SWEDISH SPRITZ
A touch of almond extract gives these spritz wonderful flavor. For Christmas, you could tint half of the dough with red food coloring and the other half with green. —Irmgard Sinn, Sherwood Park, Alberta
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 4 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and extracts. Combine the flour and baking powder; gradually add to the creamed mixture., Using a cookie press fitted with the disk of your choice, press dough 1 in. apart onto ungreased baking sheets. Bake at 350° until edges are firm and lightly browned, 12-13 minutes. Remove to wire racks to cool. Frost and decorate as desired.
Nutrition Facts : Calories 68 calories, Fat 4g fat (2g saturated fat), Cholesterol 14mg cholesterol, Sodium 42mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 0 fiber), Protein 1g protein.
SWEDISH SPRITZ (SPRITSKRANSAR)
Make and share this Swedish Spritz (Spritskransar) recipe from Food.com.
Provided by LAURIE
Categories Dessert
Time 20m
Yield 45 cookies
Number Of Ingredients 6
Steps:
- Cream butter and sugar very well.
- Add egg yolk and extract.
- Stir in almonds and flour a little at a time until dough is smooth and not too firm.
- Shape with a cookie press into rings or "S" shapes on buttered cookie sheets.
- Bake at 375 for 8-10 minutes till golden yellow in color.
- Let cookies cool on sheet.
Nutrition Facts : Calories 72.3, Fat 5, SaturatedFat 2.7, Cholesterol 15, Sodium 29.8, Carbohydrate 5.9, Fiber 0.3, Sugar 1.4, Protein 1
SPRITSKRANSAR (SPRITZ RINGS, SWEDISH)
Swedish Sprtiz cookies, served at christmas time. This recipe has been handed down through my family and is made every Christmas. I can remember my Grandmother making these when I was a boy, as I waited for the beaters.
Provided by Dave Nelson
Categories Dessert
Time 38m
Yield 36 depending on the size you make them
Number Of Ingredients 5
Steps:
- Place butter and sugar in a bowl and after butter has softened mix in egg yolk.
- Add almond extract and beat until creamy.
- Add flour and mix well.
- Place dough into cookie press and use the small star shaped cutout.
- Press dough and form into rings, aprox. the size or a quarter.
- Bake in a hot oven (400) 6 to 8 minutes or until lightly golden on top.
- Cool before putting away.
SWEDISH GROUND ALMOND SPRITZ COOKIES
This is an authentic Swedish Almond Spritz recipe handed down through the family from Swedish Ancestors. It's the only recipe I've ever know that includes real almonds and not just almond flavoring. It's a delectable cookie!
Provided by AKBELL
Categories World Cuisine Recipes European Scandinavian
Time 1h20m
Yield 48
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spread the almonds out on a baking sheet. Bake in the preheated oven for 10 to 15 minutes, until lightly browned or until they give off an aroma. Remove from the oven, and allow to cool completely. Grind to a consistency resembling rough sand in a food processor or blender. Be sure almonds are cool, or you will make almond butter.
- In a medium bowl, cream together the butter and sugar until light and fluffy. Beat in the egg, then stir in the almond extract and milk. Sift in the flour, baking powder and salt, and mix in along with the ground toasted almonds to form a soft dough. Refrigerate the dough for 15 to 20 minutes. This will help the cookies keep their shape after pressing.
- Lightly grease cookie sheets, and fill cookie press with dough. Press out cookies at least 1 inch apart depending on the size. You can experiment with different cookie designs. I've found most true Swedes tend to use the star shape, however, you're free to use whatever shape suits your fancy.
- Bake for 8 to 10 minutes in the preheated oven, until cookies are lightly browned. Cool on the cookie sheets for a minute before transferring to a wire rack to cool completely.
Nutrition Facts : Calories 84.1 calories, Carbohydrate 8.6 g, Cholesterol 14.1 mg, Fat 5.1 g, Fiber 0.4 g, Protein 1.2 g, SaturatedFat 2.6 g, Sodium 42.6 mg, Sugar 4.3 g
KINDERPUNSCH
Make and share this Kinderpunsch recipe from Food.com.
Provided by Alia55
Categories Beverages
Time 15m
Yield 1 1/2 quarts
Number Of Ingredients 6
Steps:
- In a 3 quart saucepan, bring water, sugar, cloves and cinnamon to boil.
- Stir in juice and heat through. Do not boil.
- Take spices out and pour over lemon slices in serving bowl.
- Serve warm.
Nutrition Facts : Calories 592.2, Fat 0.8, SaturatedFat 0.1, Sodium 20.6, Carbohydrate 154.6, Fiber 3.9, Sugar 142.9, Protein 1.2
SWEDISH ROSE SPRITZ
A spritz is a still or sparkling wine-based cocktail served with a small amount of liqueur and a splash of seltzer or soda.-Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Time 5m
Yield 1 serving
Number Of Ingredients 3
Steps:
- Fill a wine glass or tumbler three-fourths full of ice. Add wine and elderflower liqueur. Top with a splash of lemon seltzer; stir gently.
Nutrition Facts : Calories 189 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 7mg sodium, Carbohydrate 19g carbohydrate (14g sugars, Fiber 0 fiber), Protein 0 protein.
SWEDISH SPRITZS
This was a cookie we always had at Christmas to celebrate a Swedish tradition.
Provided by Gertrude Ramsey
Categories World Cuisine Recipes European Scandinavian
Yield 12
Number Of Ingredients 6
Steps:
- Combine butter or margarine, sugar, egg, almond extract, and salt. Cream together well. Add 1 1/4 cup sifted flour. Mix thoroughly.
- Place dough in cookie press, and make long strips. Place on cookie sheet that has been lightly sprayed with oil.
- Bake at 350 degrees F (175 degrees C) . Check at eight minutes. It will take at least ten minutes to cook. Bake until slightly brown. Cut into two or three inch cookies as soon as taken from the oven. If baked on an air bake cookie sheet, cooking will take a few minutes longer.
Nutrition Facts : Calories 255 calories, Carbohydrate 26.6 g, Cholesterol 56.2 mg, Fat 15.9 g, Fiber 0.4 g, Protein 2 g, SaturatedFat 9.9 g, Sodium 115.1 mg, Sugar 16.7 g
GATA (KATA) ARMENIAN SWEET
Make and share this Gata (Kata) Armenian Sweet recipe from Food.com.
Provided by Ambervim
Categories Yeast Breads
Time 55m
Yield 24 Pieces
Number Of Ingredients 14
Steps:
- In a mixing bowl, combine the yeast with 1 cup sour cream; set aside for 10 minutes. Add butter and mix well. Add the egg, oil, and vinegar and mix well. Add the sifted flour gradually and continue mixing. Knead dough for about 15 minutes until smooth and firm so that it does not stick to your hands. Gather dough into a ball and cover with plastic wrap. Refrigerate the dough overnight. To make the filling, mix together 1 cup of the melted butter and 2 cups flour. Add 1-1/4 cups sugar and 1/2 teaspoon vanilla; stir constantly for 1 minute, so that the mixture does not stick to your hands and becomes smooth and even. Set aside.
- Armenian RecipesPreheat oven to 350 degrees F. Remove dough from the refrigerator; divide it into 8 equal balls. Place each ball on a lightly floured board. Roll each ball out to a rectangle measuring 10-by-6 inches, or as thin as possible with the aid of rolling pin. Paint each rectangle with melted butter. Spread 1/4 cup filling into the center of each rectangle and roll out the filling over it with the aid of a rolling pin. Fold in about 1/2 inch of the rectangle on each side. Roll up dough into a cylinder. Place rolling pin on pastry roll and flatten slightly lengthwise. Cut the roll diagonally with a sharp knife or serrated knife into 2-inch equal slices. Place pastry about 2 inches apart on a lightly floured baking pan. (Be careful not to spill out any filling.).
- Paint the surface of each pastry with the glaze (mixture of beaten egg and brown. Place baking pan in the oven and bake for 15 to 30 minutes, or until golden brown. Remove the baking pan from oven and allow the pastries to cool.
Nutrition Facts : Calories 312.9, Fat 18.7, SaturatedFat 11.1, Cholesterol 67.3, Sodium 80.9, Carbohydrate 32.9, Fiber 0.9, Sugar 10.9, Protein 4
SWEDISH SEMLOR
A traditional Swedish recipe. You eat semlor on "Fettisdagen", second Tuesday in February, during Lent. It's best described as a cream bun with almond paste. A traditional way to eat this bun is to put the 'semla' in a bowl with warm milk, also known as 'hetvägg' translated it will be 'hot wall'. Or you can just enjoy it with a cup of coffee.
Provided by Tophondo
Categories Breads
Time 2h20m
Yield 16-20 semlor
Number Of Ingredients 12
Steps:
- Melt the butter in a saucepan, pour in the milk och warm until lukewarm (99 F).
- Crumble the yeast in a bowl and stir in a little of the warm butter/milk until the yeast is completely dissolved.
- Add the rest of the butter/milk, salt, sugar, cardamom and most of the flour (save some for the rest of the baking). Work the dough smooth and shiny. It should let go from the edges of the bowl. Allow the dough to rise under a baking cloth for 40 minutes.
- Sprinkle flour over a baking board and place the dough there. Make 1 bun per person by rolling the dough against the baking board in your cupped hand.
- Put the buns on a baking tray with oven paper and allow them to rise for an additional 30 minutes. Preheat the oven to 440°F.
- Brush the buns with the beaten egg and bake them for about 10 minutes in the middle of the oven. Let them cool on an oven rack under a baking cloth.
- Cut of a cover on each bun. Take out a part of the crumb and put it in a bowl. Crumble in almond paste, mix and dilute with the milk to a rather soft mixture.
- Distribute the filling in the buns. Whip the cream and put a large dollop in every bun.
- Put the cover on and sift some confectioners' sugar over 'semlorna'.
Nutrition Facts : Calories 313.1, Fat 19.3, SaturatedFat 8.9, Cholesterol 75.9, Sodium 70.4, Carbohydrate 30.3, Fiber 4, Sugar 9.6, Protein 7.6
PAN DE POLVO (MEXICAN SHORTBREAD)
Pan de Polvo is traditionally served at Christmas, Weddings, and Quinceneras. This recipe is one of my families favorites at Christmas time, and I know your family will enjoy it also.
Provided by Ernesto Carreon
Categories Dessert
Time 3h
Yield 60 cookies
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees.
- Cut shortening into flour until mixture resemble coarse corn meal.
- Add hot cinnamon and 1/4 cup anise tea and kneed dough until smooth.
- This will take a while.
- Roll dough into 1 inch diameter logs about 12 inch long.
- Cut logs into 1/4 in thick circles.
- Place close together on cookie sheet, but not touching.
- They spread very little to not at all.
- Bake for 15 to 20 minutes, or until bottom side of cookie become lightly golden brown, and when cookie is cut in half, it looks baked all the way through.
- Combine granulated sugar and ground cinnamon.
- While cookies are still hot, roll each one in sugar and cinnamon coating with a fork until well coated.
- Place the cookies on cooling rack and cool completely.
CLASSIC SWEDISH TOAST SKAGEN
From About.com, this is a classic Swedish recipe. First introduced in 1958, Toast Skagen is now served at many restaurants across the country. It's a recipe that lends itself to experimentation - try adding minced onion or grated horseradish to taste (some recipes even add a dash of chili sauce), or substitute baked potatoes or avocados for the fried toast points.
Provided by CaliforniaJan
Categories Swedish
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cut the crusts from the bread. Spread butter of both sides and fry the toast in a skillet over medium heat (or better yet, over a backyard grill) until toasted, flipping once. Remove from the pan and cut each piece in half diagonally.
- Gently fold together the baby shrimp, mayonnaise, sour cream, and chopped dill; spoon the mixture on the toast points.
- Top each toast with a teaspoon of salmon roe. Garnish with lemon slices and additional dill and serve.
GREAT-GRANDMAS SWEDISH SPRITZ RECIPE
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
- Beat butter with an electric mixer in a large bowl until light and fluffy. Slowly add sugar while beating until the mixture should be noticeably lighter in color. Add the egg yolks one at a time, allowing the first to blend into the butter mixture before adding the other. Beat egg white and almond extract into the mixture. Pour the flour in small amounts into the mixture while beating; continue beating until fully incorporated.
- Using a cookie press, press dough onto prepared baking sheet.
- Bake in the preheated oven until the edges are golden, 8 to 10 minutes. Allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.
Nutrition Facts : Calories 313.6 calories, Carbohydrate 31.5 g, Cholesterol 69.3 mg, Fat 19.2 g, Fiber 0.8 g, Protein 3.5 g, SaturatedFat 11.9 g, Sodium 134.9 mg, Sugar 10.1 g
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