SWEDISH SANDWICH COOKIES (SYLTKAKOR)
SWEDISH COOKIE SHELLS (SANDBAKELSER)


SWEDISH SANDWICH COOKIES (SYLTKAKOR)

1 cup butter, softened
1/2 cup plus 2 tbsp sugar, divided
1 large egg yolk
1 large egg, separated
2 to 2-1/4 cups all-purpose flour
3 tbsp ground almonds
2/3 cup red currant or strawberry jelly

Grease and flour cookie sheets; set aside.  Beat butter and 1/2 cup sugar
in large bowl with electric mixer at medium speed until light and fluffy,
scraping down side of bowl once.  Beat in egg yolks, scraping down side of
bowl once. Gradually add 1-1/2 cups flour; beat at low speed until well
blended.  Stir in additional flour with a spoon to form stiff dough.  Form
dough into 2 discs; wrap in plastic wrap and refrigerate until firm, at
least 2 hours. 

Preheat oven to 375 F.  Unwrap 1 disc and place on lightly floured
surface. Roll out dough with lightly floured rolling pin to 3/16 inch
thickness. Cut dough with floured 2-1/4 inch round cookie cutter.  Place
cookies 1-1/2 inches apart on prepared cookie sheets.  Gently knead dough
trimmings together; reroll and cut out more cookies. Roll out second disc. 

Cut dough from second disc with floured 2-1/4 inch scalloped cookie
cutter. Cut 1-inch centres out of scalloped cookies.  Place cookies 1-1/2
to 2 inches apart on prepared cookie sheets.  Cut equal numbers of round
and scalloped cookies.  Beat egg white in small cup with wire whisk. 
Place almonds and remaining 2 tbsp sugar in small bowl; stir to combine. 
Brush each scalloped cookie with egg white; sprinkle with sugar mixture. 
Bake cookies 8 to 10 minutes or until firm and light golden brown.  Remove
cookies with spatula to wire racks; cool completely. 

To assemble cookies, spread about 1/2 tsp currant jelly over flat side of
round cookies; top with flat side of scalloped cookies to form sandwich.
Store tightly covered at room temperature or freeze up to 3 months.  Makes
1-1/2 dozen sandwich cookies. 



SWEDISH COOKIE SHELLS (SANDBAKELSER)

1 cup butter, softened
2/3 cup sugar
1 large egg white
1 tsp vanilla
1/2 tsp almond extract
2 cups all-purpose flour, divided
1/2 cup finely ground blanched almonds

Beat butter and sugar in large bowl with electric mixer at medium speed
until light and fluffy, scraping down side of bowl once.  Beat in egg
white, vanilla and almond extract until well blended, scraping down side
of bowl once. 

Gradually add 1-1/2 cups flour and almonds.  Beat at low speed until well
blended, scraping down side of bowl once.  Stir in enough remaining flour
with spoon to form soft dough.  Form dough into 1-inch-thick square; wrap
in plastic wrap and refrigerate until firm, 1 hour or overnight.  Preheat
oven to 375 F.  Press rounded teaspoonfuls of dough into greased
sandbakesder tins, tart tins, or mini muffin pan cups.  Place tins on
baking sheet.  Bake 8 to 10 minutes or until cookie shells are lightly
browned.  Cool cookies in tins 1 minute. 

over wire racks; tap lightly to release cookies.  Let stand 2 minutes. 
Turn cookies, shell-side up; cool completely.  Repeat with remaining
dough; cool cookie tins between batches.  Serve cookies shell-side up. 
Store tightly covered at room temperature or freeze up to 3 months.  Makes
about 10 dozen cookies. 


Christine 
casmith@interlog.com