-or Swedish Butter Cookies This is an old recipe shared by my neighbor. Her family calls them 'potato slices'. The cinnamon coated edge on the cookies look like potato skin. 'Mordeg' means, quite literally, 'tender dough' in Swedish. It is similar to a shortcrust dough. Usually it has flour, butter, sugar and egg. Very versatile. Kaka means cake or cookie. There is really no one word in Swedish, which can be directly translated to cookie. Well, maybe 'smakaka' (pl. smakakor) which means small cake or small cakes.
My Private Note
Units: US | Metric
- 1Blend together with a pastry blender or two knives; flour, butter, sugar and egg yolk.
- 2With your hands, work butter into flour so it's more malleable into a smooth dough.
- 3Roll dough into two logs about 10" long each.
- 4With a pastry brush, brush logs with beaten reserved egg white, and dip/roll logs in a cinnamon-sugar mixture. Place 1 tablespoon cinnamon and 3 tablespoons sugar on a sheet of waxed paper for easy clean-up.
- 5Cut roll into 1/4" inch slices and put on greased or parchment-lined cookie sheet.
- 6Bake at 375°F for 10-12 minutes-- do not over bake.
- 7Cool sheets completely between batches by either running'underside' of hot sheets under cold water, or alternate using extra sheets.
Nutritional Facts for Mordegkakor
Serving Size: 1 (689 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 806.0
- Calories from Fat 431
- Total Fat 47.9 g
- Saturated Fat 29.6 g
- Cholesterol 174.4 mg
- Sodium 23.5 mg
- Total Carbohydrate 84.8 g
- Dietary Fiber 2.1 g
- Sugars 25.3 g
- Protein 10.1 g