This recipe came from my great grandmother's family who came from Sweden somewhere near the end of the last century. NOTE: You can also add 1/3 cup unsweetened cocoa to this recipe. It makes the cookies taste like brownie cookies.

Recipe Summary

Servings:
48
Yield:
2 to 4 dozen
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Ingredients

48
Original recipe yields 48 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • Cream together the shortening, sugars, and butter until smooth. Stir in the egg and vanilla extract. Sift together the flour, baking soda, and cream of tartar. Stir into the sugar mixture.

  • Roll dough into walnut sized balls. Roll the balls in chopped nuts then in sugar. Place on an ungreased cookie sheet and bake for 12 to 15 minutes or until cookies are light brown.

Nutrition Facts

87 calories; protein 0.9g 2% DV; carbohydrates 9.9g 3% DV; fat 5g 8% DV; cholesterol 9mg 3% DV; sodium 42.1mg 2% DV. Full Nutrition

Reviews (47)

Read More Reviews

Most helpful positive review

Rating: 4 stars
09/07/2002
A very nice cookie extremely light and crisp. A few notes: make sure the nuts are very finely chopped; I also needed far more than just a half a cup to roll the cookies in. Adding the cocoa makes a delicious cookie but it's misleading to call it 'brownie like'. If you're not fond of nuts or don't have them on hand the cocoa version is good even without them especially if you mix a small amount of cinnamon into the sugar that you roll them in. Lastly I usually refrigerate sugar cookie doughs before I shape them to make them easier to handle but don't do that with this recipe; the dough is soft but manageable and it holds the nuts better at room temperature. Read More
(71)

Most helpful critical review

Rating: 3 stars
09/18/2011
I mixed the nuts in using 2/3 of a cup. I found the cookie just above average. Next time I would use 1 cup of nuts Read More
(5)
55 Ratings
  • 5 star values: 44
  • 4 star values: 10
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
09/07/2002
A very nice cookie extremely light and crisp. A few notes: make sure the nuts are very finely chopped; I also needed far more than just a half a cup to roll the cookies in. Adding the cocoa makes a delicious cookie but it's misleading to call it 'brownie like'. If you're not fond of nuts or don't have them on hand the cocoa version is good even without them especially if you mix a small amount of cinnamon into the sugar that you roll them in. Lastly I usually refrigerate sugar cookie doughs before I shape them to make them easier to handle but don't do that with this recipe; the dough is soft but manageable and it holds the nuts better at room temperature. Read More
(71)
Rating: 5 stars
01/10/2012
Makes a very delicious and tender cookie. I added chopped nuts directly to the dough and rolled in cinnamon sugar topping with a few additional nuts. Other ideas are to top with chocolate kisses or add chocolate chips to the dough. Cookies do spread I would suggest placing about 3" apart. Baked for 9-10 minutes just until light brown. Read More
(48)
Rating: 5 stars
12/10/2008
Fabulous. I am swedish and we also love almond anything! I used almond extract instead of vanilla. and used finally chopped almonds Read More
(43)
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Rating: 5 stars
04/22/2008
this recipe is awsome!!!! i added chocolate chips insted of walnuts and rolled the balls in cinnamon sugar everyone was beging for seconds i will definatly make this recipe again Read More
(28)
Rating: 4 stars
05/07/2009
This is a very good basic cookie. I made them per the recipe but left off the nuts as I was out. I believe they would be even better with almond extract to give them a decidedly Swedish flare. Bake untill they are light brown around the edges and they will melt in your mouth. Great with tea or coffee. Read More
(22)
Rating: 5 stars
12/03/2010
These are one of my favorite cookies to make for Christmas. They have such a wonderful delicate flavor. Read More
(18)
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Rating: 5 stars
12/19/2008
I am definitely a novice but I'm very pleased with the results of this recipe....Now let's see what my family thinks. This is the first time I have ever baked a Christmas cookie...I used the 1/3 cup cocoa and everything else was according to Barbara's recipe. Merry Christmas to all and to all a good night/day. Read More
(17)
Rating: 5 stars
05/07/2009
These are simple but delicious! Instead of walnuts I used almonds (just personal preference) and also rolled them in cinnamon to give them more flavor. I really really like them with the cinnamon though I think they would be good without it as well. Be careful not to overbake. My first batch was a little crispy. Read More
(16)
Rating: 5 stars
09/29/2009
instead of rolling the nuts on the outstide i mixed it in on accident but either way it was d-LiSH! everyone who has tried it loves it!! Read More
(16)
Rating: 3 stars
09/18/2011
I mixed the nuts in using 2/3 of a cup. I found the cookie just above average. Next time I would use 1 cup of nuts Read More
(5)