About two years ago, my mom and I went to Sweden to visit one of her oldest friends, Katie. (See this post for more on the trip/fun with yeast bread.) Katie and her husband were wonderful hosts and tour guides, AND…..she gave me a cookbook.
This cookbook, as I understand it, is a Big Deal in Swedish kitchens–it was first published in 1945 and there have been several editions since then. When she gave it to me, Katie told me that traditionally, Swedish ladies would invite their friends over for coffee and serve dainty sweets from the book. And, if you were really an A+ lady known for throwing kick-ass parties, you would make seven different kinds. The foreword to the book confirms this, but then backs off a bit in the last sentence shown below:
“But in today’s world, there is seldom time for more than one or two kinds”?! Is that a challenge, Lady Who Wrote This Cookbook Foreword? Because if it is, I ACCEPT. I will make seven different kinds of cookies, because that’s what you need to be an A+ lady known for throwing kick-ass parties, and that’s pretty much what I’ve always wanted to be when I grow up. Plus, I’m currently unemployed, so what the hell, right?
I decided to attempt this feat when I was put in charge of dessert for a luncheon at my dad’s office this week. It began, like all of my grand schemes, with a list on a yellow legal pad.
(Just so you know, around these parts we call lemon bars “lemon love notes.” It sounds much lovelier, so I suggest you do the same. I’m hoping it’ll catch on.)
I whisked, zested, rolled, and sprinkled, and ended up with this:
The roster: 1) thumbprints with raspberry jam, 2) lime-scented macaroons, 3) chocolate slices with ganache and pearl sugar, 4) chocolate cut-outs with raspberry flowers, 5) lemon love notes, 6) peanut butter chocolate chip mini muffins, and 7) chocolate cigars.
This was not quite as insane as it looks, because I made really small batches of everything, and the thumbprints and mini muffins were made from essentially the same dough, as were the chocolate slices and chocolate cut-outs. Also, it was totally worth it, because when I put everything on the platter and stepped back to admire my handiwork, my heart swelled with joy, similar to the joy I expect to feel someday at the birth of my first child. (OK, I am prone to exaggeration. But I was pretty delighted.)
I’m going to type out the recipe for the chocolate cigars, because they’re my fave. They’re kind of like sandies, if you’re familiar with those, but better because they’re half-dipped in chocolate. They’re also vegan if you use Earth Balance instead of butter, which I did, with no adverse effects on the finished product. Make these, make six more things, and then take your ladies luncheon on the road, because you’re gonna be a star 🙂
Chocolate Cigars (straight from “Swedish Cakes and Cookies” or “Sju Sorters Kakor” for you Swedish-speakers)
- 3/4 c. stick margarine or butter, softened (I used Earth Balance)
- 1/3 c. sugar
- 1 c. ground walnuts (I pulsed mine in the food processor)
- 1 1/4 c. flour
- 2 tbsp milk or light cream (almond milk here)
- For dipping: 2 oz. semi-sweet chocolate (I melted about 1/2 c. chocolate chips in a double boiler, with one teaspoon coconut oil for shine, and a couple tablespoons of almond milk to thin it out.)
Beat the butter and sugar until light and fluffy. Stir in the nuts and flour, then the milk. (I chilled the dough at this point. The cookbook doesn’t say to do this, but I think it’ll make what comes next easier.) Roll into small finger-thick ropes and cut into 5 cm (2 inch) pieces. Place on a greased or parchment-lined baking sheet. Bake on the center oven rack for around 12 minutes at 350 degrees. When the cookies have cooled, melt the chocolate and dip one end of each cookie.