Best Swedish Spice Cutouts Recipes

SWEDISH SPICE CUTOUTS

Swedish Spice Cutouts image

My sister, Judith Landgren of White Sulphur Springs, Montana, brought this recipe with her when she came to the United States from Sweden in 1928.

Provided by Taste of Home

Categories Desserts

Time 1h15m

Yield about 4 dozen.

Number Of Ingredients 10

Ingredients

1 cup butter, softened
1-3/4 cups packed dark brown sugar
1 large egg, room temperature
1/4 cup dark corn syrup
1/4 cup molasses
4-1/2 cups all-purpose flour
1-1/4 teaspoons ground cinnamon
1 teaspoon baking soda
3/4 teaspoon ground cloves
Optional: Slivered almonds and frosting of choice

Steps:

In a large bowl, cream butter and brown sugar until light and fluffy. Beat in the egg, corn syrup and molasses. Combine the flour, cinnamon, baking soda and cloves; gradually add to creamed mixture and mix well. Cover and refrigerate for 4 hours or until easy to handle. , On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with floured 4-in. cookie cutters. Place 1 in. apart on ungreased baking sheets. Top with almonds if desired or leave plain. , Bake at 375° for 8-10 minutes or until edges are lightly browned. Remove to wire racks to cool. Frost plain cookies if desired.

Nutrition Facts : Calories 119 calories, Fat 4g fat (2g saturated fat), Cholesterol 14mg cholesterol, Sodium 64mg sodium, Carbohydrate 19g carbohydrate (10g sugars, Fiber 0 fiber), Protein 1g protein.

SWEDISH SPICE CUTOUTS

Swedish Spice Cutouts image

My sister, Judith Landgren of White Sulphur Springs, Montana, brought this recipe with her when she came to the United States from Sweden in 1928.

Provided by @MakeItYours

Number Of Ingredients 10

Ingredients

1 cup butter, softened
1-3/4 cups packed dark brown sugar
1 large egg, room temperature
1/4 cup dark corn syrup
1/4 cup molasses
4-1/2 cups all-purpose flour
1-1/4 teaspoons ground cinnamon
1 teaspoon baking soda
3/4 teaspoon ground cloves
Optional: Slivered almonds and frosting of choice

Steps:

In a large bowl, cream butter and brown sugar until light and fluffy. Beat in the egg, corn syrup and molasses. Combine the flour, cinnamon, baking soda and cloves; gradually add to creamed mixture and mix well. Cover and refrigerate for 4 hours or until easy to handle. , On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with floured 4-in. cookie cutters. Place 1 in. apart on ungreased baking sheets. Top with almonds if desired or leave plain. , Bake at 375° for 8-10 minutes or until edges are lightly browned. Remove to wire racks to cool. Frost plain cookies if desired.