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Swedish Cookies

1 c butter

½ c firmly packed brown sugar

1 free run egg

2 tsp vanilla extract

2 c all purpose flour

1 c coarsley chopped walnuts (I used fresh cracked walnuts)

½ c jam (you could use strawberry, raspberry, plum, or whatever you have on hand) (I used homemade plum jam)

1. Preheat oven to 350℉.

2. Cream butter until smooth. Add sugar and continue creaming until light. Add egg and vanilla; beat until fluffy.

3. Gradually add and stir in the flour until blended. 

4. Press dough into a ball. Pinch off enough to make 1" balls and roll into balls.

5. Roll each ball into chopped walnuts and place on cookie sheet.

6. Make a depression in the center of each ball with the finger.

7. Bake 15-20 minutes until cookies are a golden brown.

8. Remove cookies from pans and place on wire racks.

9. Fill centers at once with jam

Yield: 3 dozen

Recipe is from the 1970 Blue Ribbon (Brooke Bond Foods Limited) Cook Book.


Back when I was a kid, my mom used to buy a lot of Blue Ribbon Coffee and I used to save the coupons from the coffee package. I would carefully cut them out and I saved and saved until I had enough to mail away for this cookbook.

It was the one I used to learn how to bake from and it became one of my  favorite cookbooks over the years. It's all tattered and torn from years of use but I still use it today and this cookie recipe has become one of my favorites that I've made for my family over the years.  

I hope you try it out. You will not be disappointed. 

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