Thursday, December 8, 2011

Sweet Swedish Treats

I know, I know… I've been woefully neglectful of my blog lately, haven't I? The good news is that my Etsy shop has been busier than ever these past several months—especially since November to the present—due to what I'm sure is the Christmas shopping rush. The "bad" news is that most of these orders have been custom or made-to-order beads, so I've been torching like a fiend almost every day and still have orders piling up on my desk! :-o

I know I can't really complain… but my Christmas decorating is only about halfway finished, my gray roots have needed a serious touch up for weeks, I've had to resort to catching up on all my favorite TV shows on TiVo at very odd hours of the night, and I haven't even begun to do my own gift shopping (EEK!!!!). But in the midst of all this chaos, I managed to find a little time the other day to bake one of my favorite cookie recipes (come on, a girl needs to keep her sugar levels up when she's on the run, right?!).

I adore these Swedish Tea Cakes (also known as Mexican Wedding Cakes) and thought I'd share my recipe, for those of you who might be looking for a great new holiday dessert for your own friends and family? So if you love buttery shortbread and/or powdered donuts—this is a recipe I'm sure you'll enjoy as much as I do!

Swedish Tea Cakes
Recipe from the Pillsbury Kitchens' Family Cookbook

1/2 cup powdered sugar
1 cup margarine or butter, softened
2 tsp. vanilla
2 cups all purpose flour or unbleached flour
1 cup finely chopped or ground almonds or pecans
1/4 tsp. salt

Heat oven to 325°F. In large bowl, combine first 3 ingredients; blend well. Stir in remaining ingredients until dough holds together. Shape into 1-inch balls. Place 1 inch apart on ungreased cookie sheet. Bake at 325°F for 15 to 20 minutes or until set, but not brown. Immediately remove from cookie sheet. Cool slightly; roll in powdered sugar. Cool completely; roll again in powdered sugar. Yields 60 cookies.

Now I confess, I cook mine a little longer towards the 20 minute time frame because I actually like to have the bottoms of my cookies reach a golden brown for a more "baked" taste. *Ü*

What are some of your favorite cookies to make for over the Christmas holidays? I'd love to hear them! *Ü*

1 comment:

  1. Oh I love those little Tea Cakes, I've never made them but seems like somebody always does around this time of year. Maybe I'll try them this year. I can't say I have a favorite, I like to find new recipes and experiment all the time...although there's a certain flourless chocolate I made last year that's to die for, I think I would consider that a favorite.


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