Cookies!

by Beverly Tjerngren

Drinking coffee is a big deal in Sweden, and according to tradition seven kinds of cookies ("sju sorters kakor") are to be served at every coffee klatsch. While most modern Swedes don't observe this practice (and indeed, many are unaware of it), most of the traditional cookies remain favorites. Here are a few that I especially like, not least because they're quick and easy!

Kolakakor

Though the name translates to "caramel cookies," there's nothing caramel-like about them. They're similar in taste to buttery sugar cookies.

• 1/2 cup butter or margarine, softened
• a bit less than 1/2 cup sugar
• 1 Tbsp. vanilla extract
• 1 Tbsp. light corn syrup
• 1 cup flour
• 1 tsp. baking powder

Heat the oven to 350°F (175°C). Cream together the butter and the sugar, then add the remaining ingredients (mix the baking powder together with the flour before adding). Work it quickly into a dough.

Roll the dough by hand into three "ropes" that are as long as a cookie sheet. Put them on a cookie sheet and flatten them a little.

Bake them in the middle of the oven for 10-12 minutes. Cut the lengths at an angle into cookie-sized pieces (I use a pizza cutter) while still hot. Cool completely and store in an airtight container.

Chocolate Balls

• 1/2 cup butter or maragarine, softened
• 1/2 cup sugar
• 3 Tbsp. cocoa
• 2 cups oats
• 1 Tbsp. vanilla extract
• 2-3 Tbsp. water
• Chocolate sprinkles or coconut flakes

Cream together butter and sugar then stir in cocoa, oats, and vanilla. Add enough water so that the mixture sticks together well.

Form balls somewhat smaller than golf balls. Roll in chocolate sprinkles or coconut flakes to coat them, and refrigerate until firm.

Hallongrottor

These cookies are similar to the kolakakor but have a raspberry-jam center from which they get their name: raspberry caves.

• 1/2 cup butter or maragarine, softened
• 1/3 cup sugar
• 3/4 - 1 cup flour
• 1/4 cup corn or potato starch
• 2 tsp. vanilla extract
• slightly less than 1 tsp. baking powder
• 1/4 - 1/2 cup firm raspberry jam or preserves

Heat the oven to 400°F (200°C). Cream together butter and sugar.

Mix dry ingredients and add them to the butter mixture, stirring into a dough.

Roll the dough into a "rope" and cut into 24 pieces. Roll each piece into a ball and place each ball into a muffin paper on a cookie sheet (alternatively, place the balls 2 inches apart on a cookie sheet). Press an indentation into each ball and spoon a small amount of jam into it.

Bake in the middle of the oven for 10-12 minutes.

Cool the cookies completely and sprinkle them lightly with confectioners' sugar, if desired

Kokoskakor

These coconut cookies are very easy to make, and even easier to eat! Dip the bottoms of the cooled cookies in melted chocolate and let cool on wax paper for an even tastier treat.

• 1/4 cup butter or margarine, melted
• 2 medium-sized eggs
• slightly less than 1/2 cup sugar
• 2-2 1/4 cups coconut flakes

Heat the oven to 350°F (175°C).

Stir together eggs and sugar (*Do NOT beat; otherwise cookies will spread out instead of rising well.) Stir in coconut and melted butter.

Let batter sit for ten minutes so that coconut will soak up the moisture.

Spoon teaspoonfuls of batter in high mounds on a greased cookie sheet. Bake in the middle of the oven for approximately 10 minutes. Loosen cookies from the bottom of the cookie sheet before cooling.