SWEDISH GROUND ALMOND SPRITZ COOKIES RECIPE | ALLRECIPES
This is an authentic Swedish Almond Spritz recipe handed down through the family from Swedish Ancestors. It's the only recipe I've ever know that includes real almonds and not just almond flavoring. It's a delectable cookie!
Provided by AKBELL
Categories Scandinavian Recipes
Total Time 1 hours 20 minutes
Prep Time 45 minutes
Cook Time 35 minutes
Yield 4 dozen cookies
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spread the almonds out on a baking sheet. Bake in the preheated oven for 10 to 15 minutes, until lightly browned or until they give off an aroma. Remove from the oven, and allow to cool completely. Grind to a consistency resembling rough sand in a food processor or blender. Be sure almonds are cool, or you will make almond butter.
- In a medium bowl, cream together the butter and sugar until light and fluffy. Beat in the egg, then stir in the almond extract and milk. Sift in the flour, baking powder and salt, and mix in along with the ground toasted almonds to form a soft dough. Refrigerate the dough for 15 to 20 minutes. This will help the cookies keep their shape after pressing.
- Lightly grease cookie sheets, and fill cookie press with dough. Press out cookies at least 1 inch apart depending on the size. You can experiment with different cookie designs. I've found most true Swedes tend to use the star shape, however, you're free to use whatever shape suits your fancy.
- Bake for 8 to 10 minutes in the preheated oven, until cookies are lightly browned. Cool on the cookie sheets for a minute before transferring to a wire rack to cool completely.
Nutrition Facts : Calories 84.1 calories, CarbohydrateContent 8.6 g, CholesterolContent 14.1 mg, FatContent 5.1 g, FiberContent 0.4 g, ProteinContent 1.2 g, SaturatedFatContent 2.6 g, SodiumContent 42.6 mg, SugarContent 4.3 g
CLOTHESPIN COOKIES (MINI LADYLOCKS) | JUST A PINCH RECIPES
Y'all, we see why these are the star of the cookie table! Wow, they're good. The delicate cookie is flaky, yet soft. The smooth, creamy filling has just the right balance of sweet and buttery flavor. These cookies melt in your mouth and keep you coming back for more. So good.
Provided by Tracy McBurney @MaryKaygirl
Categories Cookies
Prep Time 2 hours
Yield 5
Number Of Ingredients 12
Steps:
- For the dough: Cut oleo into flour and sugar mixture. Add egg yolks and sour cream.
- Mix well.
- Shape into a long roll. Wrap in waxed paper and store in refrigerator overnight.
- Take a small portion of the dough at a time and roll out on a floured board, about 1/8 inch in thickness.
- Cut into strips of an inch wide and about 4 inches long.
- Wrap around a wooden clothespin.
- Bake on greased cookie sheet at 400 degrees for approx. 8 - 10 minutes or until lightly browned and not doughy. Keep your eye on the time, each oven is different.
- For the filling: In a large mixer, add oleo, Crisco, sugar, and vanilla. Cream for 10 minutes. To that mixture add warm milk and marshmallow creme and whip until sugar dissolves. Chill filling in refrigerator at least 2 hours, it makes for easier filling.
- With a pastry bag fitted with the appropriate attachment, fill the cookie shell with the filling and store in the refrigerator until ready to serve.
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