Swedish Tea Rings

By The Canadian Living Test Kitchen

56 people added this to their Recipe Box

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

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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 1/2cup cupsoftened butter
1/3 cup granulated sugar 1/3 1/3cup cupgranulated sugar
1 egg , separated1 1eggeggs, separated
1/2 tsp vanilla 1/2 1/2tsp tspvanilla
pinch salt pinch pinchsalt
1 cup all purpose flour 1 1cup cupall purpose flour
3/4 cup finely chopped walnuts 3/4 3/4cup cupfinely chopped walnutwalnuts
2 tbsp red currant jelly 2 2tbsp tbspred 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