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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%

how is this calculated?

Vaniljkakor (Swedish Vanilla Cookies)

Recipe #128617 | 45 min | 30 min prep | add private note
Wildflour

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 (change servings and units)

Ingredients

Directions

  1. 1
    Cream butter and sugar well.
  2. 2
    Gradually add sugar, and cream until light and fluffy.
  3. 3
    Beat in egg yolk, vanilla and flour, blend thoroughly.
  4. 4
    Roll into walnut-sized balls and place on greased cookie sheet.
  5. 5
    Make a nice indentation in top of each cookie, I use the end (the handle end)of a wooden spoon for this.
  6. 6
    Put a little bit of jelly or jam into each indentation.
  7. 7
    Bake in 350º oven for at least 15 minutes or til pale golden yellow.
  8. 8
    Cool, then sift powdered sugar over them.
  9. 9
    *Tips for measuring four!
  10. 10
    When recipes say "flour, sifted", it means to measure the flour into a sifter, then sift into the rest of the ingredients.
  11. 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. 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. 13
    Some recipes are "forgiving", but baking recipes aren't always that forgiving! Correct measuring can be extremely important.
  14. 14
    Hope this helps! :).

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Featured Reviews for This Recipe

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From: Leah's Kitchen

On Jul 21, 2009

A wonderful treat! They were so simple to make but look and are delicious! I found it easy to just pipe the raspberry jam into the indentation with a little plastic bag. They would be great to serve for company with different jams in them! I like them also because they weren't very sweet, they took more of the sweetness from the jam itself than the cookie. Thank you Wildflour for posting your Grandma's recipe!

1 person found this review helpful

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  • 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!

    1 person found this review helpful

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  • From: Pumpkie

    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.

    6 people found this review helpful

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  • 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.

    5 people found this review helpful

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  • Read all 27 reviews

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