.