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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 dozen 329g Recipe makes 2 1/2 dozen) |
||
| Calories 1340 | ||
| Calories from Fat 689 | (51%) | |
| Amount Per Serving | %DV | |
| Total Fat 76.6g | 117% | |
| Saturated Fat 47.5g | 237% | |
| Monounsaturated Fat 20.0g | ||
| Polyunsaturated Fat 3.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 279mg | 93% | |
| Sodium 29mg | 1% | |
| Potassium 190mg | 5% | |
| Total Carbohydrate 148.0g | 49% | |
| Dietary Fiber 3.5g | 14% | |
| Sugars 53.1g | ||
| Protein 13.6g | 27% | |
Vaniljkakor (Swedish Vanilla Cookies)
By: Wildflour
Jul 4, 2005
This is one of my favorite cookies. It's from my Swedish Grandma. They are very simple, but I think that's what I like about them. Very tender and rich.
2 1/2 dozen
Ingredients
- 1 cup unsalted butter, softened
- 2/3 cup powdered sugar
- 1 large egg yolk
- 1 tablespoon good vanilla
- 2 1/4 cups sifted flour
- 1/3 cup raspberry jam (or assorted jams and jellies)
- powdered sugar
Directions
1
Cream butter and sugar well.2
Gradually add sugar, and cream until light and fluffy.3
Beat in egg yolk, vanilla and flour, blend thoroughly.4
Roll into walnut-sized balls and place on greased cookie sheet.5
Make a nice indentation in top of each cookie, I use the end (the handle end)of a wooden spoon for this.6
Put a little bit of jelly or jam into each indentation.7
Bake in 350º oven for at least 15 minutes or til pale golden yellow.8
Cool, then sift powdered sugar over them.9
*Tips for measuring four!10
When recipes say "flour, sifted", it means to measure the flour into a sifter, then sift into the rest of the ingredients.11
When a recipe says "sifted flour", that means that you sift flour into a separate bowl first, then measure it, then add to the rest of the ingredients. In this recipe, if you don't sift the flour first, you will be adding too much, and your dough will be a little dry and hard to work with.12
Also, lightly spoon your flour into your measuring cup, don't scoop it from the bag or your bowl. Scooping it compacts the flour and you will be adding too much whether it has been sifted first or not. (Then always level it off with the straight edge of a knife.).13
Some recipes are "forgiving", but baking recipes aren't always that forgiving! Correct measuring can be extremely important.14
Hope this helps! :).
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- Course > Desserts > Cookies & Brownies > Hand-formed
- Preparation > Time to Make > < 60 mins
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Featured Reviews for This Recipe
From: Chef Charlee
On Dec 17, 2008
I made these cookies to go into tins to give to my neighbors, friends and co-workers. Of course I sampled one...OK 3, and they were awesome! I used raspberry jam and dates and nut mixture in the middle. The compliments will be flying on these!
From: SugarMegnolia
On Jul 23, 2008
Ohhh! These are so good! The icing sugar made them so tender, and the strong vanilla flavour is really nice. Really easy to put together, although I did add maybe 1 Tbsp of water to soften up the dough, as it was kind of crumbly. Other than that minor adjustment, these were such a perfect, dainty little treat! Delicious. I will definitely make these again.
From: *666*
On Oct 4, 2006
I made these yesterday for a dinner my mom is having they are a wonderful cookie so simple. I think the key to them turning out right is to let your butter completely soften. I left mine on the counter for 3 hours in a bowl and then creamed it by itself. Then I added the powdered sugar and creamed it again. With the flour I measured it (2 1/4 cups), sifted it and then measured to get 2 1/4 cups again. I only used the 2 1/4 cups sifted, after sifting it you will have more than that. I think the other key is using a pure high quality vanilla. I make my own but if I did not I would definitely purchase a pure vanilla of good quality it will make a difference with all your cookies not just this one. A very simple cookie with an outstanding taste and a wonderful texture. My dough was moist and a little sticky but easy to work with, not dry or crumbly as others stated. I used a small cookie scoop to scoop it out and then just rounded it with my hands a little. Light, airy, melt in your mouth texture. To get your jam in the indents easier and cleaner, put the jam in a ziploc bag, snip off a small corner and pipe it into the indents. I will be using these for Christmas cookie trays for years to come, thank you for sharing an easy and wonderful cookie. I originally thought I would use almond extract in place of the vanilla and I'm so glad I did not. Thank you for sharing this wonderful recipe.
From: Thorsten
On Jul 25, 2005
Vaniljkakor make an afternoon cookie time perfect. They are fast to prepare and all ingredients are usually on hand. They melt in your mouth. Make more than you usually would do, because they will be gone instantely. The delicious taste of these cookies is based on vanilla, butter and jam. It is a traditional recipe, but it is modern as well. This is what you call an all time favorite. Yes, that's what it is.
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