Swedish Tea Cake: Made by my grandmother, mother and my wife of 37+ years. Our family, both Hollys and mine have Swedish origins. Yields: 4 dozen Prep time: 20 min Cook time: 12 min Ingredients: 1 cup butter, room temperature 1/2 cup sifted powdered (confectioners) sugar 1 tsp Alaska Heavenly Honey 2 teaspoons pure vanilla extract 2 1/4 + cups all-purpose flour* 1/4 teaspoon salt 3/4 cup finely-chopped toasted nuts (nuts of your choice)** Powdered (confectioners) sugar * To ensure recipe success, do not use self-rising flour. ** How to toast nuts - Spread nuts in a single layer on a baking pan (one with sides is best) for toasting in the oven. Cook at 400 degrees F for 7 to 10 minutes or until the nuts start to turn golden. Shake the pan halfway through toasting. My 84 year-young father-in-law roasts walnuts from his California trees for us. Preparation: In a large bowl of your electric mixer, cream butter, honey, powdered sugar, and vanilla extract until light and fluffy. Sift in flour and salt; stir until well mixed. Mix in nuts. Cover bowl with plastic wrap and refrigerate 1 hour or overnight. Preheat oven to 400 degrees F. Roll dough into 1-inch balls. A small ice cream scoop is ideal for making uniform-sized cookies. Place dough balls onto ungreased cookie sheets with about 1-inch of space between them. Bake 10 to 12 minutes or until set but not brown. Remove from oven and cool slightly on wire cooling racks. While cookies are baking, place the powdered sugar in a shallow dish. While still warm, roll cookies in powdered sugar until completely coated. When cookies have cooled, roll them again in the confectioners sugar to give them a nice even coating of sugar. The first rolling allows the sugar to melt into the cookies - the second rolling gives the finished snowy-white topping. My mother used to brush lightly with melted butter and a hint of honey prior to rolling in powder sugar. Store in an airtight container. Yields 3 1/2 to 4 dozen cookies.
Posted on: Sat, 06 Dec 2014 07:22:27 +0000
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