ROSETTES I
Cook this on a rosette iron, then sprinkle with sugar.
Provided by Pat Kersteter
Categories World Cuisine Recipes European Scandinavian
Time 1h45m
Yield 30
Number Of Ingredients 8
Steps:
- Combine eggs, sugar and salt; beat well. Add remaining ingredients and beat until smooth.
- Heat a rosette iron in deep, hot oil (375 degrees) for 2 minutes.
- Drain excess oil from iron. Dip in batter to 1/4 inch from the top of the iron, then dip iron immediately into hot oil (375 degrees).
- Fry rosette until golden, about 30 seconds. Lift out; tip upside down to drain. With fork, push rosette off iron onto a rack placed over paper towels.
- Reheat iron 1 minute; make next rosette.
- Sprinkle rosettes with confectioners' sugar.
Nutrition Facts : Calories 560.9 calories, Carbohydrate 8.2 g, Cholesterol 13.1 mg, Fat 59.2 g, Fiber 0.1 g, Protein 1.1 g, SaturatedFat 7.8 g, Sodium 27.5 mg, Sugar 4.9 g
SWEDISH BUTTER COOKIES
It's impossible to eat just one of these Swedish cookies. Naturally, they're a favorite with my Swedish husband and children-but anyone with a sweet tooth will appreciate this treat. My recipe is "well-traveled" among our friends and neighbors. -Sue Soderland, Elgin, Illinois
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 6 dozen.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 47 calories, Fat 3g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 38mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 0 fiber), Protein 0 protein.
SWEDISH TOSCAS (SWEDISH ALMOND TARTS)
I found this recipe that my mother had written on the back of an envelope. She must have made it a bunch, because there were splatters all over the envelope! I made it and it's really a yummy tart recipe!
Provided by Deanna Latendresse
Categories World Cuisine Recipes European Scandinavian
Time 35m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Cream the butter with the white sugar in a mixing bowl. Mix in 1 cup flour and stir to make a smooth dough. Divide the mixture by placing even amounts into the cups of a 12-cup muffin tin. Press the mixture into the bottom and up the sides of each cup.
- To make the filling, mix the slivered almonds, brown sugar, and 2 tablespoons butter in a small pan. Stir in the cream, and 2 teaspoons flour. Cook and stir the mixture constantly over medium heat until it boils, about 10 minutes. Divide the mixture evenly between the prepared tart shells.
- Bake in preheated oven until tops and crust edges are light brown, about 10 to 15 minutes. Remove from the oven, and cool 10 to 15 minutes before removing the tarts from the muffin pan. Cool completely on a rack.
Nutrition Facts : Calories 165.5 calories, Carbohydrate 17.6 g, Cholesterol 22.9 mg, Fat 10 g, Fiber 0.6 g, Protein 1.9 g, SaturatedFat 5.4 g, Sodium 57.1 mg, Sugar 8.8 g
SWEDISH COOKIE SHELLS
This is a recipe I found on a Web site awhile back but don't remember which one...grrr...old age strikes again. Posting this for ZWT II 2006 Scandinavia. Just a note Zandbakeiser tins are little tart tins 2 to 3 inches in diameter with fluted edges, but if you don't want to go out and spend a bunch of money on this just use your mini muffin pans they work just fine. I make these as gifts, for weddings, and so darned many family events...they are delicious are eaten so fast it amazes me every time.
Provided by Chabear01
Categories Dessert
Time 40m
Yield 10 dozen, 120 serving(s)
Number Of Ingredients 7
Steps:
- Beat butter and sugar together in large bowl until light and fluffy. Beat in egg white, vanilla and almond extract until well blended. Gradually add 1 1/2 cups flour and almonds. Beat until well blended. Stir in enough remaining flour with a spoon to form soft dough. Form dough into 1 inch thick square; wrap in plastic and refrigerate until firm, 1 hour or overnight.
- Preheat oven to 375 degrees F. Press rounded teaspoonfuls of dough into greased sandbakelser tins* or mini muffin cups. Place tins on baking sheet. Bake 8 to 10 minutes or until cookie shells are lightly browned. Cool cookies in tins 1 minute.
- Carefully loosen cookies from tins with point of small knife. Invert tins over wire racks; tap lightly to release cookies; cool completely (cookies should be shell-side up). Repeat with remaining dough; cool cookie tins, or muffin cups between batches.
- Serve cookies shell-side up. Store tightly covered at room temperature or freeze up to 3 months.
Nutrition Facts : Calories 27.5, Fat 1.7, SaturatedFat 1, Cholesterol 4.1, Sodium 11.5, Carbohydrate 2.8, Fiber 0.1, Sugar 1.1, Protein 0.3
SWEDISH CHRISTMAS COOKIES
Provided by Food Network Kitchen
Categories dessert
Time 2h50m
Yield about 3 1/2 dozen cookies
Number Of Ingredients 9
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.
SWEDISH LACE COOKIES (USING SUGAR SUBSTITUTES)
My grandmother came from Sweden and made these for me. They were the only cookies she made besides gingerbread. I have revised to be sugar free and gluten free using Splenda and rice flour.
Provided by Montana Heart Song
Categories Dessert
Time 22m
Yield 36 cookies, 12 serving(s)
Number Of Ingredients 10
Steps:
- In large metal bowl, pour boiling water over the oats. Let set.
- In mixing bowl, beat butter, eggs, splenda, vanilla and molasses (if desired).
- Add the baking powder and the salt to the oats. Mix.
- Add the rice flour and beat inches.
- Add the oat mixture to the egg mixture.
- Make sure it is mixed well.
- Oven 375°F.
- Foil the bottom of two cookie sheets.
- Drop tsp of dough two to three inches apart.
- Watch carefully. These cookies will brown quickly.
- Take off foil when they are still warm.
- Place in custard cups to form if desired.
- Cool. Sometimes I form on the sides of glasses. Serve ice cream in the formed cups.
- I serve applesauce in them also.
Nutrition Facts : Calories 110.9, Fat 3.8, SaturatedFat 1.7, Cholesterol 46, Sodium 215.6, Carbohydrate 15.2, Fiber 1.5, Sugar 0.8, Protein 3.8
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