does anyone have a reciepe for swedish snowballs. they are so yummy and i have misplaced my reciepe?

Question

i forgot to mention these are cookies that melt in your mouth. but thank you very much for all your wonderful recepis =0)

Answer 1

This cookie goes by many names if I am thinking of the right cookie;
cup butter, at room temperature
2 teaspoons vanilla extract
1/2 cup sifted confectioners’ sugar, plus more for rolling cookies
2 cups flour
1/4 teaspoon salt
1 cup finely chopped pecans or walnuts

Preheat the oven to 325 degrees F.
Cream butter in a large mixing bowl. Add the vanilla then gradually add the 1/2 cup confectioners' sugar, beating until light and fluffy. Sift the flour, measure, then sift again with the salt. Add gradually to the butter mixture. Add the pecans and mix well.

Shape the dough into 1-inch balls and place 2 inches apart on ungreased baking sheets. Flatten slightly using the bottom of a glass, then bake for 20 minutes, or until edges are very lightly browned. Remove the cookies from the baking sheets and roll in powdered sugar while still hot. Cool on wire racks and roll cookies again in powdered sugar before serving.

Once they are completely cooled, cookies may be stored in airtight containers for up to 1 week.

Answer 2

I hope this is what you're looking for.

Swedish Nut Cookies

1 cup butter (room temperature)
2 1/4 cups all-purpose flour
1/3 cup granulated sugar
1 teaspoon vanilla
1 cup chopped pecans

1 cup powdered sugar

Preheat oven to 325 degrees.
In a mixing bowl, beat butter with an electric mixer on medium speed for 30 seconds. Add granulated sugar, vanilla and 1 tablespoon water. Beat until thoroughly combined. Stir in flour and then pecans.
Shape dough into 1-inch balls. Place on ungreased cookie sheet about 1 inch apart. Bake in 325 degree oven for about 20 minutes or until bottoms are lightly browned. Cool cookies on a wire rack.
Put powdered sugar in a medium bowl. Roll cooled cookies in powdered sugar.
Makes 3 to 4 dozen

Answer 3

This is the only snowball recipe I have...


"Cherry Snowballs" - 2 1/2 dozen

1 cup butter; softened
1/2 cup confectioners' sugar
2 cups all-purpose flour
1 (6 oz.) jar maraschino cherries without stems; drained and halved
Additional confectioners' sugar

In mixing bowl, cream butter and confectioners' sugar; gradually add flour. Shape a tablespoon of dough around each cherry, forming a ball. Place 1" apart on ungreased baking sheets.
Bake at 325* for 18-20 minutes or until the bottoms are browned. Roll warm cookies in confectioners' sugar. Cool on wire racks.

Answer 4

Swedish meatballs do NOT have sauce. Period.

ATL Girl posted a very authentic recipe just yesterday. The only thing it lacked was the reindeer meat, but she made up for it by combining pork, veal and beef. Better than just beef I suppose. Just in case she's not here, I have C&P'd her version below. Give her the props for the recipe. I'm too lazy to dig out and translate my Auntie Ebba's right now.


Ingredients:

1/2 c Fine dry bread crumbs
1/8 ts Nutmeg
2/3 c Milk or water
1/3 lb Ground beef
1 Egg
1/3 lb Ground pork
2 tb Minced onion
1/3 lb Ground veal
1 1/4 ts Salt
2 tb Butter or margarine
1/8 ts Pepper
1/4 c Water

Instructions:

Stir bread crumbs into milk or water;mix well.Beat in unbeaten egg and minced onion.Add salt pepper nutmeg and ground beef;mix thoroughly. Divide meat mixture into 50 to 60 even portions.Shape into small balls Melt butter or margarine in skillet.Add meatballs;brown thorough- ly shaking pan occasionally to keep balls round.Add water;cover skillet. Simmer 20 minutes.Yield: 50 to 60 small meatballs.

~Morg~

Answer 5

Meatballs with Cream Sauce

How to make your own meatballs:

Ingredients:
250gm minced beef
250gm minced pork
1 egg
200-300ml cream and water (or milk and water)
2.5 tbsp. finely-chopped onion
50ml unsweetened rusk flour
2 cold boiled potatoes
4-5 tbsps butter, margarine or oil
Salt and pepper






Instructions:
Heat the onion till golden in a couple of tablespoons of lightly browned butter.
Mash the potatoes and moisten the rusk flour in a little water.
Mix all the ingredients until there is consistency and flavour generously with salt, white pepper and (optional) a little finely crushed allspice.
Use a pair of spoons to shape the mixture into relatively large, round balls and transfer to a floured chopping board.
Fry them slowly in plenty of butter.



How to make the cream sauce:

Ingredients:
100ml cream
200ml beef stock
Chinese soya sauce
1 tbsp white flour
Salt, white pepper


Instructions:
Swirl the boiling water or beef stock in a pan.
Add cream and thicken with white flour if preferred.
Season well with salt and pepper.
Serve the meatballs with the sauce, freshly boiled potatoes, uncooked lingonberry jam and salad. There you have the perfect Swedish meal!

Answer 6

I wish I had my Grandmother's who is very Swedish herself but I don't have it right now but I did find this one.
Also if you are in a time crunch the Swedish meatballs with the white sauce at Ikea and they are REALLY good and super easy to make. YUMM!!!!


Swedish Meatballs

Meat: (the main ingredient)
2 pounds ground lean meat: use beef, pork or veal
(may use some textured vegetable protein ground beef substitute)
Filler: (to give the meatballs the right consistency)
2 eggs
1 cup milk, cream, meat broth or water
1/2 cup all-purpose flour OR 1/2 cup fine bread crumbs OR 1 cup torn bread OR 1 cup mashed potatoes
Salt and Pepper:
Salt to taste (1 1/2 teaspoons suggested)
Pepper to taste (white or black pepper - 1/2 teaspoon suggested)
More Flavor:
Option 1:
1 minced onion
1/4 tsp dry mustard or 1/4 teaspoon allspice
Option 2:
1/4 tsp dry mustard
1/8 tsp ground nutmeg

By hand or on medium speed with an electric mixture, thoroughly blend the ground meat, filler, salt and pepper, and other flavorings. Beat until very well mixed. Form into balls about 3/4"-1 1/2" in diameter: do this by hand, or use a tablespoon-sized cookie scoop, or a melon baller. Makes 30-150 meatballs depending on how large they are. Serves 6-8, more on the smörgåsbord.

Cooking methods:

Pan-fried: Heat a skillet with 2-3 tablespooons of cooking oil to medium-high heat. Fill the skillet about half full with the meatballs, and fry them for about 10 minutes. Shake the skillet gently during cooking to keep the meatballs turning and to cook them evenly, about 10-15 minutes depending on size. You may need a spatula to encourage some of the more stubborn meatballs to turn over properly. As soon as meatballs are browned, take them out of the pan, let them cool and drain a bit, and keep them warm (try using an oven-proof dish in a barely-warm oven) until ready to add sauce and serve.

Oven-fried: Use ungreased baking sheets -- the kind with rims on all four sides. Separate the meatballs slightly, bake at 450F for 10-15 minutes. Remove carefully from the baking sheets..

For most sauces, you'll stir the meatballs into the sauce then transfer them to the serving dish. Meatballs can be prepared ahead, and refrigerated in a covered container for 2-3 days or frozen in airtight containers for several months. You can freeze cooled meatballs spread out on a clean, cool baking sheet, then transfer them to airtight containers, if you want to be able to make a large quantity of meatballs and remove just enough at one time. Thawed or refrigerated meatballs should be heated in a single layer on an ungreased rimmed baking sheet for 10-15 minutes at 375F.

Brown sauce or red wine sauce or sherry sauce:

2 tablespoons pan fat
2 tablespoons all-purpose flour
1 cup beef broth (may be made from bouillon) or 1 can condensed beef broth
1/2 - 3/4 cup water (to taste)
3 tablespoons red wine or sherry (optional)

Add the flour to the pan fat in a saucepan, mix thoroughly. Discard the rest of the fat from the cooking pan, then rinse the pan in some of the broth to loosen the bits of meat from the pan. Add the broth to the fat/flour base in the saucepan. (Tip: at this point, mixing the flour/fat mixture and the broth mixture in the blender removes all lumps thoroughly.) Heating this mixture, slowly add the water to taste. Bring to a boil. (Add red wine or sherry if desired at this point.)

Sour cream sauce or Gjetost sauce:

1 cup sour cream
1/2 cup shredded gjetost

Transfer the meatballs to the serving dish. Discard the fat from the cooking pan, stir the sour cream into the pan to pick up the rest of the pan drippings and the bits of meat. Heat slightly, do not boil. Stir in the shredded cheese if desired. Pour hot mixture over the meat.

White sauce:

2 tablespoons butter
2 tablespoons all-purpose flour
1 1/2 cup half and half or cream
1/2 cup water or chicken broth (may be made from bouillon)
Fresh dill leaves or parsley leaves (optional)

Add the flour to the butter in a saucepan, mix thoroughly, turn on heat to low heat. Discard the fat from the cooking pan, then rinse the pan in the water or broth to loosen the bits of meat from the pan. Add the water or broth to the butter/flour base in the saucepan and mix thoroughly. (Tip: at this point, mixing the flour/fat mixture and the broth mixture in the blender removes all lumps thoroughly.) Turn up the heat and bring to a boil. Turn the heat to low, and add the half and half or cream slowly. Simmer until a good consistency. Add dill or parsley if desired. Stir the meatballs into the sauce until heated through. Transfer to the serving dish and serve immediately.

Enjoy experimenting with your meatballs!