Swedish Cookie Ingredients - Grandparents.com

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Molly O'Neill is our Food Editor. She was the former food columnist for The New York Times Magazine. O'Neill is the author of three cookbooks, including the best-selling New York Cookbook (Workman Publishing, 1992), A Well Seasoned Appetite (Penguin, 1997), and The Pleasure of Your Company (Viking, 1997). She was the host of the PBS series Great Food, and edited the critically acclaimed anthology American Food Writing (Library of America, 2007). Her latest work, Mostly True: A Memoir of Family, Food, and Baseball (Scribner, 2006), recounts her childhood of growing up in a major league baseball family.

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Baker's Ammonia: Also known as “horn salt” and “hartshorn,” this is a leavening ingredient that is common in many Scandinavian cookies, crackers, and pastries. Unlike baking powder or soda, it leaves no alkaline flavor in baked goods. If you notice the smell of ammonia while your cookies are in the oven, don’t worry. The cookies won’t taste or smell of ammonia. Store bakers’ ammonia in an air-tight container. Over time, it will evaporate if exposed to air.

You can purchase baker’s ammonia at many pharmacies as well as Fancyflours.com and SteviaSmart.com.

Colored Sugar: A sprinkling of colored sugar is an elegant decoration for Swedish rolled cookies. It can be found in the baking aisle of many grocery stores or it can be purchased online from BarryFarm.com or ThisNext.com.

You can also make your own colored sugar by combining one cup white sugar with two drops of food coloring in a container with a tight-fitting lid. Shake until uniformly colored, adding more coloring if needed.

Pearl Sugar: A Swedish sugar with large, round grains that is used for decorating cookies, cakes, sweet pretzels, and other baked goods. Purchase it online at the American Swedish Institute’s online shop or SwedensBest.com.