Known by many different Scandinavian names, this can be made as a regular cookie or baked in patty pans or small muffin pans to provide a rather brittle shell for fresh berries or canned fruits-a great favorite when topped with whipped cream or ice cream.


  • 1 1/2 cup butter
  • 7/8 cup sugar (1 cup minus 2 Tbsp.)
  • 1 egg yolk
  • 1/4 tsp. almond extract
  • 4 cups sifted all-purpose flour


Cream the butter, cream in the sugar, then mix in the egg yolk and flavoring.
Add the flour a little at a time.
Chill the dough, if not firm enough, before rolling out on a lightly floured board and cutting into thin cookies. Or press the dough into small or medium-size fluted patty pans or cake molds.
Bake in a preheated 375 to 400 degree oven for 8 to 10 minutes or until a very delicate brown.
Remove cookies from pans while warm and cool on a rack.
If making patty shells, spring from pans when cool or almost cool by gently pressing the sides.

Yields 6 to 7 dozen small tea cookies. The yield of fluted shells for fruit or ice cream depends upon the size of pans and thickness of dough.

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Submitted 6/13/05.
Submitted By: Carolina