Monday, December 10, 2012

Swedish Tea Cakes

This is a recipe that my family always made together for the holidays every year.

1.5 cups butter (340 grams)
1 cup brown sugar
3.5 cups sifted flour
2 egg yolks (plus egg whites for dipping)
1 tsp. vanilla
Chopped pecans
Raspberry jam

Cream together the butter and sugar. Add egg yolks, then add flour. Put dough in the refrigerator for a day. Roll in balls the size of a walnut. Dip in slightly beaten egg whites, then roll in pecan nuts. Leave a slight imprint in the top (but not too deep). Put on lower shelf of oven at 375 degrees F (190 degrees C) for about 10 minutes. Take out of oven and add raspberry jam. Put back in oven for another 10-15 minutes on middle shelf.