Saturday, December 21, 2013

Swedish Raspberry Butter Cookies



 
This is a new version of Fred's favorite cookie that I used to make for Christmas every year when we were first married but I haven't made in years.  The original recipe (from Blue Ribbon Cookies by Maria Robbins, see below) uses white flour and white sugar, which are both on my list of foods/ingredients to avoid.  Since the challenge this week was to modify a favorite recipe, I decided it was time to work on this cookie recipe.  The result was delicious!

 

Ingredients:

1 stick of unsalted butter, softened to room temperature
2 Tbl honey
1 egg yolk
1 Tbl cream
1/2 tsp pure almond extract
1 cup soft white whole wheat pastry flour
   (or 3/4 cups soft white wheat berries)
1/4 tsp baking powder
 
1 egg white
1/3 cup chopped walnuts
raspberry jam for garnish (get one that is fruit juice sweetened such as Crofter's Just Fruit Organic Spread)

Preheat oven to 325 °F.  Cream together the butter and honey.  Beat in egg yolk, cream, almond extract, pastry flour and baking powder.  The dough will be very sticky.

Place unbeaten egg white on a small saucer, and the chopped walnuts on another small saucer.  Shape dough into small balls (~ 1/2" to 1" diameter), dip in the egg white, and then into the nuts.  Place on an ungreased cookie sheet and indent the centers with your finger.  Bake in preheated 325 °F oven for 5 minutes and then remove from oven.

Press in indentations again lightly, and then fill indent with a small amount of raspberry jam.  Return to the oven and bake for an additional 15 minutes or until the cookies are lightly browned.

Makes 1 1/2 to 3 dozen, depending upon the size of cookie.


 


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