Sweedish Broomstick 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 HEIRLOOM COOKIES

Steps:

• Cream shortening and butter at medium speed of an electric mixer until light and fluffy.
• Add 1 cup powdered sugar and salt and mix well.
• Stir in flour.
• Add water, vanilla, and almonds, stirring well.
• Shape dough into 1-inch balls (I use small cookie scoop).
• Place on ungreased cookie sheets.
• Press down lightly on dough with bottom of glass or measuring cup.
• Bake at 325° for 12 minutes or until done.
• (Cookies will still be light).
• Dredge warm cookies in powdered sugar.

SWEEDISH BROOMSTICK COOKIES

Steps:

• Wash a broom handle and suspend it between two chairs. Preheat oven to 375. Grease baking sheet and dust it lightly with flour. Melt butter in a saucepan and add other ingredients. Cook the mixture over medium-high heat until it bubbles, stirring so it doesn't burn. Remove the mixture from the heat and stir it briskly for a few seconds. Drop teaspoonfuls onto the baking sheet, 4 inches apart. Bake three to four minutes, until the cookies turn brown at the edges. Cool 1 1/2 minutes on the baking sheet. Remove each cookie carefully with a spatula, and immediately drape it over the broomstick. Leave the cookies in place until they're cool and crisp, roughly two minutes, then gently transfer them to a plate.

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.

WITCH'S BROOMSTICK COOKIES

Steps:

• 1. Heat oven to 350ºF. Mix brown sugar, butter, cream and vanilla in medium bowl. Stir in flour and salt. Shape dough into twenty 1 1/4-inch balls.
• 2. Place pretzel rod on ungreased cookie sheet. Press ball of dough onto the end of each pretzel rod. Press dough with fork to resemble "bristles" of broom.
• 3. Bake about 12 minutes or until set but not brown. Remove from cookie sheet. Cool completely on wire rack, about 30 minutes.
• 4. Cover cookie sheet with waxed paper. Place brooms on waxed paper. Heat butter and chocolate chips over low heat, stirring occasionally, until melted and smooth; remove from heat.
• 5. Spoon melted chocolate over brooms, leaving about 1 inch at top of pretzel handle and bottom halves of cookie bristles uncovered. Drizzle with melted white chocolate chips. Let stand until chocolate is set.

SWEDISH CREAM COOKIES

Steps:

• Mix margarine and flour until crumbly.
• Gradually add half and half.
• Roll out dough and cut with a 1 1/2 inch cutter. (Simple shapes like circles and stars work easiest).
• Dip in granulated sugar.
• Bake at 375 degrees for 7-9 minutes.
• Meanwhile, melt the butter and mix with the yolk, vanilla, and gradually add in the powdered sugar. You can divide this into separate bowls if you want more than one color of frosting.
• Spread frosting between cooled cookies.

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.

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.