Saturday, April 23, 2005

Swedish Cream Cookies from Christy (March 8, 2001)

Hello everyone! Thanks for the updates--and the (in)famous zucchini relish recipe. I can almost taste it. I guess your perspective on the relish depends on whether you lived through the summer of the Great Zucchini Explosion.

Laurie asked for the recipe for the Swedish cream cookies I used to make at Easter. I can almost taste them, too. They must have an appalling fat content, but boy, the cookies are good:


2 3/4 C sifted flour
Dash of salt
1/2 C heavy cream
1 C soft butter
1 C (one 6-oz pkg) semisweet chocolate pieces, melted over hot water

Mix first 4 ingredients thoroughly. Chill. Roll out on sugared board to 1/8-inch thickness. Cut with tiny fancy cutters. Bake on greased cookie sheets in preheated moderate oven (350 degrees F.) for about 8 minutes. Put together with melted chocolate, putting a dot of the chocolate in the center of each. Makes about 10 dozen very small, very rich cookies.


If I'm remembering correctly, it's crucial for the dough to be quite cold if you don't want to make a sticky mess all over the kitchen (and if you don't have my mother to clean up after you!). I sometimes dipped the cookies in chocolate, I think, but I never made sandwiches.

I'm sorry to hear about all the joint problems, but I'm very jealous to hear about the gardening. I have to fight my neighbors for gardening rights, and they're the kind of sneaky people who plant bulbs in the fall.




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