What a catchy name for a cookie. Makes you want to do a little happy dance.

I found the recipe in an old Pillsbury Butter Cookie Cookbook. Ann Pillsbury had collected a bunch of European cookie recipes and said this one is from Sweden. I'll have to confer with The Swedish Friend and see what she says, but in the meanwhile, here it is!

These are a wonderful tea cookie. Buttery and crisp, they are perfect with a cup of something. The meringue swirl adds a little chewiness to the texture and is best appreciated when eaten same-day. The next day, they had hardened and turned crunchier. I served them up at my student recital, and the kids totally ignored these and went for the sprinkle cookies. No surprise there. I'm happily making my way through the batch...

from Pillsbury's Best Butter Cookie Cookbook (Vol.II)

Printable recipe

1½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
½ cup butter, room temperature
⅔ cup sugar
1 egg, separated
2 tablespoons light cream
½ teaspoon vanilla extract

Preheat oven to 375ºF.

Sift the flour, baking powder and salt together. Set aside.

In the bowl of an electric mixer with the paddle attachment, cream the butter and sugar together until fluffy.
--> Add the egg yolk, cream and vanilla. Beat well. Add the dry ingredients and mix on low speed until blended. Set aside while you make the meringue.

To make meringue: Using a clean bowl of an electric mixer with the whisk attachment, beat the egg white with ⅛ teaspoon salt until slight mounds form when beater is raised. Gradually add 2 tablespoons sugar, beating well after each addition. Continue beating until meringue stands in stiff glossy peaks.

On a floured surface, roll out the dough to a 16x9-inch rectangle. Spread with the meringue, leaving about an inch of dough uncovered along one 16-inch edge. Cut crosswise into four 9x4-inch rectangles. Roll each as for jelly roll, starting with 4-inch side and rolling toward the uncovered edge. Chill 15 to 30 minutes, if desired, for easier handling.

Using a long, serrated knife, cut into 1/4-inch slices and place on parchment paper or Silpat.

Bake for 8-10 minutes until light golden brown. Cool on baking sheets for a few minutes before removing them to wire racks.

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