Jam & Cardamom Cookies – Sylt & Kardemumma Kakor


And all of a sudden I’m at the end of my semester again. First week of school it always seems so far until the end, yet, every semester it goes by as quick. Thanksgiving break, a week of classes and then finals. This also means that this is the third semester I’m keeping up (well, at least trying to) with the blog – and I’m so happy I do. Even though it’s much harder to after 250+ posts invent new things, find the time amongst all other activities, and, maybe mostly, have the time to post it (I still have some posts since summer that are not yet up….). Here comes a recipe of Jam & Cardamom cookies. I love jam (or thumbprint) cookies, but these comes with a twist. I put an egg in the dough and decreased the amount of flour slightly, this created a much softer cookie. Cardamom can be put in anything (and make it absolutely delicious 🙂 )

Recipe / Recept 

1.8 sticks of butter / 200 g smör 

0.4 cups of sugar / 1 dl socker

1 tsp vanilla / 1 tsk vaniljsocker

1.6 cups of flour / 4 dl mjöl

1 tsp of baking powder / 1 tsk bakpulver

1 tsp of cardamom / 1 tsk kardemumma

1 egg / 1 Àgg

jam /sylt

1. Preheat the oven to 430 F. / SÀtt ugnen pÄ 220 grader.

2. Mix all ingredients. / Blanda alla ingredienser.

3. Roll small balls and make a thumbprint in them. / Rulla smÄ bollar och gör ett litet tumavtryck i dom.

4. Put in some jam. / LĂ€gg i sylt.

5. Bake for about 8 min. / GrÀdda i ca 8 min.

6. Done! / Klart!


Gingersnaps with Blue Cheese – Pepparkakor med “Blue Cheese”


In Sweden we celebrate Christmas on the 24th. That means that today is the day before Christmas…. Here comes a little suggestion for a fun gingersnap cookie appetizer. This goes best with the type of Swedish Gingersnaps that you can buy in the store. They’re called “Annas” and is thinner and not as spicy as traditional gingersnaps. Now matter which cookies you choose, put a little bit of blue cheese on, a small walnut, and a red currant berry on. This is delicious and fun, and a flavor combination that never goes wrong!

Recipe / Recept

Gingersnaps / Pepparkakor

Blue Cheese / Grönmögelost 

Walnuts / Valnötter

Red Currants / Röda VinbÀr 

1. Start with putting a little blue cheese on the cookie. / Börja med att lÀgga lite ost pÄ varje pepparkaka.

2. Crack the walnuts in small pieces, top every cookie with a little walnut piece and a berry. / Dela valnötterna i smÄ bitar. Toppa varje pepparkaka med en liten valnötsbit och ett bÀr.

3. Done! / Klart!


Trying: Cookie Butter w. Cocoa Swirl – Provar: Kaksmör virvlat med Choklad


And yet again I fell for the temptation of Cookie Butter when shopping at Trader Joe’s. Although, I would say that this time it was completely accurate. I’ve fallen in love with their Cookie Butter, and I wrote a post about it last time here. This time, it was mixed with chocolate, I mean, who could honestly resist? So I bought it, and tried it.

I must say that I was a little disappointed in one way, and happy in another. The gingerbread cookie flavor wasn’t strong at all, which was sad, since I do like the gingerbread cookie flavor. But instead, here’s a chocolate butter for you, without the flavor of hazelnut. A chocolate spread has been hard for me to find, since I only like Nutella to a certain extent.

All in all, the cookie butter lost is initial flavor, but brought a new chocolate spread to life. Can’t decide which one’s the best, cookie butter, or chocolate butter….


Och igen sĂ„ föll jag för frestelsen av att köpa hem Kaksmör nĂ€r jag var och handlade pĂ„ Trader Joe’s. Men jag mĂ„ste sĂ€ga att det denna gĂ„ng föll sig helt naturligt. Jag har under denna höst blivit kĂ€r i deras kaksmör, som jag skrev om i detta inlĂ€gg. Denna gĂ„ng var kaksmöret blandat med choklad, och det skulle vara svĂ„rt för vem som helst att motstĂ„. SĂ„ jag köpte det, och provade.

Det var med blandade kÀnslor som jag Ät kaksmöret. Chokladen tog helt övertag och det gjorde att pepparkaks-smaken försvann. Jag gillade pepparkakssmaken, men ett chokladsmör satt inte helt fel. Jag har aldrig riktigt gillat hasselnötssmaken nÀr det kommer till nutella, och detta var helt klart ett bÀttre alternativ.

Som slutsats mĂ„ste jag sĂ€ga att kaksmöret tappade sin traditionella smak, Ă€ven fast det skapade ett nytt choklad tillbehör. Jag har Ă€nnu inte bestĂ€mt mig för om jag tycker mest om kaksmör eller chokladsmör….


Mustache Cookies – Mustasch Kakor


The pros (and cons) of the American university system is the general education classes. I’m a business major, but the system still makes/allows me to take different classes in different areas. This has made me realize that I don’t want to be a psychologist in my life, it has made me realize that I enjoy studio arts, and, right now, it allows me to take a theater class. What I enjoy about the art classes I’m taking is that it allows me to not think about numbers or pure facts for 2.5 hours a week. It does require a lot of work, but another kind of work than I’m used to. Our latest presentation was on Shakespeare, and the theme was “Shakespeares Magic Formula of Appearance”. The presentation required us to bring in some kind of appropriate food, and I offered to bake. I’d seen mustache shaped cookies on Foodgawker a couple of days ago, and decided to give it a try. Although, my weeks been busier than usual, so there was no time to get a proper cookie cutter, instead, I had cut my cookies. This made the cookies end up looking homemade, some being perfect, and some a little lost in their shape. I brushed on the chocolate with a kitchen brush to make the chocolate look as hair. Try it yourself!


Fördelen (och nackdelen) med det Amerikanska universitetssystemet Ă€r de obligatoriska klasserna inom olika omrĂ„den. Jag kommer om tvĂ„ Ă„r att ha en kandidat i Business, men systemet lĂ„ter mig fortfarande (/ tvingar mig) att pröva pĂ„ andra kurser. Detta har fĂ„tt mig att inse att jag inte kommer att vilja bli psykolog i mitt liv, att jag tycker att bild faktiskt Ă€r vĂ€ldigt roligt, och, just nu, lĂ„ter mig ta en teaterkurs. Vad jag gillar med mina estetiska klasser Ă€r att det lĂ„ter mig tĂ€nka pĂ„ nĂ„got annat Ă€n siffror och fakta 2.5 timmar per vecka. Även fast kurserna krĂ€ver mycket jobb, Ă€r det annat plugg Ă€n vad jag Ă€r van vid. VĂ„r senaste presentation i teater skulle relatera till Shakespeare och vĂ„r grupp valde temat “Shakespeares Magic Formula of Appearance”. Vi skulle till denna presentation bjuda resten av klassen pĂ„ nĂ„gon form av fika som hörde till temat. Jag hade nĂ„gra dagar tidigare sett pĂ„ foodgawker att nĂ„gon hade bakat Mustasch Kakor, och bestĂ€mde mig för att prova. Denna vecka har blivit nĂ„got stressigare Ă€n vad jag har tĂ€nkt, och dĂ€rav han ingen mustasch form inhandlas. IstĂ€llet skar jag ut kakorna en och en, vilket resulterade i varierad kvalitĂ© pĂ„ formen (haha Ă€ra vare gud i höjden, detta har jag gjort i slöjden…). Jag anvĂ€nde en kökspensel för att sedan mĂ„la pĂ„ hĂ„ret – i form utav smĂ€lt choklad. Hoppas att du provar!


Recipe / Recept 

2-2.2 cups of flour / 5-5.5 dl mjöl

0.4 cups of sugar / 1 dl socker  

7 ounces of butter / 200 g smör  

almost 0.5 tsp of vanilla extract / nÀstan 1 msk vaniljsocker 

1 big bar of dark chocolate / 1 100g mörk chokladkaka

1. Preheat the oven to 390 F. / SÀtt ugnen pÄ 200 grader.

2. Put all the ingredients in a food processor and mix until a dough. / LÀgg alla ingredienser i en mixer och mixa tills det Àr en deg.

3. Spread out some flour on a flat space and carefully roll out the dough. / LÀgg lite mjöl pÄ en plan yta och tryck/kavla försiktigt ut degen.

4. Use a knife or a cookie cutter and cut out mustaches. / AnvÀnd en kniv eller en form och skÀr ut mustascher.

5. Bake for about 8-10 min or until golden in the edges. / GrÀdda i ca 8-10 min eller tills lite gyllene i kanterna.

6. Let cool completely. / LĂ„t svalna helt.

7. Melt the chocolate in a water bath. / SmÀlt chokladen i ett vattenbad.

8. Brush the chocolate on the cookies like hair. / Pensla chokladen pÄ kakorna som hÄr.

9. Let cool. / LĂ„t svalna.

10. Done! / Klart!


Chocolate & Vanilla Swirl Cookies – Choklad & Vanilj Virvlade Kakor


Yum! These Chocolate and Vanilla swirl cookies are both eggless and doesn’t contain any baking powder/soda. We can’t always succeed when baking. Let’s be honest, it’s hard to tell what’s going to happen when the cookies are in the oven. I had seen a picture of cookies that were coated in sprinkles. Fun! I thought.. Turned out to be so that the sprinkles i used just melted and crumbled up in sugar crystals when put in the oven. So, here’s some technical notes on these cookies:

1) If you use sprinkles, make sure it’s the kind that can take the oven.

2) Make sure to keep the dough cold between the steps, either a short amount of time in the freezer, or a little longer in the fridge. Otherwise it’ll just be sticky and messy.

3) When you roll the dough, make sure it’s tight. Use the non stick paper as a tool.

4) Roll the dough in the paper to eliminate space between the doughs!

Otherwise, I’ll just tell you happy baking. They come out great and taste more than delicious.


Mums! Dessa Choklad och Vanilj virvlade kakor Àr bÄde Àgg och bakpulvers lösa! Man kan inte alltid lyckas nÀr man bakar, vi vet aldrig vad som kommer hÀnda nÀr vi sÀtter in kakorna i ugnen. Jag hade sett en bild pÄ kakor som hade en kant av strössel, snyggt tyckte jag! Det visade sig dock att de strösselet jag anvÀnde mig av inte alls klarade av att vara i ugnen. IstÀllet för en fin kant blev det bara socker smulor av allt. SÄ hÀr kommer nÄgra tekniska tips för dessa kakor:

1) Om du anvÀnder strössel, se till att det klarar av ugnen.

2) Se till att degen fÄr vila och kylas mellan stegen, antingen kort i frysen eller lite lÀngre i kylen. Annars kommer allt bara bli kladdigt och inte alls gÄ.

3) NÀr du rullar degen, se till att det inte finns nÄgot mellanrum. AnvÀnd bakplÄtspappret för att fÄ det riktigt tight.

4) Rulla degen nÄgot i pappret för att fÄ ut luftbubblor.

Annars hoppas jag att du lyckas perfekt! Dom blir bÄde snygga och oerhört goda.


Recept / Recipe

2-2.2 cups of flour / 5-5.5 dl mjöl

0.4 cups of sugar / 1 dl socker  

7 ounces of butter / 200 g smör 

1 1/2 tablespoon of cacao powder / 1 1/2 msk kakao 

almost 0.5 tsp of vanilla extract / nÀstan 1 msk vaniljsocker 

1. Preheat the oven to 390 F. / SÀtt ugnen pÄ 200 grader.

2. Put all ingredients in a food processor except the vanilla sugar and cacao powder . Split the dough in two. Mix the vanilla sugar into one of the halves, and the cacao powder into the other half. If the dough is very loose, put in some more flour, or put in the fridge for about an hour. / LÀgg alla ingredienser i en mixer, utom kakaon och vanilj sockret. Dela degen i tvÄ och tillsÀtt vaniljsocker i den ena, och kakao i den andra. Om degen Àr vÀldigt lös och kladdig kan du antingen tillsÀtta mer mjöl, eller stÀlla den i kylen i ungefÀr en timme.

3. Roll out the doughs thinly on two baking sheets. Leave in the fridge for 10 min. / Kavla ut degen tunt pÄ 2 bakplÄtspapper, stÀll i kylen i ca 10 min.

4. Put on dough on top of the other. Carefully roll on the long side. / LÀgg en deg pÄ den andra, rulla ihop försiktigt frÄn den lÄnga sidan.

5. If you want sprinkles, coat the roll in sprinkles. / Om du vill ha strössel, rulla rullen i strössel.

6. Carefully cut pieces and put on a bakin sheet. / SkÀr försiktigt bitar och lÀgg pÄ en plÄt.

7. Bake for about 10 min. / GrÀdda i ca 10 min.

8. Let cool. / LĂ„t svalna.

9. Done! / Klart!


Jordnöts och Choklad Kakor – Chocolate Chip and Peanut Butter Cookies


Recept / Recipe

5 och 1/3 dl mjöl / 2 and 1/4 cup of flour

1/2 tsk bikarbonat / 1/2 tsp of baking soda

220 g smör / 2 sticks of butter

1.2 dl socker / 1/2 cup of sugar

2.5 dl farin socker / 1 cup of brown sugar

1 tsk salt / 1 tsp of salt

1 tsk vanilj socker / 2 tsp of vanilla extract

2 Àgg / 2 eggs

2 dl chokladknappar / 0.8 cups of chocolate chips

1 msk jordnötssmör / 1 tbsp of peanut butter

1. SÀtt ugnen pÄ 175 grader. / Heat the oven to 350 F.

2. Se till att smöret Àr mjukt (antingen rumstemperatur eller smÀlt lite i micron.). Vispa smör, socker och farinsocker. / Make sure that the butter is soft, whisk sugars and butter together.

3. Blanda i alla andra ingredienser utom jordnötssmör och chokladknappar. / Mix in all other ingredients except from peanut butter and chocolate chips.

4. Rör sedan i chocklad och jordnötssmör. / Then carefully add peanut butter and chocolate chips.

5. Rulla till bollar lÀgg pÄ en plÄt med bakplÄtspapper. / Roll small balls and put on a baking thin with a non stick paper.

6. GrÀdda i ca 10 min, eller tills bruna i kanterna. / Bake for about 10 min, or until golden around the edges.

7. LĂ„t svalna. / Let cool.

8. Klart! / Done!


Syltkakor – Jam Cookies


Igen, ett recept pĂ„ kakor. Syltkakor Ă€r typiska svenska kakor och Ă€r superlĂ€tta att göra! Egentligen kan man anvĂ€nda vilken sylt man vill, men traditionellt sett Ă€r det hallonsylt som fyller kakorna. Det Ă€r ocksĂ„ dĂ€rför dessa kakor ibland kallas för hallongrottor. “HĂ„let” i kakan kan variera i storlek, men tĂ€nk pĂ„ att inte lĂ€gga i för mycket sylt, nĂ€r kakorna grĂ€ddas svĂ€mmar sylten över och rinner ner över kakorna. / Yet another recipe for cookies. Jam cookies are very stereotypical for the Swedish kitchen, and super easy to make! You can use any jam you like, but the traditional jam cookie is filled with raspberry jam. That’s also why they sometimes are named raspberry caves. The “cave” in the cookie may vary in size, but remember not to put in too much jam. When the cookie is baked, the jam will drizzle down the sides of the cookies.

Recept / Recipe

5-5 1/2 dl mjöl / 2-2.2 cups of flour

1 dl socker / 0.4 cups of sugar

200 g smör / 7 ounces of sugar

2 msk vaniljsocker / 1 tbsp of vanilla extract

Hallonsylt / Raspberry jam

1. SÀtt ugnen pÄ 200 grader. Heat the oven to 390 F.

2. Mixa mjöl, socker, smör och vaniljsocker i en mixer. / Put flour, sugar, butter and vanilla extract in a food processor and make the dough.

3. Rulla smÄ bollar och tryck ut ett hÄl med tummen i mitten. / Roll small dough balls and create a cave with your thumb in the middle.

4. LÀgg i lite sylt i hÄlen. / Put some jam in the caves.

5. GrÀdda i ca 10-12 min eller tills kakorna fÄtt lite fÀrg. / Bake for about 10-12 min or until the cookies has gotten some color. 


Kolasnittar – Syrup Cookies


Kolasnittar Ă€r nĂ„got som egentligen pĂ„minner mig om att baka nĂ€r man var liten, det Ă€r ett lĂ€tt och snabbt recept! Kakorna blir hĂ€rligt sega och Ă€r perfekta att bjuda pĂ„. Ett tips nĂ€r det gĂ€ller smĂ„kakor i allmĂ€nhet Ă€r att förvara dom i frysen. HĂ„llbarheten blir lĂ€ngre och personligen tycker jag att dom blir mycket godare. / Syrup cookies are a classic Swedish cookie that reminds me of baking as a child. They’re super easy to make and comes out super chewy. A general thing for cookies are keeping them in the fridge. They stay fresh longer and personally I believe them to be tastier than normal cookies.

Recept / Recipe 

100 g smör / 3.5 ounces of butter

1 dl socker / 0.4 cups of sugar

1 msk ljus sirap / 1 tbsp of light baking syrup

1/2 msk vaniljsocker / 1/2 tbsp of vanilla sugar

1 tsk bakpulver / 1 tsp of baking powder

2.5 dl mjöl / 1 cup of flour

1. SÀtt ugnen pÄ 175 grader. / Pre heat the oven to 340 F.

2. Rör ihop alla ingredienser och baka ut i tvÄ lÀngder pÄ en plÄt. / Mix all the ingredients and make two dough lengths on a baking thin.

3. GrÀdda i ca 16 min. / Bake for about 16 min.

4. SkĂ€r lĂ€ngderna i snittarna diagonalt nĂ€r lĂ€ngderna fortfarande Ă€r varma. / Cut the cookies on the diagonal when they’re still warm.

5. LĂ„t svalna. / Let cool.

6. Klart! / Done!


Gudomliga Chocolate Chip Cookies – Perfect Chocolate Chip Cookies


AlltsĂ„, jag har egentligen inte ens gillat kakor eller cookies förrĂ€n jag flyttade till DC, men nĂ„gonstans lĂ€ngs vĂ€gen i brist pĂ„ smĂ„godis sĂ„ blev just chocolate chip cookies nĂ„got som kunde stilla mitt sug efter socker. Men jag tycker Ă€ndĂ„ ofta nĂ€r man köper dom att dom Ă€r för torra eller för spröda. Jag tycker att cookies ska vara mjuka och lite mindre i storlek. Detta recept hittade jag pĂ„ recept.nu men var egentligen en bas till ett bakverk, sĂ„ jag gjorde om receptet en aning. Smeten eller degen beskrevs av min bror som en av de godaste kakdegarna nĂ„gonsin, och jag kan inte sĂ€ga att det fĂ€rdiga resultatet blev sĂ€mre…. / Seriously, I haven’t even enjoyed cookies until I moved to DC, somewhere along the way, where Swedish candy was missing, chocolate chip cookies could fulfill my need of sugar. Even though I like cookies now, I often get disappointed when I buy them. Their too dry and not moist at all. I believe cookies should be chewy and a little smaller (when it comes to size). This recipe I found on a Swedish (!) website, but it was only the base for a larger pastry. So, I modified the recipe a little. The result of just the dough was described as “the best cookie dough ever” by my brother, and I really must say the result was absolutely perfect…

Recept / Recipe

100 g smör / 3.5 ounces of butter

1 dl socker / 0.4 cups of sugar

2 msk ljus sirap / 2 tbsp of light syrup

2.5 dl mjöl / 1 cup of flour

1 tsk vanilj socker / 1 tsp of vanilla extract

0.5 tsk bikarbonat / 0.5 tsp of baking soda

1 Àgg / 1 egg

1 dl mörka choklad knappar eller hackad choklad / 0.4 cups of dark semi-sweet chocolate chips

1. SÀtt ugnen pÄ 175 grader. / Heat the oven to 350 Fahrenheit.

2. Blanda smör, socker och sirap. Du kan vispa med degkrokar. / Mix butter, sugar and syrup. You can use a mixer that’s made for doughs.

3. Bland mjöl, vaniljsocker och bikarbonat. TillsÀtt till smörsmeten. / Mix flour, vanilla sugar and baking soda. Add to the buttermix.

4. TillsÀtt Àgget. / Add the egg.

5. Blanda vÀl, du kan Àven nu anvÀnda degkrokar. / Mix well, you may use the dough mixer.

6. Blanda i choklad knapparna. / Add the chocolate chips.

7. Rulla bollar av drygt 1 tsk deg. LĂ€gg dom pĂ„ en plĂ„t med bakplĂ„tspapper, inte för tĂ€tt! / Roll the dough in small balls, with a little more than 1 tsp of dough. Put them on a baking sheet with a non stick paper. Don’t place it them too close.

8. GrÀdda i ca 11 min. / Bake for about 11 min.

9. Äntligen klart! / Finally done!

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Schackrutor / Swedish Chess Square Cookies


Dessa kakor Àr en riktig svensk klassiker, superlÀtta att göra, och goda! / These cookies are an old Swedish classic, their super easy to make, and tasty! Try it out!

Recept / Recipe

5-5 1/2 dl mjöl / 2-2.2 cups of flour

1 dl socker / 0.4 cups of sugar

200 g smör / 7 ounces of sugar

1 1/2 msk kakao / 1 1/2 tablespoon of cacao powder

nÀstan 1 msk vaniljsocker / almost 1 tablespoon of vanilla sugar

1. SÀtt ugnen pÄ 200 grader. / Heat the oven to 390 Fahrenheit.

2. LÀgg alla ingredienser i en mixer, utom kakaon och vanilj sockret. Dela degen i tvÄ och tillsÀtt vaniljsocker i den ena, och kakao i den andra. Om degen Àr vÀldigt lös och kladdig kan du antingen tillsÀtta mer mjöl, eller stÀlla den i kylen i ungefÀr en timme. Put all ingredients in a food processor except the vanilla sugar and cacao powder . Split the dough in two. Mix the vanilla sugar into one of the halves, and the cacao powder into the other half. If the dough is very loose, put in some more flour, or put in the fridge for about an hour.

3. Dela bÄda degarna igen. Rulla ut dom i lÄnga rullar, alla 4 delar ska vara lika tjocka.LÀgg sedan en vanilj deg bredvid en choklad deg, och motsatt över. Det Àr det som skapar schackrutor nÀr du skÀr dom. Split both the doughs in two again, roll out in long strings all 4 equally thick. Then put one vanilla sting next to a chocolate dough string, and on top you do the reversed order. This created chess squares when you cut them.

4. SkÀr kakorna i ca 1-2 cm skivor, grÀdda i ugnen i ca 5-7 min. NÀr de fÄtt liiite fÀrg pÄ sidorna, ta ut dom och lÄt dom svalna. Cut the cookies in about 1-2 cm slices, and bake in the oven for 5-7 min, when they get a tiny bit of color on the sides, take them out, let cool.

5. Njut! / Enjoy!

P.S…. Du kan frysa in kakorna om du vill, sĂ„ hĂ„ller de lĂ€ngre! / You can freeze the cookies!

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