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A smorgasbord of Christmas cookies

Batter Bakers are two people, Nancy Robison and her 21 year-old-son, Eric. You might break it down to only one person as Mrs. Robison is the baker and Eric is the tester, but more than just sampling the cookie recipes, Eric has provided the art work for the brightly colored red and white book called, ''Cookie Smorgasbord.''

Hints for giving your own Christmas Cookie Party are given in the front of the book. Mrs. Robison suggests baking a batch-a-day beginning the day after Thanksgiving and then freezing the cookies until party day. ''A week before Christmas is a good time for a cookie party and by that time you'll have 25 to 30 different kinds of cookies to serve and impress your guests,'' she says.

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The title came about because of the variety of recipes that make a festive spread as does a regular Swedish Smorgasbord buffet.

Mrs. Robison lives in San Marino, California with her husband and four sons who also sample her cookies and put the stamp of approval on them.

To pack cookies for mailing, Mrs. Robison wraps two together, back to back, in foil, then in a cardboard box lined with foil. They arrive fresh and unbroken.

Some of the recipes in her book are: Danish Delicacies, Finnish Nut Cookies, French Almond Cookies, German Springerle, Greek Crescents, Mexican Sticks, Norwegian Crowns, Russian Tea Cakes, Scottish Shortbread, Swedish Gems, Vanilla Rocks.

Here are two recipes. Norwegian Crowns 6 hard cooked egg yolks 6 egg yolks, uncooked 1/4 teaspoon salt 3/4 cup sugar 11/2 cups butter 3 cups flour 1 egg white, beaten

Force cooked egg yolks through a sieve. Blend with uncooked egg yolks, salt and sugar. Add butter and flour a little at a time, blending well. Cover and chill. Roll into fingers. Shape into wreaths by crossing ends. Dip in egg whites and sugar. Bake at 400 degrees F. 8 to 10 minutes.

Wreaths may be decorated with bits of red and green candied cherries for a festive look. Swedish Gem Cookies 1 cup butter 1/2 cup sugar 2 egg yolks 2 cups flour 2 egg whites 2 cups ground nuts Raspberry jam

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Cream butter and sugar. Add egg yolks. Beat well. Add flour and mix well. Chill dough for easier handling. Make small balls of dough and dip in slightly beaten egg whites, then roll in chopped nuts.

Place 11/2 inches apart on greased cookie sheets. Flatten with a glass bottom dipped in sugar. Make a small indentation in the center of each cookie and fill with jam. Bake at 325 degrees F. 12 to 15 minutes or until lightly browned.

The cookie book is available from Batter Bakers, 1700 Euclid Ave., San Marino , Calif. 91108 for $6.00, which includes postage and handling. California residents please add 6 percent sales tax.

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