Swedish Creme Cookies?!
Swedish Creme Cookies?
Does anyone remember them from the 70's, what happend to them?
Answers:
here s some Swedish cream cookies recipes
Hope you enjoy them!
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Dr?mmar- means dreams.
3 cubes of butter - 3/4 pound
3 cups flour, unsifted, sifted.. I never bothered
3/4 cup sugar
1 teaspoon ammonium carbonate - this is really important. You can get this at a good delicatessan.. in a pinch, can substitute baking soda, but results won't be the same
1 teaspoon vanilla
Blanched almonds - halves or slivers (used on top of cookie)
Pre heat oven to 350 degrees.. get out baking sheet.. no need to grease it
Brown butter over medium heat. I mean really get it brown. The butter will get all foamy: don't be alarmed. Keep stirring occasionally.. don't want it to burn.
Stir in rest of ingrediants, except slivered almonds.. and yes add everything right into the same pan you used to brown butter - no need to dirty a bowl (I hate dishes)
You might want to let this mixture cool a bit first to handle; your own choice. Roll the dough into balls the size of walnuts. Place on your cookie sheet. Top with almonds. Press the almonds into the cookie a bit so it will stay, but don't flatten the cookie like a pancake.
Bake for 12 - 15 minutes. Let these cool on the sheet for a few minutes; hot cookies are pretty fragile most of the time. Transfer to wire racks to cool the cookies completely before you store them.
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Strassburgare
2 cubes butter-1/2 pound, softened
1/2 cup powdered sugar
1 1/2 Tablespoons vanilla sugar (this is available at a good delicatessen. If you cannot find it you can stick a whole vanilla bean in some plain white sugar and let it sit for a week)
1 cup flour - I never sift.. lazy
1/2 cup potato flour - This is really important. This is what gives the cookie it's unique texture. I have seen this at good grocery stores and delicatessans
Food coloring ( red, green are nice for Christmas)
Pre heat oven to 325 degrees. Get out a baking sheet.. no greasing.
Beat the butter with the powdered sugar til smooth. Add the vanilla sugar. Set this aside.
In a new bowl, mix together flour and the potato flour. Gradually add this mixture to the butter sugar mixture. Mix til thoroughly blended. Color the dough red or green or don't color it... your choice.
Place dough in a cookie press; some call it a cookie gun, but I get laughed at when I call it a gun :) Press out cookies in desired shape.. I use a christmas tree. Use what you want to shape them into.
Bake for about 10 minutes. You don't want these to get brown, but you don't want them doughy. Let these cool on the sheet for a few minutes; hot cookies are pretty fragile most of the time. Transfer to wire racks to cool the cookies completely before you store.
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Chocolad Pinar
2 cubes butter - 1/2 pound, softened
1 cup sugar
2 whole eggs
2 teaspoons baking powder NOT baking soda
1 Tablspoon cocoa powder NOT cocoa mix. I get Hersheys
2 3/4 cup flour.. I never sift
Chopped almonds (for topping)
Pre heat oven to 325 degrees. Get out an ungreased cookie sheet.
Mix butter and sugar. Add 1 egg and beat(or beat egg first then add to butter - I am too lazy to do this and adding it directly works fine.)In a second bowl, mix cocoa powder, baking powder and 2 1/2 cups of the flour. Stir the dry mixture into the butter mixture.Mix well.
Divide dough into 6 parts. Roll out each section to 1" wide by however long your baking sheet is.. After you roll, the dough, 3 rolled sections should fit on a normal sized baking sheet.
Brush tops with beaten egg ( this is where you use the second egg) and sprinkle with powdered sugar (if you have any pearl sugar, looks really neat on top) and chopped almonds.
Bake for about 10 minutes. Cool on sheet slightly. Slice each portion of dough into individual cookies; cutting on a slight angle makes em look nice.
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Havreflan - Oatmeal wafers
1/2 cup butter
3/4 cup sugar
2 tablespoons flour
1 teaspoon cinnamon
1 teaspoon baking powder
1 egg
1 cup oatmeal
Aluminum foil
3 or 4 cardboard tubes, like from paper towels, gift wrap
Preheat oven to 375 degrees. Butter cookies sheets well AND flour them. Wrap the cardboard tubes in aluminum foil and set aside.
Melt the butter. Stir in remaining ingredients. and mix until well blended. Drop the batter from a teaspoon approx. 3 inches apart on the cookie sheet.
Bake for 6-8 minutes.. just til cookie looks "set" It is going to be very thin looking
After removing sheet from oven. let sit for a couple of minutes. Remove each cookie and drape over the foil covered tubes (this gives them a neat curl). The cookies are very delicate when they are hot, so work quickly and carefully. If you don't want to drape them over the foil tubes, not necessary.. this part is kinda scary to me; always afraid of breaking the cookies.
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Sundsvallkakor
1 cup sugar
1/2 cup butter
1/2 cup vegetable shortening
1 egg yolk
1 cup shredded coconut
2 cups flour, unsifted
1 teaspoon ammonium carbonate -You can get this at a good delicatessan.. in a pinch, can substitute baking soda, but results won't be the same
Pre heat oven to 350 degrees. Get out baking sheet, ungreased.
Cream butter and shortening til smooth. Add sugar. Mix til blended. Beat in egg yolk. Stir in coconut.
Mix flour and ammonium carbonate in a second bowl. Add to butter mixture; stir til blended. Roll into small balls, like size of small walnuts. Place on ungreased baking sheets. Flatten the cookie balls with a fork tine, making a criss cross pattern
Bake for 10-12 minutes, or til edges start to brown.Let cool a few minutes on cookie sheet, before removing.
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Mandelspritsar
1/4 lb. almonds, blanched and ground finely
1 lb ( 4 cubes) softened butter
1 cup sugar
1 egg yolk
1 Tablespoon cream
1 teaspoon almond extract
4 cups flour
Pre heat oven to 400 degrees.. get out baking sheet.. no need to grease it
Cream together butter and sugar. Add egg yolk and cream.. mix well. Stir in flour and ground almonds ( some people stir them together first then add to butter mixture, but I am sure you already know I am too lazy to do this and it works fine adding them straight to butter mixture)Mix well. Get out your cookie press/gun.I make these into either wreaths, stars or logs.. any shape will do.
Bake for 8-10 minutes, or until the edge just barely start to get a little color.
Let these cool on the sheet for a few minutes; hot cookies are pretty fragile most of the time. Transfer to wire racks to cool the cookies completely before you store.
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French Waffles - swedish name coming when my mother tells me what it is :)
2 cubes of butter(1 cup), softened
1 1/2 cups of flour
6T cream
1 cube softened butter (1/2 cup)
3/4 cup powdered sugar
1 egg yolk
2 tsp arrak or another flavoring ( this is a swedish punch. You can use any sort of flavoring you want. I usually substitute amaretto
Pre heat oven to 350 degrees.. get out baking sheet.. no need to grease it
Cream together 2 cubes of butter and flour. Add cream.. mix well. Form a dough. Roll out dough on a cutting board dusted with regular sugar, not powdered. Using a round cookie cutter, or a drinking glass, cut into circles.. repeating til the dough is all gone. You can re roll the leftover cuttings as many times as you need to. The next step is rolling out the little circles - If you have a fancy rolling pin, one with bumps or little squares on it, you can use it to roll the circles out. Roll each circle so it is somewhat oblong. or don't roll them out again. You CAN leave these as circles. Place cookies on the baking sheet and bake for 6 minutes. The edges of these will get very very slightly brown. Cool on cookie sheet then transfer to wire racks.
To make the filling - cream together 1 cube butter,powdered sugar, egg yolk and flavoring.
To assemble - find to cookies about the same size. Spread some of the cream mixture on one cookie and top with the second cookie... making a sandwich. Repeat until you have used up all the cookies.. Darn, there might be some mismatched ones you have to eat .
i ate them all.
im sure there around this world somewhere.... are they goood?=)-