Cookie Extravaganza: Swedish Wedding Cookies
The Great Norwegian Christmas Cookie Extravaganza!
JOYCE QUARNSTROM AND GORDON VANDE VOORDE
This is a new Scandinavian take on a classic Mexican favorite, and they have become an instant hit in our bakery! Traditionally made with pecans and called polvorones in Mexico, we’ve replaced that flavor with almonds and almond extract—a Scandinavian staple flavor—for a recipe that’s easy to make and satisfies those Scandinavian tastebuds. We experiment in our bakery with Old World traditional recipes (like rosettes, sandbakkelse, krumkaker, and kransekaker for celebrations). We also love finding new recipes like these cookies from other cultures that pay homage to their contribution to American culture. Our customers love these flaky, small cookies in the afternoon for fika, as a light dessert with dinner, or even sneaking one or two with coffee in the morning. Kos deg—enjoy!
Swedish Wedding Cookies
1 cup almonds
1 3/4 cups powdered sugar, divided
1 cup butter
1 tsp. almond extract
2 cups all-purpose flour
- Preheat oven to 325°F.
- In a food processor, process almonds and 1/4 cup powdered sugar until almonds are finely chopped. Transfer to mixing bowl; add butter and almond extract, beating until smooth. Add flour and mix until dough holds together.
- With floured hands, roll dough into 1-inch balls using a heaping teaspoon or cookie scoop. Place balls 1 1/2 inches apart on ungreased cookie sheet. Bake until bottoms are lightly browned and cookies are a light golden brown, 20-22 minutes. Transfer to wire rack to cool slightly using thin metal spatula. Place remaining powdered sugar in covered plastic container.
- While cookies are still slightly warm, place in container of sugar, seal lid, then shake to cover cookies. Cool on wire rack; once cooled, repeat coating process once more. Store in an airtight container.
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!
This article originally appeared in the Nov. 27, 2020, issue of The Norwegian American.