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Swedish Spice Cutouts Recipe
Swedish Spice Cutouts Recipe photo by Taste of Home

Swedish Spice Cutouts Recipe

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My sister, Judith Landgren of White Sulphur Springs, Montana, brought this recipe with her when she came to the United States from Sweden in 1928.
TOTAL TIME: Prep: 25 min. Bake: 10 min./batch + cooling
MAKES:60 servings
TOTAL TIME: Prep: 25 min. Bake: 10 min./batch + cooling
MAKES: 60 servings

Ingredients

  • 1-1/2 cups butter, softened
  • 1-3/4 cups packed dark brown sugar
  • 1 egg
  • 2/3 cup dark corn syrup
  • 1/4 cup molasses
  • 4-1/2 cups King Arthur Unbleached All-Purpose Flour
  • 1-1/4 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 3/4 teaspoon ground cloves
  • Slivered almonds, optional
  • Frosting of your choice, optional

Nutritional Facts

1 serving (2 each) equals 114 calories, 5 g fat (3 g saturated fat), 16 mg cholesterol, 77 mg sodium, 17 g carbohydrate, trace fiber, 1 g protein.

Directions

  1. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in the egg, corn syrup and molasses. Combine the flour, cinnamon, baking soda and cloves; gradually add to creamed mixture and mix well. Cover and refrigerate for 4 hours or until easy to handle.
  2. On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with floured 2-1/2-in. cookie cutters. Place 1 in. apart on ungreased baking sheets. Top with almonds if desired or leave plain.
  3. Bake at 375° for 8-10 minutes or until edges are lightly browned. Remove to wire racks to cool. Frost plain cookies if desired. Yield: about 10 dozen.
Originally published as Swedish Spice Cutouts in Best of Country Cookies 1999, p49

Nutritional Facts

1 serving (2 each) equals 114 calories, 5 g fat (3 g saturated fat), 16 mg cholesterol, 77 mg sodium, 17 g carbohydrate, trace fiber, 1 g protein.

Reviews for Swedish Spice Cutouts(1)

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MY REVIEW
Reviewed Dec. 24, 2011

To me, these are the perfect holiday cookies. The batch makes a lot, so there are plenty to share. I used powdered sugar icing on mine, tinted with food coloring, and I decorated some of them with cinamon imperials. They are absolutely delicious. They are a little chewy, and they smell like Christmas! I will make them every year from now on.

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