The Great Scandinavian Baking Book.pdf

The great

Scandinavian

Baking Book

ON THE COVER

Gilded Butter Cookies

1 /2 cup sugar

1l2 tsp. salt

1 large egg yolk

2 1/4 cups all-purpose flour

In a large bowl, beat butter, sugar, salt, and egg yolk until

smooth. Mix in flour. Form dough into a ball and flatten; wrap

in plastic wrap and refrigerate, covered, overnight or for up to

four days, so that flavors can blend. Divide chilled dough into

four equal pieces. On a lightly floured surface, roll one piece of

dough to 1/8-inch thickness. Cut into shapes using 2-inch cut-

ters. Repeat with remaining dough. Bake on ungreased cookie

sheets at 350° until edges are lightly browned, 9 to 12 minutes.

Cool on wire racks.

For glaze, mix 1/2 teaspoon gold dust with a few drops of

vodka or almond extract to make a paste. Brush lightly onto the

cookies.

1 cup unsalted butter, at room temperature

The great

scandinavian

Baking Book

BEATRICE OJAKANGAS

Illustrated by Rudy Luoma

University of Minnesota Press

Minneapolis / London

retrieval system, or transmitted, in any form or by any means, electronic,

mechanical, photocopying, recording, or otherwise, without the prior written

permission of the publisher.

First published in hardcover by Little, Brown and Company, 1988

First University of Minnesota Press edition, 1999

Published by the University of Minnesota Press

111 Third Avenue South, Suite 290

Minneapolis, MN 55401-2520

http://www.upress.umn.edu

Library of Congress Cataloging-in-Publication Data

Ojakangas, Beatrice A.

The great Scandinavian baking book / by Beatrice Ojakangas;

illustrated by Rudy Luoma.

p. cm.

Originally published: Boston : Little, Brown, 1988.

Includes index.

ISBN 0-8166-3496-3 (pbk.)

1. Baking. 2. Cookery, Scandinavian. I. Title.

TX763.03326 1999

641.8'15—DC21

99-29064

Printed in the United States of America on acid-free paper

The University of Minnesota is an equal-opportunity educator and employer.

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