This recipe was found in a handwritten Swedish cookbook, dated about 1864, belonging to Countess Frida Af Trampe. This was said to be her favorite cookie. Ingrid Albertzon Parker, who is Swedish, took the time to translate this recipe into American measurements. I had the pleasure of having Ingrid come into my kitchen one afternoon to teach me the art of making these buttery little morsels. They are really very simple to make. The optional Cognac and shaved chocolate were added by Ingrid.
Recipe information
Yield
30-40 cookies
Ingredients
Preparation
Preheat the oven to 350 degrees. Grease some baking sheets. Using an electric mixer, cream the butter until fluffy and white (about 5 minutes). Add the sugar and continue to beat. Add the flour a little at a time. Add the Cognac, if using, and mix well. Pinch off a piece of dough about the size of an egg. If the dough is sticky, sprinkle the work surface with a little flour. Place the piece of dough on the work surface. With your palms, roll the dough back and forth to form a rope of dough about as thick as your finger. Using your fingers, start at one end and flatten the dough to form a strip about 1 1/4 inches wide. Cut the dough on the diagonal into 2 1/2-inch-long strips. They should be roughly diamond-shaped. Slip a knife blade under the dough and transfer to a greased baking sheet. Repeat until all the dough is used. Sprinkle a little shaved chocolate over each cookie, if desired. Bake for 8 to 10 minutes. These cookies should not brown, but should remain an off-white color.
