Family members gather every year to create thousands of cookies

Bridget Tharp

Carol and Sandy's traditional Swedish cookies

(The sisters swear by Land O’Lakes brand butter and Gold Medal flour)

Pepparkakor ginger cookies

(Carol Malmgren’s favorite traditional Swedish cookie.)


1 cup butter

11/2 cups sugar

1 tablespoon dark corn syrup

3 tablespoons orange juice

1 tablespoon grated orange rind

1 egg

31/8 cups sifted all-purpose flour

2 teaspoons baking soda

3 teaspoons cinnamon

3 teaspoons ginger

3 teaspoons cloves


Cream butter; add sugar and cream until light and fluffy. Beat in syrup, juice, rind and egg.

Next, sift flour with baking soda and spices. Stir into creamed mixture and mix thoroughly. Cover bowl and chill dough in refrigerator overnight.

Then, roll out dough on lightly floured pastry cloth. Should be very thin. Cut into shapes with cookie cutters and place on an ungreased cookie sheet.

Bake at 340 degrees for 4 or 5 minutes. Makes about 12 dozen.

Dreams (Drommar) sugar cookies


1/2 cup butter or 1/2 cup Crisco

1/2 cup sugar

2 teaspoons pulverized baking ammonia (available at a local pharmacy)

2 cups sifted all purpose flour

1 teaspoon vanilla or almond extract


Cream butter; add sugar and cream again.

Next, sift together baking ammonia and flour and stir into creamed mixture with vanilla or almond extract. Mix well.

Chill dough overnight.

Shape dough into four rolls about 12 inches long. Cut into slices. Shape into small balls and place on ungreased cookie sheet. Gently squish the ball with a cookie press or bottom of glass coated in sugar.

Bake at 365 degrees for 8 minutes. Makes about 2 dozen.

Pecan Balls


1 cup butter

3 tablespoons powered sugar

1 teaspoon vanilla

2 cups of cake flour

1 cup chopped nuts


Cream butter, while adding ingredients one at a time.

Chill dough overnight.

Roll dough into 11/2-inch balls.

Bake at 325 degrees for 45 minutes. Makes about 5 dozen.