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Volume III
May 31, 2013

Weekly Home / Cook'n & Eat'n


Swedish Tea Ring a.k.a. REALLY BIG COOKIE

By Sydney Hill

This is honestly a favorite. I'm a fan of cookies and flavor experimentation. So, as this encompasses both those things, I definitely root for this dessert.

Oh, and did I mention: E-Z? I love easy, too (Sorry, I feel like I say that a lot, but I'm the kind of person who loves my sugar fast). If you're friends beg for an encore, you can probably take a bow and say, "No problem, be right back". But, if you don't want a leave, you can give them the recipe, too. That always works.

Swedish Tea Ring

Serving size: 10
Calories per serving: 201

1 cup sugar
1 cup flour
2 eggs, beaten
1/2 cup butter, melted (not margarine)
1 teaspoon almond flavoring
sliced or slivered almonds for topping

Sift sugar and flour together, blend well. Melt butter, add almond flavoring. Slowly add melted butter to previously beaten eggs-continuously stirring. When butter and eggs are mixed, make a well in the dry ingredients and pour in the liquid. Mix well.

Pour batter into greased and floured glass pie pan. Sprinkle almonds on top. Bake for 25 minutes in an oven set at 350 degrees or until lightly browned (or when a toothpick inserted comes out clean). Don't over-bake, moist is good. If you want a coconut ring, use 1 to 1 1/2 tsp coconut extract instead of almond and top batter with shredded coconut in place of almonds before baking. Watch to make sure coconut doesn't burn. If it's getting too brown, cover with foil.

Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.

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Sydney Hill
Weekly Newsletter Contributer since 2012

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