Brrrrrrr! It’s cold!! And we’re expecting a snow storm today with snowfall predictions of 10-14″! Though for some reason I seem to enjoy cookies more when it’s cold outside, these little gems are really wonderful all year round.
Not too big, and they have a pleasant “cool” taste to the tongue that’s melt-in-your-mouth delicious!
They’re especially good in the summertime, too, when you can make them with homemade jams, jellies and preserves! But spring is still a long ways away, so for now, we’re enjoying these with store-bought preserves and hot chocolate!
They will forever remind me of the Swedish part of me, my Grandma Campbell! (Campbell was her married name.) She was a wonderful cook and made everything from scratch.
She even had a beautiful vegetable garden and canned and froze vegetables to enjoy throughout the year! I loved sitting next to her on the little front porch snapping green beans in the summertime!
Once all the day’s chores were done, we’d all take hands and walk down the street to the little candy store for some “penny candy”! Can you guess what my favorite part of the day was? 😉
But the evenings were always extra special! After a hearty home cooked supper prepared by Grandma, we’d all pile into “Grandpa’s chair” while Grandma did the dishes.
His chair was big and fluffy and had wide arms that my sister and I would each perch on while he read us our favorite stories. While reading our favorite little “Golden Books”, he’d always take out his pocket knife and skillfully peel a yellow apple removing the peel in one long, curly, streaming piece!
Then he’d start slicing that delicious, juicy apple into wedges for all of us to enjoy while hearing about what the Little Red Caboose was up to!
I sure do miss those days, especially my Grandparents, and little red cabooses, too!
So if you’re wanting an old-fashioned cookie that will take you back to simpler times and remind you of your Grandma, too, this is surely the one.
They’re very simple actually, but I think that’s what I love most about them. 😉
Have a wonderful day all! 🙂
SWEDISH VANILJKAKORS (VANILLA COOKIES)
Makes 2 1/2 dozen cookies
1 cup (2 sticks) softened butter
2/3 cup powdered sugar, (scoop and level method)
1 extra-large egg yolk
1 Tbl. good vanilla
2 1/4 cups sifted flour, sift first then measure (scoop and level method) *you must sift first or you’ll add too much flour
1/3 cup assorted jams and preserves
powdered sugar for dusting after baking
In mixer bowl, cream butter and sugar well, scrape sides and bottom, beat again, and cream until light and fluffy.
Beat in egg yolk, and vanilla. Scrape bowl and beat in flour. Blend thoroughly.
Roll into walnut-sized balls and place onto greased baking sheet.
Make a nice indentation in top of each cookie. (I use the handle-end of a wooden spoon for this.)
Put a little jam or preserves into each indentation.
Bake in 350 degree oven for about 15 minutes until pale yellow golden. Remove to racks to cool.
When cool, sift powdered sugar over them. Store in airtight container.