Milo's Swedish Cream
We love Milo's City Café ! Owner, Chef Loren is such a great guy and the food is incredible! Today he is showing us how to make a Swedish Cream. This recipe can be a dessert for after dinner or as a morning brunch treat. This is also one of those recipes that you can do ahead of time so there is less work when you are making dinner.
Noreen's Kitchen: How to Make Swedish Thumbprint Cookies
Greetings! Here we are with another classic cookie recipe direct from my Mom's recipe box. Swedish Thumbprint cookies are simple and delicious and have only 5 ingredients! Butter, sugar, flour, vanilla and jam. This cookie is the perfect bite, sweet, salty, buttery and yummy!
Cream 2 sticks of softened butter with 1/2 cup of granulated sugar until light and fluffy. Add in 1 teaspoon of vanilla and combine well. Add in 2 cups of all purpose flour until a dough forms. Using a small cookie scoop (2 teaspoon size) drop dough balls onto a cookie sheet lined with parchment paper. Using your thumb, press an indentation into each dough ball. Fill cookies with a scant 1/4 teaspoon of jam. Bake cookies in a 350 degree oven for 13 to 15 minutes until cookies are just barely browned on the bottom edges. Remove from oven and allow cookies to cool on sheet for a few minutes before removing to a cooling rack. Cool completely before storing in an airtight container or plastic zip top bag.
These cookies are fabulous for a cookie swap, cookie tray or little something for your neighbors or co-workers. Pair these with a cone full of Vanilla Cafe Vienna mix and you have a perfect gift for anyone on your list.
I hope you try this and I hope you enjoy it! As always, Happy Eating and Merry Christmas!
For more great recipes and 7 holiday menu plans, check out Noreen's Kitchen Holiday Helper available for instant download at the following link:
Rhubarb Wafer Cookies
It wouldn't be spring without a batch of rhubarb popping up in the garden. And when there's a bounty crop, these rhubarb wafer cookies are the perfect quasi-tart treat to bake!
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FOR THE COOKIES
- 1 cup butter, room temperature
- 1/3 cup heavy whipping cream, room temperature
- 2 cups flour
FOR THE FILLING
- 1 cup finely chopped rhubarb
- 2 teaspoons lemon zest
- 2 tablespoons lemon juice
- 1/4 cup sugar
- 2 teaspoons cornstarch
- 1 teaspoon salt
- 1/4 cup butter, room temperature
- 1 cup powdered sugar
- 1 teaspoon vanilla
FOR THE COOKIES
Cream the butter. Add the flour and cream. Mix until completely incorporated and combined. Wrap in plastic wrap and chill 45 minutes.
Preheat oven to 350 degrees.
Remove dough from fridge and cut into two pieces. Working with one piece at a time, roll to 1/8 inch thick.
Cut out 1 1/2 inch rounds, pat both sides of cookie in sugar and place on parchment-lined baking sheet.
Prick cookies with a fork to prevent bubbles and bake in preheated oven until puffed and crisp, 7-10 minutes.
Remove from oven and cool. While cooling, continue to bake cookies and make filling.
FOR THE FILLING
Mix the rhubarb, lemon zest, lemon juice, sugar, cornstarch and salt together. Bring to a boil.
Turn down to a simmer and continue to cook until thickened and jam-like, 10-15 minutes.
Remove from heat and cool, 45 minutes.
Once cooled, whip the butter and add the rhubarb jam, sugar and vanilla.
Whip until smooth. Add more sugar to thicken, if needed.
To assemble cookies, spread 2 teaspoons of filling on bottom of one cooled cookie and top with another, making a sandwich.
Swedish Cream Wafers
Kelsey Clark makes her grandmother's Scandinavian holiday cookies. A simple buttery dough is rolled thin and cut into rounds with a shot glass - just as Kelsey's grandmother did. These little wafers are dredged in sugar for a sparkly shimmer and sweet crunch. The pretty pastel filling stands out at a party or any holiday cookie spread. Enjoy!
Lace Cookies (Florentine Cookies) - Food Wishes
Lace cookies are simple to prepare, easy to make, and the technique will work no matter what nuts and chocolate you decide to use. These would make for a beautiful edible gift, but just be sure you make enough for yourself, as they are very addictive. You’ve ben warned. Enjoy!
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Filling cream wafers part 2
Waaaay easier and faster way to fill cream wafers