This Swedish Christmas Cookie Recipe came from Recipe Reminiscing Blog. Ted’s blog from Norway shares classic and very old recipe traditions from Scandinavia, the US, England…In English and Norwegian. This is a great way to end the year.
This is a blog that I enjoy for it’s unique recipes from the past. Old source recipes are really fun. I have a bunch of Church Ladies’ and Junior League cookbooks. When I saw the recipe it seemed like a spicy alternative to the usual Christmas cookies that people make. After some look-up of measuring equivalents and asking my niece Sabina through texting about the dl measurements for the flour, she suggested working back from ml. Then I discovered my new small measuring cup with the ml/dl measure on one side and the cup/oz equivalents on the other was the ticket! Wow. No brainer.
The attraction of the recipe was the almond flour and coconut flour ingredients, which I vaguely remembered having seen at the Seward Co-op. Made that trip to Co-op where I asked about the flours and there they were. It’s so nice to buy just the amount needed for a recipe. Then there is no waste or sad bits of flour left over for months. I am on a mission to stop food waste.
16 pcs or 100 g very soft butter [Convert to US 7 tablespoons]
3 tablespoons Bakery + (or other selected sweetening equivalent to about 1.5 dl of sugar)[Used 1.5 dl of Bakers Sugar]
3 organic eggs, room temperature
2 dl almond flour [Convert to 3/4 cup flour US]
1 dl coconut flour [Convert to almost 1/2 cup US]
3 tablespoons ground cinnamon
1 teaspoon baking soda
1 egg, Cinnamon and Bakery + sugar
- Set the oven to 175 degrees. 350 F degrees
- Beat the butter until fluffy, add the 2 eggs, one at a time and whisk “strongly”.
- Mix all the dry ingredients and mix them well into the batter.
- Form the dough into a sausage and slice it in about 16 pieces.
- Roll into balls and lay on coated baking sheet sheet.
- The dough does not spread so you can lay them (close together) tight.
- Press a thumb or a fork into the top of the cookie,
- Brush with beaten egg and roll in combined cinnamon and Baker’s sugar
Bake for about 15 minutes.
*Notes: I did not brush with egg before I rolled them in cinnamon sugar. For the coating I mixed a teaspoon of cinnamon and a tablespoon and 1/2 of baker’s sugar together. The dough did spread a little, probably because I didn’t use the egg wash. I substituted Baker’s Sugar for ‘Bakery+’ sugar, which no explanation of what it is was found by me anywhere in English. If you know what it is please let me know?
The cookies were made as gifts. I hope people liked them. They are lighter in texture and flavor than a wheat flour cookie. Love cinnamon flavor? Then you will like these cookies too.
Here’s the original Swedish recipe that it is linked to, from Recipe Reminiscing.
- 16 st 100 g mycket mjukt smör
- 3 msk Bakery+ (eller annan vald sötning motsvarande ca 1.5 dl strösocker)
- 3 ekologiska ägg, rumstempererade
- 2 dl mandelmjöl
- 1 dl kokosnötmjöl
- 3 msk malen kanel
- 1 tsk bakpulver
- 1 ägg
- Kanel och Bakery+
Så här gör du
- 1 Sätt ugnen på 175 grader. Vispa smöret fluffigt, knäck i ett ägg i taget och vispa kraftigt.
- Blanda alla torra ingredienser och blanda ner dem väl i smeten. Forma degen till en korv och skiva den i ca 16 bitar. Rulla bollar och lägg ut på bakplåtspappersklädd plåt. Degen flyter inte ut så man kan lägga tätt.
- Tryck till lite snett med tummen eller gör ett gaffeltryck, pensla med uppvispat ägg och strö kanel och Bakery+ över.
- Grädda i ca 15 minuter.
Read at: mittkok.expressen.se/recept/kanelkakor/ Retrieved 12-22-17