Swedish Judebrod

These cookies are a special treat because of the use of cardamom. I do not specifically recall these cookies from childhood, but they will make it into my holiday rotation. When searching online, I saw a few similar recipes but could not find out the origin of these cookies. Cardamom is a unique spice that does frequently appear in Nordic sweets, but is not as common in the U.S. But I love cardamom, adding it to coffee or oatmeal, so I love these cookies. 

This cookie requires that the dough gets rolled out and cut into shapes, making it an excellent Christmas cookie. I was skeptical when the recipe said to mix the dough with hands, but this dough does require some hand kneading to come together.

Swedish Judebrod 

• 1 1/2 cup butter
• 6 cups flour
• 2 eggs
• 2 cups sugar
• 3/4 tsp. baking soda
• 1/2 tsp. ground cardamom
• 1 egg for brushing
• sugar and cinnamon for sprinkling

Mix butter, flour, 2 eggs, 2 cups sugar, baking soda, and cardamom with hands. Roll out very thin. Cut into various shapes with cookie cutter. Brush with beaten egg and sprinkle with cinnamon and sugar. Bake at 350 for 9-11 minutes or until light and delicate. Cook on wire rack. Enjoy!

Mexican Mocha Balls

December is prime time for making cookies. Mom's recipe box has an extensive cookie collection, so there are many options. This recipe caught my eye because it has many flavors that I love--coffee, chocolate, and cherries. These cookies did not disappoint; they are delicious.

When I made this recipe, I made some without nuts and some with almonds. Both versions were good. In fact, MDS (who usually prefers no nuts in cookies) liked both versions equally. When I made these cookies, I thought I might freeze some to include in the Christmas cookie gift bags, but I think they might all get eaten before then. When the cookies are still warm from the oven, they are quite delicate and need to be handled with care. Once cooled, they are sturdier and have a slight crunch.

Mexican Mocha Balls 

• 1 cup butter, softened
• 1/2 cup sugar
• 1 tsp. vanilla
• 2 cups flour
• 1/4 cup cocoa
• 1 tsp. instant coffee powder
• 1/4 tsp. salt
• 1 cup finely chopped nuts
• 1/2 cup chopped maraschino cherries
• fine granulated sugar for dusting

In a bowl, cream together butter, sugar, and vanilla until light and fluffy. Thoroughly stir together flour, cocoa, coffee, and salt. Gradually beat into creamed mixture. Stir in nuts and cherries. Chill dough for one hour. Shape into one-inch balls. Place on cookie sheet. Bake at 325 for 20 minutes. Cool. While warm but not hot, dust with granulated sugar. Enjoy!

Chocolate Chip Pan Cookie

Every now and then, instead of making regular cookies, Mom would make a pan cookie. Pan cookies require less oven time, so they are great when you don't have too much time or have too much stuff in the oven already. Many cookie doughs could be used for pan cookies. This recipe is a classic chocolate chip cookie recipe that is just delicious.

Recently, I made these cookies for a Saturday night at Mom's house. In addition to the cookie, I made some vanilla buttercream frosting that could be spread on top of the individual cookie bars. The combination was delicious.

Chocolate Chip Pan Cookie 

• 2 1/4 cup flour
• 1 tsp. baking soda
• 1 tsp. salt
• 1 cup butter, softened
• 3/4 cup sugar
• 3/4 cup packed brown sugar
• 1 tsp. vanilla
• 2 eggs
• 2 cups chocolate chips
• optional: 1 cup chopped nuts

Preheat oven to 375. In a large bowl, combine butter, sugars, and vanilla; beat until creamy. Beat in eggs. Gradually add flour, soda, and salt; mix well. Add chips and nuts. Spread into a greased 15x10x1 pan. Bake for 20 minutes or until golden. Allow to cool. Enjoy!