Swedish Wedding Cookies Food

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.

SWEDISH WEDDING COOKIE

Steps:

• Pre-heat oven to 350 deg. F. 1. Cream butter and sugar until light and fluffy 2. Blend in vanilla and nuts 3. Add flour until thoroughly mixed Chill for about 1 hour. Shape into balls one-half inch and roll in powdered sugar. Place ball on lightly oiled cookie sheet and bake until bottom edge begins to turn a golden brown. (about 10 minutes). Remove from oven, sprinkle with powdered sugar and let cool on sheet 10 minutes. Remove to cooling rack.

SWEDISH WEDDING COOKIES

Steps:

• Cream earth balance vegan margarine with 1/4 cup powdered sugar, add water and vanilla and mix.
• Add flour and mix well.
• Finally mix in pecans. (The batter will appear dry!).
• Form into 1-inch diameter balls, place on an ungreased cookie sheet and chill for one hour.
• Bake in a slow oven (roughly 300 degrees Fahrenheit) for 20 minutes or until lightly browned.
• While still hot, roll in remaining confectioners' sugar.
• Store in an airtight container.

DANISH WEDDING COOKIES

Steps:

• Preheat oven to 350 degrees F.
• Cream sugar and butter in a large bowl until blended.
• Add cream cheese, increase speed to high, and beat until light and fluffy, about 2 minutes.
• Beat in vanilla and almond extracts.
• Gently fold in flour and nuts and stir until blended.
• Lightly flour hands and roll dough into 1 inch balls.
• Gently press balls flat with bottom of a small glass.
• Bake on ungreased cookie sheet until lightly browned and puffy, about 14 to 18 minutes.
• Allow cookies to cool in pan for about 2 minutes; tranfer to wire rack to cool briefly.
• While cookies are still warm, gently toss them in a plastic bag filled with powdered sugar.
• Remove and return to wire rack to cool completely.

ITALIAN WEDDING COOKIES III

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Cream butter or margarine in a bowl, gradually add confectioners' sugar and salt. Beat until light and fluffy. Add almonds and vanilla. Blend in flour gradually and mix well.
• Shape into balls (or crescents) using about 1 teaspoon for each cookie. Place on ungreased cookie sheets, and bake for 15-20 min. Do not brown. Cool slightly, then roll in the extra confectioners' sugar.

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.

WHOLE GRAIN MEXICAN WEDDING COOKIES

Steps:

• Preheat the oven to 325 degrees. Blend the pecans in a food processor until they become a fine meal, but not a paste.
• In a mixer beat the butter until it becomes creamy, add the sugar and mix until everything is creamy and lighter in color. Add vanilla and bourbon, followed but the nut meal. Slowly add the flours and salt and mix until a stiff dough is formed . On a piece of plastic wrap pat the dough into a disk 3/4-inch thick. Cover entire dough with plastic wrap and chill in the freezer for 10-15 minutes.
• Use a 1-inch cookie cutter to shape the cookies and place them on a lined baking sheet. Bake for 12 minutes or until the bottoms of the cookies begin to brown lightly. Dust with powdered sugar.

I LOVE DANISH WEDDING COOKIES

Steps:

• Combine flour and cinnamon in a large bowl.
• Add butter, pecans, 1/4 cup powdered sugar, and vanilla, stir well until blended. Batter will be stiff.
• Shape dough into 1 inch balls. Place on ungreased cookie sheets.
• Bake at 400 degrees fahrenheit for 10-12 minutes.
• Remove cookies to wire racks to cool slightly.
• Roll cookies in powdered sugar, and cool completely on wire rack.

SWEDISH WEDDING CAKES

Steps:

• Combine the margarine, sugar, egg, and dates in a saucepan. Cook over medium heat until thick, about 7 to 10 minutes. Remove from heat; stir in vanilla.
• Combine the crispy rice cereal and the walnuts in a large bowl. Stir in the date mixture; mix well.
• Working quickly, form the cereal and date mixture into 1 inch balls. Roll balls in coconut. Store in an airtight container in a cool place. Do not refrigerate.