SWEDISH TEA RING
My mother used to prepare this delightful Swedish tea ring in the '40s, and it's still a favorite today. Maraschino cherries add a festive touch. -Elsie Epp, Newton, Kansas
Provided by Taste of Home
Time 50m
Yield 1 ring (24 slices).
Number Of Ingredients 15
Steps:
- In a large bowl, dissolve yeast in warm water. Add the sugar, oil, egg whites, salt and 1 cup flour; beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a lightly floured surface; knead until smooth, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise until doubled, about 1 hour. , Combine the walnuts, cherries, brown sugar and cinnamon; set aside. Punch dough down; roll into an 18x12-in. rectangle. Brush with butter; sprinkle with nut mixture to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. , Place seam side down on a 14-in. pizza pan coated with cooking spray; pinch ends together to form a ring. With scissors, cut from outside edge two-thirds of the way toward center of ring at scant 1-in. intervals. Separate strips slightly; twist to allow filling to show. Cover and let rise until doubled, about 40 minutes., Bake at 400° for 20-25 minutes or until golden brown. Remove from pan to a wire rack to cool. , In a small bowl, combine confectioners' sugar and enough milk to achieve desired consistency; drizzle over tea ring.
Nutrition Facts : Calories 196 calories, Fat 5g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 142mg sodium, Carbohydrate 34g carbohydrate (10g sugars, Fiber 1g fiber), Protein 4g protein.
SWEDISH TEA CAKES
These cookies keep beautifully when stored in an air-tight container-up to 2 weeks, easily. Perhaps that's why they're so popular come cookie platter season, aka Christmas.
Provided by Molly Watson
Categories Dessert
Time 30m
Number Of Ingredients 6
Steps:
- Preheat an oven to 350°F. Lay the nuts on a baking sheet and bake until toasted, about 10 minutes. Set a timer and watch them closely-nuts can go from toasted to burnt in the blink of an eye. Set the nuts aside to cool.
- Once cool, put the nuts, 1 cup of the sugar, and the salt in a food processor. Pulse until the nuts are finely ground.
- Cut the butter into 1-tablespoon chunks and drop them in the food processor. Pulse to combine with the ground nuts. Drizzle in the vanilla and pulse a few times. Add the flour and pulse to combine to form a dough.
- Roll the dough into 1-tablespoon balls and set them on an ungreased baking sheet (feel free to line the sheets with parchment paper for easy clean up).
- Bake until just turning golden, about 15 minutes.
- Put the remaining powdered sugar in a wide shallow bowl. Roll the cookies in the sugar to coat them and set them on a cooling rack. When the cookies are completely cool, roll them in the sugar for a second time for a brilliantly white snowy coat.
GRANDMA'S OLD FASHIONED TEA CAKES
A soft teacake that is best when one to two days old. You can change flavors by substituting almond or lemon extract for the vanilla. Add a few drop of food coloring to dress up the dough for special occasions.
Provided by RGA
Categories Desserts Cookies Sugar Cookies
Time 53m
Yield 24
Number Of Ingredients 8
Steps:
- In a medium bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking soda, salt and nutmeg; stir into the creamed mixture. Knead dough for a few turnns on a floured board until smooth. Cover and refrigerate until firm.
- Preheat the oven to 325 degrees F (165 degrees C). On a lightly floured surface, roll the dough out to 1/4 inch in thickness. Cut into desired shapes with cookie cutters. Place cookies 1 1/2 inches apart onto cookie sheets.
- Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 187.8 calories, Carbohydrate 26.6 g, Cholesterol 35.8 mg, Fat 8.3 g, Fiber 0.4 g, Protein 2.2 g, SaturatedFat 5 g, Sodium 135.3 mg, Sugar 14.7 g
SWEDISH TEA CAKES
From "Company's Coming: Most Loved Treats" cookbook. As any Canadian knows, all Company's Coming cookbooks ROCK! Posted for ZWT #6...
Provided by Cadillacgirl
Categories Dessert
Time 40m
Yield 20 tea cakes, 20 serving(s)
Number Of Ingredients 9
Steps:
- Preheat your oven to 325 F.
- Cream margarine and brown sugar in a large bowl. Add egg yolk and beat well.
- Combine flour, baking powder, and salt in a small bowl. Add to margarine mixture, stirring until stiff dough forms. Roll dough into balls, using 2 tsp for each.
- Dip balls into egg white, then roll in nuts. Arrange balls, about 2 inches apart, ona greased cookie sheet. Dent each one with your thumb.
- Bake for 5 minutes, then remove from oven and press dents again. Bake for 10 to 15 minutes until golden. Let stand on cookie sheets for 5 minutes before moving to wire racks.
- Fill each dent with 1 tsp jam - if storing, store without jam and just fill the dents before serving.
Nutrition Facts : Calories 101, Fat 4.9, SaturatedFat 0.9, Cholesterol 9.2, Sodium 86.8, Carbohydrate 12.8, Fiber 0.7, Sugar 5.8, Protein 1.8
RUSSIAN TEA CAKES
There's no feeling quite as blissful as your first bite of one of these cookies. Whether you call them Russian tea cakes, Mexican wedding cookies or snowballs, there's no denying that they're essential to bake during the Christmas season. A shortbread-like dough, studded with chopped nuts, bakes up to a texture that's beautifully sandy and tender, never dry or crumbling to bits. The classic finish for them is a roll through powdered sugar-just like dashing through the winter snow! Make this recipe and you'll be part of a legacy of bakers who have made Russian Tea Cakes one of the most anticipated treats of the season.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h15m
Yield 48
Number Of Ingredients 7
Steps:
- Heat oven to 400°F.
- Mix butter, 1/2 cup powdered sugar and the vanilla in large bowl. Stir in flour, nuts and salt until dough holds together.
- Shape dough into 1-inch balls. Place about 1 inch apart on ungreased cookie sheet.
- Bake 10 to 12 minutes or until set but not brown. Remove from cookie sheet. Cool slightly on wire rack.
- Roll warm cookies in powdered sugar; cool on wire rack. Roll in powdered sugar again.
Nutrition Facts : Calories 75, Carbohydrate 6 g, Cholesterol 0 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 55 mg
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