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
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appolonieleontine
[email protected]I love the unique flavor of these cakes. They're a nice change from the usual chocolate chip cookies.
Rica Gaseb
[email protected]These cakes are a great way to use up ripe bananas.
Angel Gang
[email protected]I've made these cakes with both all-purpose flour and almond flour. I prefer the almond flour version because it's more moist.
Rashid Ali Khoso
[email protected]These cakes are very dense and filling. I would recommend cutting them into small pieces.
Singh Lakhwinder
[email protected]I'm not a big fan of cardamom, but I still enjoyed these cakes. The other flavors really shine through.
Alan Hinez
[email protected]These cakes are a bit pricey to make, but they're worth it for a special occasion.
Maria Nourbakhsh
[email protected]I made these cakes for my Swedish grandmother and she loved them! She said they reminded her of her childhood.
Ciise faarax Xasan
[email protected]These cakes are the perfect combination of sweet and tart. I love the crunchy sugar topping.
Lynelle Smith
[email protected]I've never had Swedish tea cakes before, but these are amazing! I'll definitely be making them again.
Abraham Samuel
[email protected]These cakes are a great way to use up leftover sour cream.
Ifeoluwa Tosin Emmanuel
[email protected]I love that these cakes can be made ahead of time. It makes them perfect for busy weeknights.
Surya Kumar
[email protected]These cakes are very time-consuming to make, but they're worth the effort. They're absolutely delicious.
Nayem mojumdar Nayem mojumdar
[email protected]I followed the recipe exactly but my cakes didn't turn out as fluffy as I expected. I'm not sure what I did wrong.
Yesenia Cornejo
[email protected]These cakes are a bit too sweet for my taste, but they're still good.
Dianne Mercado
[email protected]I've made these cakes several times now and they always turn out perfect. They're a family favorite.
Anil Sita
[email protected]These cakes are so easy to make, even a beginner baker can make them. I highly recommend them.
Hafiz Muhammad Yaqoob Sohrani
[email protected]I made these cakes for a bake sale and they sold out in minutes! Everyone loved them.
Mariam Marian
[email protected]These cakes are the perfect afternoon snack. They're light and fluffy, and they go great with a cup of tea.
Yasin KUNDI
[email protected]I love the cardamom flavor in these cakes. It gives them a unique and delicious taste.
Hanif Sk
[email protected]These tea cakes were a hit at my last party! They're so easy to make and they taste delicious. I'll definitely be making them again.