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Swedish Cookie Shells

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)46.3435
Energy (kCal)2416.356
Carbohydrates (g)198.0255
Total fats (g)169.7586
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Beat butter and sugar together in large bowl until light and fluffy. Beat in egg white, vanilla and almond extract until well blended. Gradually add 1 1/2 cups flour and almonds. Beat until well blended. Stir in enough remaining flour with a spoon to form soft dough. Form dough into 1 inch thick square; wrap in plastic and refrigerate until firm, 1 hour or overnight. | 2. Preheat oven to 375 degrees F. Press rounded teaspoonfuls of dough into greased sandbakelser tins* or mini muffin cups. Place tins on baking sheet. Bake 8 to 10 minutes or until cookie shells are lightly browned. Cool cookies in tins 1 minute. | 3. Carefully loosen cookies from tins with point of small knife. Invert tins over wire racks; tap lightly to release cookies; cool completely (cookies should be shell-side up). Repeat with remaining dough; cool cookie tins, or muffin cups between batches. | 4. Serve cookies shell-side up. 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 2/3 cup 537.32 134.3973 0.0 0.0
    egg white 1 17.16 0.2409 3.597 0.0561
    vanilla 1 teaspoon 12.095999999999998 0.5313 0.0025 0.0025
    almond extract 1/2 teaspoon - - - -
    purpose flour 2 cups divided - - - -
    almond 1/4 cup blanched ground 481.78 0.0 0.0 54.5

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



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