SWEDISH PASTRY

SWEDISH PASTRY image

Yield 40 cookies

Number Of Ingredients 7

8 tbsp butter (1 stick) at room temperature
¼ cup firmly packed brown sugar
1 egg yolk, lightly beaten
1 egg white
1 cup flour
1 cup finely chopped walnuts
Raspberry jam

Steps:

Preheat oven to 325°F. Cream butter, add sugar, egg yolk and flour in a mixer or with a wooden spoon. Lightly flour a cutting board and place the cookie dough on it. Test the texture and knead in additional flour, about an eighth of a cup at a time until the dough doesn't stick to your hands. The amount will vary with the weather. Knead the dough thoroughly. Form the dough into a rectangle, about an inch in height, squaring the corners and making the height uniform. Use a knife to cut into 40 even pieces. Roll into small balls. Dip in egg white and then roll in nuts, using a different hand for each. Place on two greased cookie sheets. Press in the centers with a thimble or the end of a wooden spoon. Make sure cookies are round and even at the top. Bake for 5 minutes, remove and press down centers again. Return to the oven (rotating the sheets) and bake 10-15 minutes longer or until nicely brown. Use a spatula to place the cookies on a wire rack. Fill immediately with raspberry jam, using two spoons. Keep in an airtight container at room temperature with layers separated by wax paper cut to size. Cookes freeze very well if you can convince people not to eat them.