BROWN SUGAR COOKIES
These cookies have a warm toffee note from the brown sugar. Add spices like cinnamon, ginger or nutmeg for another variation.
Provided by Food Network Kitchen
Categories dessert
Time 3h55m
Yield about 30 cookies
Number Of Ingredients 12
Steps:
- For the cookies: Whisk together the flour, baking powder and salt in a small bowl.
- Beat the brown sugar and butter with an electric mixer on medium speed in a large bowl until light and fluffy, about 5 minutes; beat in the egg, then the vanilla. Add the flour mixture and mix on medium-low speed until completely incorporated. Divide the dough in half, pat into 2 discs about 1/4 inch thick, wrap in plastic wrap and refrigerate until firm, about 1 hour and up to overnight.
- Position oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper.
- Let the dough sit at room temperature for a few minutes to make rolling easier. Roll out 1 disc of dough at a time between 2 pieces of parchment paper until 1/8 inch thick. Cut out shapes with the cookie cutters and arrange about 2 inches apart on the prepared baking sheets.
- Bake until the cookies are golden brown on the bottom, 10 to 12 minutes. Let the cookies cool on the baking sheets until firm enough to transfer to a wire rack; let cool completely.
- Gently gather any scraps into a ball and press into a disc; wrap in plastic wrap and refrigerate the disc until firm enough to roll, about 1 hour. Cut out as many cookies as possible and bake.
- For the royal icing: Beat the confectioners' sugar, meringue powder and 1/3 cup water with an electric mixer in a large bowl until stiff peaks form. Beat in the food coloring if using. (The icing can be stored in an airtight container at room temperature for up to 2 days.)
- Decorate the cookies with the icing; top with decorating sugar and sprinkles if using.
SWEDISH GINGER COOKIES
There is little good in any Christmas cookie except the thought behind it. This may be doubly true for Swedish ginger cookies, a recipe that I have cherished for years, but I often feel it should come with a special warning. The principal ingredient in a batch of Swedish ginger cookies - the one that really does the trick - is 3/4 of a cup of bacon fat. You can never be too certain these days about what people will allow themselves to enjoy. Their ideas about what is good for them may be circumscribed by their upbringing, their religion or their proximity to a pig. However, I suspect that the Swedish cook who came up with this recipe was simply hemmed in by her larder. She had a pan of drippings and some extra sugar and spices, and she made a thin, brown cookie that tasted sweetly of smoke.
Provided by Cathy Horyn
Categories dessert
Time 30m
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Line two cookie sheets with parchment paper.
- In a food processor fitted with a metal blade, combine all ingredients. Spin until dough forms.
- Chill the dough in the refrigerator for a few hours. Drop the dough in 1-tablespoon lumps on a cookie sheet, form into balls, roll in sugar, space 2 inches apart and press flat with fingers. Bake in the oven for about 10-12 minutes until dark brown. Let cool on baking sheet for a few minutes, then transfer to a baking rack to finish cooling.
Nutrition Facts : @context http, Calories 300, UnsaturatedFat 10 grams, Carbohydrate 31 grams, Fat 18 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 8 grams, Sodium 295 milligrams, Sugar 5 grams, TransFat 0 grams
BROWN SUGAR COOKIES
These are really tasty. The flavor is even stronger if you let them sit after baking them overnight!
Provided by Noelle Hall
Categories Desserts Cookies Drop Cookie Recipes
Time 50m
Yield 60
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Beat brown sugar, butter, eggs, and vanilla extract together in a bowl using an electric mixer until smooth and creamy.
- Whisk flour, baking powder, and salt together in a separate bowl. Stir flour mixture into butter mixture until dough is fully combined.
- Pour confectioners' sugar onto a large plate. Spoon dough, 1 1/2 teaspoons per cookie, onto confectioners' sugar and roll to coat. Arrange coated dough on a baking sheet.
- Bake in the preheated oven until edges are lightly browned, 12 to 14 minutes. Cool cookies on baking pan for 2 minutes before transferring to a wire rack to cool completely.
Nutrition Facts : Calories 61.6 calories, Carbohydrate 10.8 g, Cholesterol 10.3 mg, Fat 1.8 g, Fiber 0.1 g, Protein 0.8 g, SaturatedFat 1 g, Sodium 29.5 mg, Sugar 6.8 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.
BRUNA KAKOR (SWEDISH COOKIES)
This is out of Penzeys One Magazine. They are like a shortbread or sugar cookie. I made them for a Christmas party and they were a huge success. I am posting here for easy access!
Provided by Cinnamon1025
Categories Dessert
Time 20m
Yield 4 dozen
Number Of Ingredients 6
Steps:
- Preheat oven to 350.
- Beat together butter and sugar.
- Add all other ingredients and mix.
- Divide dough into 4 balls.
- Roll each ball into a 12 inch log and place on ungreased cookie sheets, 2 per sheet.
- Bake about 15 min until lightly browned. Be careful not to let bottoms burn.
- Cut into strips with a pizza cutter while still slightly warm.
Nutrition Facts : Calories 865.1, Fat 46.7, SaturatedFat 29.2, Cholesterol 122, Sodium 649.8, Carbohydrate 106.4, Fiber 1.7, Sugar 53.4, Protein 6.9
SWEDISH HAVREFLARN COOKIES
Swedish / Scandinavian Oatmeal Lace Cookies. Crisp and lovely. I have adapted my recipe from several sources, and adjusted through trial and error. :-)
Provided by bidness44
Categories Dessert
Time 22m
Yield 30 Cookies, 10 serving(s)
Number Of Ingredients 10
Steps:
- Melt your butter in the microwave or in a small pot on the stove. Set aside.
- Use your blender or mini-food processor to whirl the oats into small bits. Do not process too long, you don't want powder, just smaller bits.
- Do the same with the toasted, cooled almonds, or chop very fine manually.
- Mix the melted butter, oats and almonds till well blended.
- Whisk egg and sugar together until sugar is dissolved completely and mixture is a smooth yellow color. Add extracts. Mix well. Add butter, oats and almond mixture. Mix well. I like to use a rubber spatula.
- Whisk 2T flour, baking powder and salt together, add to sugar/oats mixture. Mix until well blended. (Now, adjust Flour as needed, depending on your tastes and the humidity of the day. Start by adding a T at a time until batter is where you want it.) Batter should be relaxed, but NOT runny. Should not be stiff.
- Using a teaspoon, place small spoonfuls on a SILPAT covered sheet pan. (if you don't have Silpats, use parchment paper, but this works best with Silpats.) Place them well apart, at least 2 inches. On my large pans, I usually place 8 spoonfuls.
- Place on middle rack in preheated 350°F oven. Set timer for 6 minutes.
- Rotate pan after 6 mins, then set timer for 1 minute, and check again. Repeat until the edges of each lacy cookie are starting to turn a nice caramel brown, maybe no more than a quarter of an inch in, no more. I usually end up doing no more than 2 minutes. ---Do. Not. Overbake!---.
- Remove from oven. Put your next prepared cookie sheet into the oven and set the timer.
- Let this first sheet cool 2 minutes Then, lift entire Silpat with cookies on it off the first cookie sheet and place on cooling rack. In a few minutes you can remove them from the rack and place in your container.
- Set the hot cookie sheet somewhere to cool off quickly. When you portion out your next batch of cookies, you don't want to be working with a hot cookie sheet.
- Lather, Rinse, Repeat until you have used up all the dough.
- NOTE: as the dough sits, the cookies may not expand into the lacy goodies they usually spread into, as the flour and oats absorb the moisture. This may be great if you want a little thicker cookie. However, if you want to maintain the crispy laciness, add a tiny teaspoonful of water to the dough, mixing very well, before portioning it out again.
- Also, everyone's oven is different. Watch your first batches to fine-tune the temp and timing.
- This recipe makes about 30 or more cookies, depending on your portion size.
- Enjoy!
Nutrition Facts : Calories 226.2, Fat 12.3, SaturatedFat 6.3, Cholesterol 43, Sodium 253.5, Carbohydrate 26.5, Fiber 1.7, Sugar 15.4, Protein 3.4
BROWN SWEDISH COOKIES
This recipe came to me from my Grandma Erickson. How far back into the Erickson or Gustafson family it originated, I can't say. The recipe looks a lot like plain sugar cookies but, the honey gives them a subtle but unique flavor. Sorry about the sugar confusion. The brown comes from the baking but I find that having them not so brown is better than burnt. That said, if you can watch them closely, a nice golden brown gives an added dimension to them, but be careful, they will burn in a heart beat.
Provided by aremac
Categories Dessert
Time 25m
Yield 30-40 cookies
Number Of Ingredients 5
Steps:
- Cream together Butter, Sugar and Honey.
- Then add flour and Baking Soda to make dough.
- Roll the dough into small balls and place on a baking sheet.
- Use a cookie press or the bottom of a drinking glass dipped in sugar to flatten the dough balls.
- Pre-heat an oven to 300°F.
- Bake cookies for about 10 minutes (watch carefully, they burn easily).
- When cookies are light brown, remove from oven and place on a wire rack to cool.
Nutrition Facts : Calories 55.9, Fat 3.1, SaturatedFat 1.9, Cholesterol 8.1, Sodium 48.1, Carbohydrate 6.7, Fiber 0.1, Sugar 3.5, Protein 0.5
CHOKLADBISKVIER (SWEDISH CHOCOLATE MERINGUE COOKIES)
My Swedish mother's recipe is not easy, but the results are worth the effort! A delicate, almond and meringue base layer is topped with chocolate buttercream, then glazed with dark chocolate. Store in the refrigerator or freezer.
Provided by sonjagroset
Categories World Cuisine Recipes European Scandinavian
Time 1h37m
Yield 30
Number Of Ingredients 11
Steps:
- Beat egg whites in a glass, metal, or ceramic bowl until medium peaks form. Sprinkle in white sugar with mixer running; beat until thoroughly combined. Fold in ground almonds and bread crumbs until evenly combined. Let meringue batter rest for 10 to 15 minutes.
- Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
- Stir confectioners' sugar and cocoa powder together in a small bowl.
- Beat 1 cup butter in a large bowl until smooth. Add confectioners' sugar mixture in 2 to 3 additions, mixing thoroughly after each addition. Beat in vanilla extract and salt until combined.
- Scoop meringue batter onto baking sheets in 2-tablespoon portions.
- Bake in the preheated oven until firm but not browned, 10 to 12 minutes. Cool on the baking sheets for 5 minutes. Transfer cookies to a cooling rack to cool completely, about 10 minutes.
- Flip each meringue cookie over; frost with 1 to 2 tablespoons of the butter mixture. Arrange on a flat plate or baking sheet.
- Freeze meringue cookies until firm, 30 to 45 minutes.
- Combine semisweet chocolate and 6 tablespoons butter in a microwave-safe bowl. Microwave in 30-second intervals, stirring after each interval, until glaze is smooth.
- Dip each cookie into the glaze, frosted-side down, until completely coated. Refrigerate or freeze until set.
Nutrition Facts : Calories 184.7 calories, Carbohydrate 18.7 g, Cholesterol 22.4 mg, Fat 12 g, Fiber 1 g, Protein 2 g, SaturatedFat 6.4 g, Sodium 32.3 mg, Sugar 15.5 g
SWEDISH BUTTER COOKIES
Made with hard boiled egg yolks to add a twist of body and flavor to the usual cookie press spritz!
Provided by CECILIAMORISON
Categories Desserts Cookies Butter Cookie Recipes
Time 40m
Yield 24
Number Of Ingredients 5
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.
Nutrition Facts : Calories 244.4 calories, Carbohydrate 24.2 g, Cholesterol 40.7 mg, Fat 15.6 g, Fiber 0.6 g, Protein 2.3 g, SaturatedFat 9.7 g, Sodium 109.4 mg, Sugar 8.4 g
SWEDISH COOKIES (BRUNSCRACKERS)
This is a recipe that my husband's nana has made for years. They are the easiest cookies I have ever made. The ingredients were harder to find than it was to make the cookies. They are like potato chips, you cannot eat just one!
Provided by SHEILAKAY77
Categories World Cuisine Recipes European Scandinavian
Time 37m
Yield 12
Number Of Ingredients 6
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.
Nutrition Facts : Calories 286.8 calories, Carbohydrate 35.5 g, Cholesterol 40.7 mg, Fat 15.5 g, Fiber 0.6 g, Protein 2.3 g, SaturatedFat 9.7 g, Sodium 216.3 mg, Sugar 17.6 g
SWEDISH FARMER COOKIES
This is an old family recipe. These cookies are very easy and quite delicious! Prep time does not include chilling time.
Provided by Hey Jude
Categories Dessert
Time 30m
Yield 48 cookies
Number Of Ingredients 6
Steps:
- Cream butter well.
- Gradually add sugar, then blend in corn syrup, mixing well.
- Add nuts.
- Blend flour and baking soda, then add to butter mixture.
- Roll dough into logs.
- Wrap in waxed paper and chill well.
- Slice thin (about 1/4 inch) with a sharp knife.
- Bake on greased cookie sheet at 375° for about 10 minutes.
SWEDISH BUTTER COOKIES
From 'Taste of Home Cookies' - These are a crisp butter cookie with a secret ingredient. What coffee does for chocolate, the very small amount of maple syrup does for these butter cookies - rich, buttery, mmmmm! The dough rolls into logs and I cut with a pizza cutter for quick production.
Provided by Connie K
Categories Dessert
Time 35m
Yield 6 dozen
Number Of Ingredients 6
Steps:
- In a mixing bowl, cream butter and sugar.
- Add maple syrup; mix well.
- Combine the flour and baking soda; gradually add to the creamed mixture.
- Divide the dough into eight portions; Roll each portion into a 9-inch log.
- Place 3-inches apart on ungreased baking sheets.
- Bake at 300°F for 25 minutes or until lightly browned.
- Cut into 1-inch slices (I use a pizza cutter and go through all on a sheet at once).
- Remove to wire racks to cool.
- Dust with confectioners' sugar.
Nutrition Facts : Calories 568.1, Fat 31.1, SaturatedFat 19.5, Cholesterol 81.3, Sodium 428.7, Carbohydrate 69.3, Fiber 1.1, Sugar 37.4, Protein 4.6
SWEDISH SPICE COOKIES (MUSKOTSNITTAR)
Also known as nutmeg slices, these easy-to-make cookies boast two more warming spices -- cinnamon and ginger -- and are just the thing for a coffee break. A fork is all you need for the striking linear decoration on top.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 48
Number Of Ingredients 7
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.
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