Swedish Crispy Syrup Cookies

Last year, I participated in the first Great Food Blogger Cookie Swap and had such a blast that I thought I'd do it again!

This year, the GFBCS organizers asked that all participants donate $4 to the "Cookies for Kids Cancer" campaign. The participating bloggers raised $2,300, and OXO generously matched this donation, bringing the total to $4,600! Thanks OXO!!

Just like last year, I was matched with three bloggers to send my cookies to. These bloggers were:

Chris from The Keenan Cookbook (beautiful site, Chris and Rachel!)

Karen from Small Kitchen, Big Taste (great recipes for bakers and cooks alike!)

Becca from The Salted Cookie (she likes champagne, her grandpa, and Alton Brown-esque analog tweets... sounds like my kind of gal!)

And I received cookies from:

Kathy from Panini Happy and Cooking on the Side (she made Spritz cookies)

Jessica from My Baking Heart (she made Spiced Rum cookies)

Becca from It's Yummilicious (she made Almond Log cookies)

This year, I decided to make Swedish Crispy Syrup Cookies. I received a copy of Swedish Desserts: 80 Traditional Recipes by Cecilia Vikbladh to review from Skyhorse Publishing, Inc. (Thanks Skyhorse!) The recipe was really easy to follow, but the cookies didn't turn out as crispy as I thought. This could be "user error," as perhaps I should have rolled out the logs thinner. The cookies did stay soft and syrupy in the center, though, so I got that right :-). I would qualify these cookies as good "dunkers..." you know, the kind that go perfect dunked into your coffee. I think adding a little bit of cocoa powder to these cookies would make them the perfect accompaniment to hot chocolate.

I'm really looking forward to trying a few other recipes from the book, especially the variations of Saffron Buns for Christmas morning, lemon twists, and Panettone with Limoncello.

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Crispy Syrup Cookies
From Swedish Desserts: 80 Traditional Recipes by Cecilia Vikbladh
Makes about 40 cookies

1 1/3 sticks butter (room temperature)
1 cup sugar
1/3 cup light corn syrup
1 egg yolk
2 1/2 cups all-purpose flour
1 teaspoon vanilla extract
1 teaspoon baking powder

1. Whisk butter, sugar, corn syrup, and egg yolk together, preferably with an electric mixer.

2. Mix and add flour, vanilla, and baking powder. Let the dough rest in the refrigerator for about 30 minutes. Set the over to 350 degrees Fahrenheit and line two baking sheets with parchment paper.

3. Split the dough into four equal parts and roll them out on the two baking sheets so that they stretch from one end to the other lengthwise. Flatten them lightly with your hand. Bake for 15 minutes and cut into pieces while still hot. Let the cookies cool on the sheet. Store them in a tin with a lid.