Spritz Stix Pepperkakor Coffee Swedish Spice Orange Pecan Recipes

SPRITZ STIX (PEPPERKAKOR, COFFEE, SWEDISH SPICE, ORANGE PECAN...

Steps:

• Cream together all ingredients except flour.
• Blend in flour.
• Divide dough in half.
• Spread each half with floured fingers or spatula to a 12x10" rectangle on ungreased cookie sheet.
• Run floured fork tines over top to make"spritz" marks.
• Bake at 350F for 15 to 20 minutes, or until delicately browned.
• Cut immediately into 3x1" sticks.
• Remove from cookie sheet.
• Chocolate Spritz:.
• Increase sugar to 1 cup total and add 2 oz.
• unsweetened chocolate in the first step.
• Don't overbake.
• Butterscotch Spritz:.
• Substitute brown sugar for white (only change).
• Orange Pecan Spritz:.
• Add 2 tbsp orange peel and 1/2 cup pecans when you add the flour.
• Swedish Spice Spritz:.
• Add 1 tsp cinnamon, 1/4 tsp nutmeg and 1/4 tsp cardamom in the first step.
• Coffee Spritz:.
• Add 1 tbsp instant coffee and 1/4 cup pecans, if desired, with the sugar.
• Pepperkakor Spritz:.
• Omit the egg, and add 1/4 cup light molasses, 1/2 tsp cinnamon, 1/2 tsp nutmeg, 1/2 tsp cloves and 1/2 tsp ginger with the sugar.

CHEDDAR CHEESE SPRITZ CRACKERS

Steps:

• Beat together butter and cheese.
• Add egg yolks, pepper, mustard, salt, and sugar; beat until well blended.
• Add flour and stir until smoothly blended.
• Form dough into balls, put into a spritz cookie press and shape crackers on baking sheets.
• Or chill dough for 1 hour, roll on a floured surface and cut with fancy cookie cutters, then place on baking sheets.
• Decorate with seeds if desired.
• Bake uncovered at 375F for 10-12 minutes or until lightly browned.
• Serve warm or cooled.

SPICED ORANGE PECANS

Steps:

• In a large bowl, combine the egg whites and orange juice.
• Add pecan halves and toss to coat; drain well.
• In another large bowl, combine the remaining ingredients.
• Add pecans halves and toss to coat.
• Spread in a single layer in a greased 15" x 10" baking pan.
• Bake at 250 degrees for 30-35 minutes, or until dry and lightly browned.
• Cool completely.
• Store in an airtight container.
• Yield: 5 cups.

TRADITIONAL PEPPARKAKOR (SWEDISH SPICE COOKIES)

Steps:

• Sift together dry ingredients; set aside.
• Cream sugar and butter.
• Add egg and molasses.
• Blend in dry ingredients thoroughly. Let dough stand overnight for easy rolling.
• On a well-floured board, roll out dough to 1/8 inch thickness.
• Cut into shapes (we usually make gingerbread people) and bake at 350 degrees for 10 minutes.
• NOTE: Prep time does not include time to let dough rest overnight.

SWEDISH SPRITZ (SPRITSKRANSAR)

Steps:

• Cream butter and sugar very well.
• Add egg yolk and extract.
• Stir in almonds and flour a little at a time until dough is smooth and not too firm.
• Shape with a cookie press into rings or "S" shapes on buttered cookie sheets.
• Bake at 375 for 8-10 minutes till golden yellow in color.
• Let cookies cool on sheet.

ORANGE GLAZED PECANS

Steps:

• Beat egg white until foamy.
• Add salt, cinnamon and orange juice.
• Fold in sugar and mix well.
• Add pecans.
• Bake on a well greased cookie sheet at 250 F degrees for 45 to 60 minutes.
• Turn pecans every 15 minutes.
• Store in airtight container.

TRADITIONAL SWEDISH PEPPARKAKOR

Steps:

• Sift the flour together with the baking soda, cinnamon, cloves, ginger, and cardamom in a mixing bowl.
• Beat the butter together with the white and brown sugars in a mixing bowl until light and fluffy. Mix in the egg and corn syrup until smooth. Gradually stir in the flour mixture until evenly blended. Divide the dough into 4 equal portions and wrap tightly each with plastic wrap. Refrigerate at least 1 hour, or overnight.
• Preheat oven to 375 degrees F (190 degrees C). Lightly grease baking sheets.
• Using 1 portion at a time, work on a floured surface and roll out dough to 1/8 inch thick. Cut into shapes with cookie cutter, and place 1 inch apart on prepared baking sheets.
• Bake in preheated oven until set, about 5 minutes. Cool completely. Store in tightly covered tins.