SWEDISH CREAM WAFERS
These are crisp and puffy sandwich cookies. The filling can be colored to match any occasion.
Provided by Brenda
Categories World Cuisine Recipes European Scandinavian
Yield 30
Number Of Ingredients 9
Steps:
- Combine the 1 cup butter, cream and sifted flour. Mix well and chill for at least 1 hour.
- Preheat oven to 375 degrees F (190 degrees C).
- On a floured board, roll out 1/3 of the dough to 1/8 inch thick. Cut with 1 1/2 inch round cookie cutter. Transfer rounds to waxed paper heavily covered with white sugar. Turn rounds so that both sides are coated with sugar. Place rounds on ungreased baking sheets and prick each round with a fork about 4 times. Repeat with remaining dough.
- Bake at 375 degrees F (190 degrees C) for 7 to 9 minutes. Let cookies cool then put 2 cookies together with the filling.
- To Make Filling: Blend the remaining 1/4 cup of butter, the confectioners' sugar, egg yolk and vanilla together. Tint with food coloring, if desired. You may double the filling for a nicer looking cookie.
Nutrition Facts : Calories 130.2 calories, Carbohydrate 11.8 g, Cholesterol 30.8 mg, Fat 8.9 g, Fiber 0.2 g, Protein 1.1 g, SaturatedFat 5.5 g, Sodium 56 mg, Sugar 5.3 g
SWEDISH CREME
This thick and creamy dessert is my interpretation of my mother's recipe for Swedish krem. It has just a hint of almond flavor and looks spectacular with bright red berries on top. Serve it in glasses to match the occasion. -Linda Nilsen, Anoka, Minnesota
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a large saucepan, combine cream and 1 cup sugar; cook and stir over low heat until a thermometer reads 160° (do not allow to boil). Stir in gelatin until completely dissolved., Remove from heat; stir in extracts. Cool 10 minutes. Whisk in sour cream. Pour into 8 dessert dishes. Refrigerate at least 1 hour., Just before serving, lightly crush raspberries; gently stir in remaining sugar. Spoon over tops.
Nutrition Facts : Calories 440 calories, Fat 32g fat (21g saturated fat), Cholesterol 122mg cholesterol, Sodium 55mg sodium, Carbohydrate 32g carbohydrate (30g sugars, Fiber 1g fiber), Protein 4g protein.
SWEDISH LEMON TEA RING
Make and share this Swedish Lemon Tea Ring recipe from Food.com.
Provided by kitty.rock
Categories Breads
Time 2h50m
Yield 2 rings, 20 servings each, 40 serving(s)
Number Of Ingredients 16
Steps:
- Dissolve yeast in lukewarm water.
- Combine milk, butter, eggs, salt, and sugar in the bowl of a stand mixer; stir in yeast mixture.
- Gradually stir in flour at speed setting 2 or 3 until dough is slightly stiff and pulls away from the sides of the bowl; replace paddle with dough hook and knead at speed setting 2 or 3 for seven minutes.
- After kneading, place dough in a greased bowl, cover with cling wrap, and allow to rise for 1 hour in a warmed oven (set at about 200 F then turned off).
- After dough has risen, punch down and divide in half. Use a rolling pin to form each half into an 8"x14" rectangle. Spread 3 tablespoons of lemon curd on each half; divide the candied lemon peel, citron, and pecans evenly and sprinkle over top of the lemon curd.
- Starting at the wide side, tightly roll each rectangle into a cylinder. Pinch together seams, then shape roll into a circle, pinching together the two ends.
- Place rings on lightly greased baking sheets, seam down. With scissors or a sharp knife, cut down 2/3rd through each ring at 1-inch intervals. Gently pull and twist each section outward so that it lays on its side but is still connected to the ring. Allow to rise for an additional hour in warmed oven until doubled.
- Remove risen rings from oven, then preheat oven to 350º.
- Bake rings on middle rack of oven for 15-20 minutes, until lightly browned. Whisk together the confectioner's sugar, milk, and lemon juice to make a light glaze; spread upon warm rings and sprinkle with grated lemon zest and sparkling sugar.
- Yield: 2 Swedish Lemon Rings, about 20 servings each.
Nutrition Facts : Calories 116.2, Fat 3.8, SaturatedFat 1.1, Cholesterol 14.6, Sodium 76.7, Carbohydrate 18.5, Fiber 0.9, Sugar 7.9, Protein 2.5
LEMON-CREAM SANDWICH COOKIES
A light lemon filling sandwiched between flaky butter cookies makes these a perfect accompaniment to hot tea or coffee.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 2 dozen.
Number Of Ingredients 10
Steps:
- In a bowl, cream butter and confectioners' sugar. Beat in extract. Combine flour and cornstarch; beat into creamed mixture. Divide into two balls; wrap in plastic and refrigerate for 1 hour., On a lightly floured surface, roll each portion of dough to 1/8-in. thickness. Cut into 2-in. rounds. Place on ungreased baking sheets. Bake at 350° for 10-12 minutes or until edges are lightly browned. Remove to wire racks to cool., For filling, in a small bowl, cream butter and confectioners' sugar. Beat in lemon juice and zest. Spread over the bottoms of half of the cookies; top with remaining cookies.
Nutrition Facts : Calories 142 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 77mg sodium, Carbohydrate 17g carbohydrate (9g sugars, Fiber 0 fiber), Protein 1g protein.
JAC'S FAVORITE - SWEDISH LEMON SOUR CREAM CARDAMOM SQUARES
This one is for my sister Jac, who loves all things cardamom. She begs for this dish when she visits and usually takes the leftovers, if there are any home with her. My sis loves the cardamom to be really strong in this dish I usually add 1 tsp for her. I have added a lot less to the ingredients list to achieve a softer more subtle flavor.
Provided by Baby Kato
Categories Dessert
Time 50m
Yield 9 squares
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F.
- Grease a 8 inch cake pan and line with either parchment paper or waxed paper.
- In a large bowl add the flour, baking soda, salt and cardamom, set aside until needed.
- Beat the butter until creamy and slowly add the sugar beating until the mixture is light and fluffy.
- Add the eggs one at a time, beating well after each egg.
- Mix the sour cream with the lemon juice and lemon rind, blending well.
- Fold the flour into the mixture in 3 batches alternating with the sour cream mixture.
- Spoon into the cake pan making sure to smooth the surface and bake in a preheated 350 degree oven for 45 minutes until firm to the touch.
- After removing from oven, you may want to loosen the cake with a knife so that it doesn't stick when you turn out onto a wire rack to cool completely.
- When cold you may cut into squares, dust with icing sugar and enjoy.
Nutrition Facts : Calories 391.6, Fat 20.5, SaturatedFat 12.2, Cholesterol 111.5, Sodium 275.4, Carbohydrate 48, Fiber 0.7, Sugar 30.2, Protein 5
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