Swedish Dessert Recipes

For Your Personal Smorgasbord: Swedish Dessert Recipes

Swedish Butter Cookie Recipe

1 cup butter, 1/2 cup sugar, 1 egg separated, 1 tablespoon cream, 1 teaspoon vanilla, 2 cups all-purpose flour, 1/2 teaspoon baking powder, 1 cup chopped pecans, red current jelly, or red and green cherries.

Beat till creamy butter, sugar, beaten egg yolk, cream, vanilla; blend and sift in dry ingredients; mix in 1/2 cup pecans. Form dough in balls, beat egg white lightly with a fork, dip each ball in egg yolk, then roll in rest of nuts.

Place cookies on ungreased sheet, making an indentation in each ball, fill dent with jelly, or cherries. Bake at 350°F about 20 minutes or until done.

Swedish Coffee Cake Recipe

This Swedish dessert recipe makes a perfect early treat for Easter time or any special occasion.

2 eggs
4-1/2 cups flour
1/4 cup granular sugar
1 cup brown sugar
1-1/2 cups butter
1/2 cup heavy cream
6 tablespoons heavy cream
1 teaspoon salt
1/2 cup dried currants
2 packages active dry yeast
1/2 cup water
1 cup chopped pecans

Method: Warm the water and dissolve the yeast into it slowly, letting it rest for about five minutes.

Combine the flour, 1/4 cup of sugar, and the salt, then warm a cup of butter and pour it in. To it, add the heavy cream, the eggs, yeast, and currants. Cover and place in the refrigerator to chill for a couple of hours.

Remove and divide the dough into six parts onto a floured surface. Roll each part into a rectangle about 10 inches by 6 inches.

To make the filling, just add the 6 tablespoons of heavy cream to a 1/2 cup of warmed butter, then fold in the brown sugar. Stir in the pecans well.

Spread the filling onto each dough rectangle and roll them up, then pinch the ends to seal. If you want to add a little decorative appearance, curve the dough into a crescent shape. Make a few shallow slices through the dough skin along the length of the roll. Let the dough rise for about 45 minutes.

Bake at 350°F (175°C) for about 20 minutes. Watch them while baking to see that the surface is a golden brown, but the pinched edges are not too dark.

1/2 cup butter, 1/2 cup sugar, 2 eggs, 5 oz flour, 1/4 teaspoon vanilla, shredded almonds.

Cream the butter, add sugar gradually, eggs slightly beaten, flour, and flavoring. Drop by spoonfuls on an inverted buttered dripping-pan. Spread very thinly, using a knife, in circular shapes about three inches in diameter. Sprinkle with almonds, and bake in a slow oven. Remove from pan, and shape at once over the handle of a wooden spoon.

Ingredients: One-half pound of flour, one-half pound of butter, one-half pound of sugar, eight eggs, a little salt.

Rub the sugar and butter to a cream; add the yolks well beaten, the salt, flour, and, lastly, the whites of the eggs beaten to a stiff froth. Put the batter three-fourths of an inch deep into teacups.

Cook by steaming them in a steamer about half an hour. The batter will fill the cups. Turn them out on a hot platter. Serve immediately with a clear brandy sauce in the bottom of the dish. Half the above amount will be sufficient for a small family.