A Swedish Jul (Christmas) with Hannah Lindgren
“Not only have I kept the traditions alive, but I feel like I really am Swedish.”
By Ruth Öst. This is a classic cookie served during the Julbord and throughout the Christmas season.
Ingredients
SERVINGS: Makes approximately 80 cookies
- ½ pound butter, melted
- 1½ cups sugar
- 2 tablespoons dark
- Karo syrup
- 1 egg
- 1½ teaspoons baking soda
- 2 teaspoons cinnamon
- 1 teaspoon ginger
- 1 teaspoon cloves
- 2½ cups flour
Preparation
Mix together butter, sugar, syrup and egg. Separately, sift together baking soda, cinnamon, ginger, cloves and flour. Add dry mix slowly to wet mix.
Divide dough into 4 portions and refrigerate at least 1 hour.
Preheat oven to 325°.
Using 1 portion at a time, work on a floured surface and roll dough to ⅛ inch thick. Cut in shapes with cookie cutters and place on cookie sheets. Bake for 10–15 minutes.
About this recipe
Ruth Öst is the grandmother of Katie Blodgett, a friend of Hannah Lindgren’s who also traces her roots back to Sweden. Hannah’s mother, Carin, submitted this recipe to the Swedish cookbook that Hannah helped compile and produce for the local SVEA Lodge No. 253 of the Vasa Order of America
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