Swedish Heirloom Cookies Shugary Sweets

FileDanish butter cookies in container with wrappers, December 2009

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.

swedish tea cookies

Instructions. Cream butter and sugar together until light and fluffy, about 2-3 minutes. Beat in egg and vanilla, about 1 minute. In a separate bowl, mix flour, baking powder, and 1 tsp cinnamon. Add the dry mixture to the butter/sugar mixture and stir to just combine into a cohesive dough (do not overwork).

Swedish Ginger Cookies

Preheat oven to 325F degrees. Cream together, butter, powdered sugar and vanilla blend blend in remaining ingredients. Form dough into 1 in balls. Place 1 inch apart on cookie sheet lined with Reynolds Parchment Paper. Bake 15 - 20 minutes, until set, but not browned. Cool slightly on cookie sheet and roll in powdered sugar.

Swedish Tea Cookies

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.

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Place on ungreased cookie sheetsand prick the tops with a fork. 4. Bake for 8-10 minutes. Place on wire racks to cool. 5. Filling: Beat 1/2 cup butter with the confectioners' sugar, whipping cream and vanilla until light and fluffy. 6. When the cookies are cool, make sandwiches with the cookies and filling.

Swedish Tea Cookies

Ingredients. Add to Shopping List. 1/2 cup confectioners sugar. 1 cup unsalted butter (softened) 2 teaspoons vanilla. 2 cups all-purpose flour. 1 cup pecans (finely ground pecans or almonds) Powdered sugar for dusting.

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Set aside. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and granulated sugar on medium-high speed until it's a light, pale yellow color and fluffy in texture, about 2 to 3 minutes. Add the vanilla, and beat on medium speed until well combined, scraping the bowl as needed.

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In a medium mixing bowl cream the butter and sugar. Add in maple syrup and mix well. In a small bowl combine the flour and baking soda. Gradually add to the creamed mixture and mix well. Divide dough into 8 equal portions. Roll each portion into a 9″ log. Place on an ungreased baking sheet 3″ apart.

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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.

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Cream butter and brown sugar until light and fluffy. Add yolk of one egg and mix well. Gradually add the flour until just combined. Using a small cookie scoop or teaspoon, scoop and roll the dough into small balls. You should have about 16 balls. Place egg white and pecans in two separate small bowls.

Swedish Heirloom Cookies Shugary Sweets

Stir in the cream. Turn out the mixture onto a floured surface. Roll the mixture to a thickness of 0.13 inches. Cut the mixture into circles. Before baking, prick the circles with a fork and sprinkle them with sugar. Bake the circles for 8-10 minutes on an ungreased cookie sheet. Place two cookies together with butter cream.

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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 in the preheated oven until edges are golden, about 8 to 10 minutes.

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Add the yeast to a large bowl. Pour in the water and stir until the yeast dissolves. Add the milk, sugar, salt, eggs, butter, and 2 cups of flour. Mix until smooth. Add in the remaining flour until the dough is easy enough to handle. Turn the dough out onto a lightly floured board or countertop.

Swedish Heirloom Cookies Shugary Sweets

directions. 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.

Swedish Tea Cookies

Step 4: On a clean and dry counter top lay down a sprinkle of flour so the dough doesn't stick. Section out a handful of dough and use the rolling pin to roll it into a sheet about the thickness of a nickel.

Swedish Creams Holiday cookie recipes, Recipes, Tea cookies

1 c Margarine 1/3 c Heavy cream 2 c Flour Granulated sugar plus-colored sugar if desired.. BUTTER CREAM FILLING 1/4 c Margarine or butter 1 1/4 c Sifted powdered sugar 2 tb Milk 1 ts Vanilla 1/4 ts Lemon flavoring 1 c Powdered sugar; about, (up-to 1-1/2). Cut margarine into flour in a mixing bowl till mixture resembles small peas.Stir in cream, thoroughly.