[I may have gotten over my 25-year aversion to cooking in general, but that baking thing... I still turn up my nose. Both my grandmothers were into it and certainly around the holidays, but my mom didn't pick up the baking habit. So I guess it makes sense I didn't either. Doesn't explain Sister Martha, of course, who can scratch-bake circles around anyone...
Anyway -- I was sent these recipes back in October. The thing I find appealing about the possibility that I may think about baking these cookies that are just like my Swedish grandma's is the one-batch-o-dough idea. Whenever I'd look at the table covered in cookies from her parents' homeland recipes, I was amazed at the sheer quantity. And she worked for a living, full-time. How the hell she made all those cookies is a mystery to me.
So have at it. If you cook up all of these, you'll be livin' part of my childhood. And if you manage to make 'em all while working 40-hour weeks at the VA Hospital, I wanna hear about it. I may join you. Might not. But I'll be stirrin' up the glogg with a cheap bottle o' red, for sure.]
A Scandinavian Christmas Cookie Smorgasbord
While the aroma of freshly baked cookies can be intoxicating, many of us don’t have time to spend hours in the kitchen baking up batches of cookies. Kristina Vanni has provided a method to create dozens of beautiful Scandinavian cookies using one simple dough! This dough can even be made several days ahead of time and ready to form and bake when you are. Kristina has provided six cookie variations you can easily create from this one dough. The simplicity and efficiency of these recipes epitomize the Scandinavian ingenuity and style.
Dough:
Makes six cookie variations (see below)
1-1/2 cups (3 sticks) softened unsalted butter
3/4 cup white granulated sugar
1 egg plus 1 egg yolk (reserve white)
1 Tablespoon milk
1 teaspoon pure vanilla extract
1/2 teaspoon salt
4-1/2 cups all-purpose flour
Beat butter and sugar in large mixer bowl on medium speed until well combined. Beat in egg, egg yolk, milk, vanilla, and salt until blended. Add flour gradually to make the dough stiff. Shape dough into a ball and then divide into 6 equal pieces. Wrap each in plastic wrap and refrigerate for 1 hour. (Dough can be made several days ahead, if desired. Let warm up on the countertop until pliable).
Heat oven to 350 degrees. All cookies variations are baked at this temperature. Line cookie sheets with parchment paper- (this is important to do). Follow directions for each cookie, using one reserved dough ball for each type. All of these cookies freeze well. Place in single layers separated by pieces of wax paper in cookie tins or other freezer containers.
1) Walnut Crescents: To the first dough ball to make crescents, mix in 1/4 cup chopped walnuts. Form into 18 small ropes (about 1-1/2" to 2") and curve to form a crescent shape. Place on cookie sheet and bake for 10 minutes. Remove, cool slightly and then gently roll each warm cookie in powdered sugar. Makes 1 ½ dozen.
2) Almond Cookies: To second dough ball, mix in 1/3 cup coconut. Form into 18 small balls and place on cookie sheet. Press one whole blanched almond into cookie. Bake for 10 minutes. Makes 1 ½ dozen.
3) Blueberry Thumbprints: For third dough ball, form dough into 12 round balls. Dip the tops of each ball into coarse pearl sugar and place on cookie sheet. Press finger or thumb into center of cookie to make a hole. Fill hole with blueberry jam. Bake for 10 minutes. Makes 1 dozen.
4) Lingonberry Logs: For fourth dough ball, divide dough in half and make each piece into a 7-inch log. Place logs on baking sheet. Make a long indentation down the center of each log, but leaving an edge on the ends. Fill the indentation with lingonberry or raspberry jam. Bake for 15 minutes. Remove from oven and let logs sit on baking sheet for 1-2 minutes, then carefully slide onto a work surface; let logs cool for exactly 10 minutes. Meanwhile, stir together 1/4 cup powdered sugar, 3/4 teaspoon water, and 1/2 teaspoon almond extract. Drizzle each log with this mixture. Immediately slice cookies diagonally to make 9 slices each log. Makes 1 ½ dozen.
5) Cardamom Scrolls: For the fifth dough ball, shape dough into 12 ropes, each about 5" long. Brush each rope all over with the reserved egg white from making the dough, beaten until slightly foamy. In a small dish, stir together 2 Tablespoons granulated sugar, 1/4 teaspoon cinnamon, and 1/4 teaspoon cardamom; transfer to a small plate. Roll the egg white-coated ropes in the sugar mixture to coat thoroughly. Place on cookie sheet and shape each rope into an "S" shape, then coil each end of the "S" in opposite direction so each end looks sort of like a cinnamon roll (see photo of cookie). Bake for 10 minutes. Makes 1 dozen.
6) Orange-Anise Cookies: For the sixth and last dough ball, place the dough on the lined cookie sheet. Roll dough into a rectangle, 12-inches by 3-inches. Score the dough with a knife lengthwise down the middle, then each side into 12 small rectangles, making 24 pieces. Bake for 12-15 minutes or until lightly golden. Remove and let sit for a few minutes and then use a sharp knife to cut pieces following the scored areas and separating them to cool. Meanwhile, in a small skillet, heat 1/3 cup orange marmalade with 1 teaspoon butter over medium heat until just starting to bubble. Remove from heat and stir in 1/8 teaspoon anise extract; let cool. Spoon a small amount of mixture onto each cookie and let set. Makes 1 dozen.
To accompany these delicious cookies, treat yourself and your guests to a cup of Glogg. Kristina has provided two versions: one that can be served to children without alcohol, and one just for adults made with red wine. Warming glogg on the stove will fill your home with the aroma of the holidays. It is also a budget friendly party beverage because it is a way to dress up an inexpensive bottle of wine!
Orange-Cinnamon Glogg
Serves 6-8
2 cups orange juice
1/4 cup packed light brown sugar
1 teaspoon ground cardamom
1 (3-inch) cinnamon stick
2 cups white grape juice
Place orange juice, brown sugar, ground cardamom, and cinnamon stick in a saucepan over medium-low heat. Slowly bring to a boil, stirring occasionally. Add the grape juice and heat just until hot; do not boil. Remove cinnamon stick and ladle into cups.
This warm and spicy glogg is for those who prefer a non-alcoholic alternative, or it is wonderful for a festive drink for kids. Drink can be served with a cinnamon stick in each glass, if desired.
Spiced Scandinavian Cranberry Glogg
Makes 6 servings
1-1/2 cups Pomegranate-Cranberry juice, or all cranberry juice
1/2 cup granulated sugar
5 whole cloves
1 (3-inch) cinnamon stick
4 Chai tea bags
1 (28 ounce) bottle dry red wine
At least several hours or several days in advance, combine juice, sugar, cloves, and cinnamon stick in a saucepan. Bring to a boil and remove from heat. Add tea bags to pan, cover, and let sit until cool. Remove tea bags and pour mixture into a covered container until ready to use. When ready to serve glogg, pour the red wine into a saucepan and strain juice mixture into wine. Heat until just hot; do not boil. Serve hot.
This glogg recipe is convenient for holiday enjoyment since the juice base can be made days in advance, and the chai tea bags add a wonderful spicy essence without having to use many kinds of spices.
Recipes copyright Kristina Vanni www.kristinavanni.com
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