Swedish No Names

 

These pastry type cookies have been a part of our Christmas traditions since the 1970s. Our recipe is a version of a large pastry recipe from a church cookbook that we make into cookies. They keep well in the refrigerator or freezer if you need to keep them longer. They're a time consuming labor of love and very much worth every minute!

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4 sticks butter (cold)

4 cups flour

1 pound small curd cottage cheese (large curd won't work)

Combine and mix like a pie crust with a butter knife or pastry knife. Make into 6 balls and wrap in waxed paper and then store in a baggie or container to keep from drying out. Refrigerate for at least one hour or up to 10 days.

Topping:

1 1/2 teaspoons cinnamon

1/2 to 3/4 cup chopped walnuts

1 1/2 cup brown sugar

Roll out a ball like a thin pie crust. Use a dinner plate for sizing and trim off extra and set aside these scraps, or as my mom calls them, "utches", in refrigerator. Top the circle of dough with brown sugar mixture (about 4+ Tablespoons) Depending on how much topping you use, you may need to make another 1/2 recipe of the topping.

Cut into 16 wedges with pizza cutter and roll up in crescent rolls.

Bake at 375° for 10-14 minutes. Turn cookie sheet half way through baking. Repeat with remaining dough.

Frosting:

4 Tablespoons water

4 Tablespoons brown sugar

Boil 1 minute, then cool. 

1 teaspoon vanilla

1 egg

1 pound (3 3/4 cups) powdered sugar

Add vanilla to cooled sugar mixture. Add small amount of sugar mixture to egg to temper before adding to the pan with remaining sugar and vanilla. Add powdered sugar and stir until smooth. Add teaspoon of water if needed.

 

Put gallon baggie in large cup and pull opening over edge of cup. Pour frosting into baggie and snip off a corner to frost cookies. Allow to set.