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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Scandinavian >> Swedish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Grease and flour cookie sheets; set aside. | 2. Beat butter and 1/2 cup sugar in large bowl with electric mixer at medium speed until light and fluffy. | 3. Beat in 2 egg yolks. | 4. Gradually add 1 1/2 cups flour; beat at low speed until well blended. | 5. Stir in additional flour with spoon to form stiff dough. | 6. Form dough into 2 discs; wrap in plastic wrap and refrigerate until firm, at least 2 hours. | 7. Preheat oven to 375°F. | 8. Unwrap 1 disc and place on lightly floured surface. | 9. Roll out dough with lightly floured rolling pin to 3/16-inch thickness. | 10. Cut dough with floured 2 1/4-inch round cookie cutter. | 11. Place cutouts 1 1/2 to 2 inches apart on prepared cookie sheets. | 12. Gently knead dough trimmings together; reroll and cut out more cookies. | 13. Unwrap remaining dough disc and place on lightly floured surface. | 14. Roll out dough with lightly floured rolling pin. | 15. Cut dough with floured 2 1/4-inch scalloped cookie cutter. | 16. Cut 1-inch centers out of scalloped cookies. | 17. Place cutouts 1 1/2 to 2inches apart on prepared cookie sheets. | 18. Cut equal numbers of round and scalloped cookies. | 19. Beat egg white in small cup with wire whisk. | 20. Combine almonds and remaining 2 tablespoons sugar in small bowl. | 21. Brush each scalloped cookie with egg white; sprinkle with sugar mixture. | 22. Bake all cookies 8 to 10 minutes or until firm and light golden brown. | 23. Remove cookies to wire racks; cool completely. | 24. To assemble sandwich cookie, spread about 1/2 teaspoon currant jelly over flat side of each round cookie; top with flat side of scalloped cookie. | 25. Repeat with remaining cookies and jelly. | 26. Store tightly covered at room temperature or freeze up to 3 months. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	1	cup	softened	1368.0	62.856	42.744	115.2
sugar	1/2	cup		402.99	100.79799999999999	0.0	0.0
sugar	2	tablespoons		402.99	100.79799999999999	0.0	0.0
egg yolk	1			54.74	0.6103	2.6962	4.5118
egg	1		separated	71.5	0.36	6.28	4.755
purpose flour	2 - 2 1/4	cups		-	-	-	-
almond	3	tablespoons	ground	360.67199999999997	0.0	0.0	40.8
red currant	2/3	cup		41.8133	10.304	1.0453	0.1493

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.