Recipe by AnnNH
-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.
- 2 1⁄2 cups all-purpose flour
- 1 cup unsalted butter, no substitutes
- 1⁄2 cup granulated sugar
- 1 large egg yolk
- 1 large egg white, beaten (reserved for brushing logs)
Directions See How It's Made
- Blend together with a pastry blender or two knives; flour, butter, sugar and egg yolk.
- With your hands, work butter into flour so it's more malleable into a smooth dough.
- Roll dough into two logs about 10" long each.
- With 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.
- Cut roll into 1/4" inch slices and put on greased or parchment-lined cookie sheet.
- Bake at 375°F for 10-12 minutes-- do not over bake.
- Cool sheets completely between batches by either running'underside' of hot sheets under cold water, or alternate using extra sheets.