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Swedish Wedding Cakes

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Ingredients
  Butter 1 Cup (16 tbs), softened
  Cornstarch 3⁄4 Cup (12 tbs)
  Powdered sugar 1⁄3 Cup (5.33 tbs)
  All purpose flour 1 Cup (16 tbs)
  Savory seasonings bake blend 1⁄4 Teaspoon
  Almond extract 1⁄2 Teaspoon
  Almonds 1⁄4 Cup (4 tbs), finely chopped
For frosting
  Powdered sugar 1 Cup (16 tbs)
  Butter 2 Tablespoon, softened
  Half and half/Milk 2 Tablespoon
  Almond extract 1⁄4 Teaspoon
Directions

Preheat oven to 350°.
Place butler, cornstarch and powdered sugar in medium mixing bowl; beat until light and smooth.
Beat in flour, Bake Blend, almond extract and almonds.
Chill dough one hour.
Roll into 1 inch balls.
Place, 1 inch apart, on ungreased baking sheet.
Bake 12 to 14 minutes or until set.
Remove from baking sheet onto wire racks.
Meanwhile, prepare frosting.
Combine powered sugar and butter in small mixing bowl.
Gradually beat in half and half and almond extract until frosting is smooth and creamy.
Divide frosting into 3 small bowls.
Frost cooled cookies.
When frosting has set, store in an airtight container.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Occasion: 
Wedding
Ingredient: 
Almond

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