Best 4 Jacs Favorite Swedish Lemon Sour Cream Cardamom Squares Recipes

LEMON SOUR CREAM COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease 2 cookie sheets.
• Combine flour, baking soda, and salt in a small bowl.
• Cream butter in a large bowl with an electric mixer on medium speed. Gradually add sugar and beat until light and fluffy. Beat in sour cream, lemon zest, vanilla extract, and lemon extract. Reduce speed to low; beat in dry ingredients just until blended.
• Drop tablespoonfuls of dough on the prepared cookie sheets, spacing them 1 inch apart.
• Bake in the preheated oven until cookies are set and edges are golden, 10 to 12 minutes. Cool for 1 minute. Use a wide metal spatula to transfer the cookies to wire racks to cool completely.

CARDAMOM BUTTER SQUARES

Steps:

• Make cookies:
• Whisk together flour, baking powder, salt, cardamom, cinnamon, and allspice in a bowl.
• Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 2 minutes in a stand mixer (preferably fitted with paddle attachment) or 4 minutes with a handheld. Beat in eggs and vanilla. Reduce speed to low, then mix in flour mixture until just combined.
• Form dough into 2 (12-inch) logs (1 1/2 inches in diameter), each on its own sheet of plastic wrap. Use plastic wrap and your hands to roll, press, and square off sides of logs. Chill logs on a baking sheet until slightly firm, about 1 hour, then smooth logs with plastic wrap and flat side of a ruler to achieve straight sides. Chill logs on baking sheet until firm, about 1 hour.
• Put oven racks in upper and lower thirds of oven and preheat oven to 350°F.
• Cut enough scant 1/4-inch-thick slices from a log with a knife to fill 2 large ungreased baking sheets, arranging slices about 1 inch apart (chill remaining dough, wrapped in plastic wrap).
• Bake cookies, switching position of sheets halfway through baking, until edges are golden, 10 to 12 minutes total. Cool on sheets 3 minutes, then transfer to racks to cool completely. Make more cookies with remaining dough on cooled baking sheets.
• Ice cookies:
• Whisk together espresso powder, vanilla, and 1 1/2 tablespoons milk until espresso powder is dissolved, then add confectioners sugar and enough additional milk to make a thick but pourable icing. Spoon into a sealable bag and snip 1/8 inch off a bottom corner.
• Spoon melted chocolate into another sealable bag and snip 1/8 inch off a bottom corner.
• Pipe some espresso icing and chocolate over each cookie and let cookies stand on racks until icing sets, about 2 hours.

SWEDISH SPICY LEMON CARDAMOM CAKE

Steps:

• Preheat your oven to 350°F.
• Coat a 9 x 5 loaf pan, with nonstick cooking spray.
• Sift flour, baking powder, salt, cardamom, nutmeg and cinnamon into a bowl and set aside until needed.
• In a large bowl, beat the butter and sugar using an electric mixer on medium speed until it becomes light and fluffy, (3 - 4 min).
• Lower mixer speed to low and add the eggs one at a time and blend for 1 minute each. Now add the grated zest, lemon juice and buttermilk, mixing well.
• Lastly, you will add the flour mixture and blend until just combined. ( do not overmix).
• Spoon the batter into the pan and smooth out the surface and bake in the center of the oven for 30 - 40 minutes (until a toothpick comes out almost clean, with a few moist crumbs attached).
• Cool the cake in its pan on a wire rack for 10 minutes while you make the glaze.
• For the glaze stir together all the ingredients until well blended. ( Make the glaze to your preference).
• Remove cake from pan and spread the glaze on top and enjoy.
• Make the glaze to your preference, either thick or thin.

THE ULTIMATE SOUR LEMON BARS

Steps:

• For Crust: Position rack in center of oven and preheat to 350 degrees. Line 9 inch swuare pan with 2 inch high sides with foil, extendiing 1 inch above sides of pan. Butter 2 uncovered sides of pan, Combine flour powdered sugar and salt in processor, add buttered and cut in using on/off turns until mixture appears sandy. Add vanilla and process until dough begins to come together. Press dough evenly into prepared baking pan. Bake crust until golden brown about 28 minutes. Meanwhile prepare topping. Whisk eggs and 2 cups sugat in amedium bowl to blend. Whisk in lemon juice then all purpose flour. Strain into another bowl. Mix in grated lemon peel. Reduce oven temperature to 325 degrees. Pour filling over hot crust. Bake until sides are set and filling no longer moves in center when pan is shaken about 22 minutes. Cool on rack. Cover and chill at least 4 hours or overnight. Using foil sides as aid, lift dessert from pan. Fold down foil sides. Cut into 16 squares.