Cookie Extravaganza: Krokaner

Photo: Madison Leiren
Krokaner hail from Sweden, and they are also known as bridge cookies, horse collar cookies, Santa Lucia cookies, or saddle cookies.

LOUISE HANSON

Krokaner are arched cookies that resemble a crown when several are placed in a circle on a serving plate. They are Swedish in origin, and are also known as bridge cookies, horse collar cookies, Santa Lucia cookies, or saddle cookies.

These cookies are made with a krokaner pan, which have an arched metal surface to drape the cookie on for baking. If you don’t have one, a Swedish almond cake pan can be used as a substitute. Use a piece of aluminum foil on the arch of the almond cake pan to even out the surface for baking the cookies.

Krokaner

2 1/2 cups all-purpose flour
1/2 cup granulated sugar
1/2 tsp. baking powder
1 cup (2 sticks) butter
1/2 cup heavy cream
1 egg
1 tsp. almond extract

1. Mix the dry ingredients together. Cut in the butter, cream, egg, and almond extract on low speed, then increase speed to medium to thoroughly combine.
2. Chill for 15 minutes.
3. Roll out some of the dough into a rectangle about 5 inches wide and as long as easily handled. Cut each piece about 2 inches wide and drape over your pan.
4. Bake at 375°F, 10–15 minutes, until lightly browned.
5. When the cookies are completely cooled, frost with icing:
   1 cup powdered sugar
   1 egg white
   1 tsp. almond extract
6. Whisk together the ingredients, and pipe or drizzle on the cookies. Decorate with sprinkles as desired.

But you mustn’t stop with just one kind of Christmas cookie! Browse our recipes to fill your holiday table with at least syv slags!

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The Great Norwegian Christmas Cookie Extravaganza

This article originally appeared in the Nov. 27, 2020, issue of The Norwegian American. To subscribe, visit SUBSCRIBE or call us at (206) 784-4617.

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