Swedish Tea Cakes
Delightful Swedish Tea Cakes feature tender cookie shells filled with sweet jelly, coated with chopped nuts, perfect for teatime or special occasions, combining buttery, nutty, and fruity flavors.
Ingredients
Instructions
- Cream the butter and blend in the brown sugar.
- Add the beaten egg yolk to the mixture.
- Stir in the flour until a dough forms.
- Roll the dough into 1-inch diameter small balls.
- Dip each ball in egg white, then roll in chopped nuts.
- Place the coated cookies on a greased cookie sheet.
- Bake for 5 minutes at 300°F (150°C).
- Press the centers of the cookies and bake for an additional 15 minutes.
- Allow the cookies to cool slightly.
- Fill the hollow centers with jelly before serving.
Tips & Substitutions
For a nut-free version, you can roll the dough balls in unsweetened coconut flakes instead of chopped nuts. Ensure your butter is softened to cream easily with the sugar. If you find the dough too crumbly, add a teaspoon of milk to help bind it. For a fun twist, try filling the cookies with flavored jellies like raspberry or apricot.
Serving Suggestions
These Swedish tea cakes are delightful with a cup of tea or coffee. For a festive touch, serve them alongside a platter of assorted holiday cookies, such as the Special Fruit Cake(Makes One Large Or Three Small Loaves). You can also dust them with powdered sugar before serving for added sweetness and presentation.
Storage & Reheating
Store leftover Swedish tea cakes in an airtight container at room temperature for up to a week. If you want to keep them longer, refrigerate them for up to two weeks. To refresh the cookies, warm them briefly in the oven at 250°F (120°C) for about 5 minutes before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Swedish Tea Cakes contains roughly 104 calories, with 2g protein, 6g carbohydrates, and 8g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of sugar in this recipe?
Yes, you can substitute granulated sugar for brown sugar, but the flavor will be slightly different. Brown sugar adds a richer, caramel-like taste, while granulated sugar will keep things more neutral. Adjust the sweetness to your liking.
What can I use instead of jelly for the filling?
If you prefer a different filling, you could use fruit preserves or even a chocolate ganache for a decadent twist. For a healthier option, consider using pureed fruit or nut butter to fill the centers.
How do I know when the cookies are done baking?
The cookies should be lightly golden around the edges and firm to the touch. Keep an eye on them during the second baking phase, as they can overbake quickly. Let them cool slightly before filling to ensure the jelly doesn’t melt.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).