Swedish Tea Rings
This recipe makes 36 pieces servings
Nutritional Info |
|
|---|---|
| Per Cookie: about | - |
| cal | 6464 cal |
| pro | 1 g1g pro |
| total fat | 4 g4g total fat |
| sat. fat | 2 g2g sat. fat |
| carb | 6 g6g carb |
| fibre | 00 fibre |
| chol | 13 mg13mg chol |
| sodium | 28 mg28mg sodium |
| % RDI: | - |
| iron | 11 iron |
| vit A | 33 vit A |
| folate | 33 folate |
Some things never lose their appeal, such as my mother's Christmas tea rings, which feature a dab of red currant jelly. So good are these little dainties that she made them year-round for church bake sales, showers and teas. Make sure the walnuts are fresh.
Ingredients
- 1/2 cup softened butter 1/2 cup softened butter
- 1/3 cup granulated sugar 1/3 cup granulated sugar
- 1 egg , separated1 egg, separated
- 1/2 tsp vanilla 1/2 tsp vanilla
- salt pinch salt
- 1 cup all purpose flour 1 cup all purpose flour
- 3/4 cup finely chopped walnuts 3/4 cup finely chopped walnuts
- 2 tbsp red currant jelly 2 tbsp red currant jelly or raspberry jam
Preparation
Line rimless baking sheets with parchment paper or grease; set aside.
Beat butter with sugar until fluffy. Beat in egg yolk, vanilla and salt. Stir in flour, blending with hands if necessary.
Using rounded teaspoonful (5 mL) for each, shape into 36 balls. In shallow bowl, beat egg white lightly. Place walnuts in separate bowl.
Using spoons to hold balls, dip into egg white, letting excess drip off before rolling in walnuts. Place on prepared pans. Press thimble or top of small bottle cap into each cookie to make indentation.
Bake in centre of 350°F (180°C) oven for 5 minutes. Remove from oven; press hole again and fill with small dab of jelly. Bake for about 12 minutes longer or until golden. Let cool on pans on racks for 2 minutes. Transfer to racks; let cool completely. (Make-ahead: Layer between waxed paper in airtight container and freeze for up to 1 month.)
Additional information :
Variations
Chocolate Tea Rings:
Bake cookies as above, but do not fill holes with jelly. When cookies are finished baking, repress holes; add a small chocolate kiss or large chocolate chip to each cavity while cookies are still hot.
Cherry Tea Rings:
Bake cookies as above, but do not fill holes with jelly. When cookies are finished baking, repress holes; press candied cherry half into each cavity while cookies are still hot
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