These little biscuits always puff up nicely and look beautiful. Add the food colouring of your choice depending on who you're making them for!
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theese r really nice! i luved the fillin the best! - 24 Oct 2011
I'm glad that credit was given to the Swedes for the recipe. It seems like all my Swedish relatives think that a recipe should have lots of cream and butter to make it delicious. Maybe not so great for your arteries, but once in a while, who cares? I remember my Mor Mor making similar cookies for her Christmas Eve smorgasboard. The only thing I would suggest is keeping the cookies chilled until right before serving. They are still wonderful, but don't crumble as much as when they are at room temperature. If you are worried about using a raw egg, you can get pasturized eggs at the supermarket, or if you are still worried, leave that ingredient out. These cookies also freeze very well, so you can make them well in advance of when they will be eaten. So delicious! - 16 Mar 2007 (Review from Allrecipes US | Canada)
My family has been making these cookies for generations. Growing up, I didn't even realize it was a popular cookie. We substitute 1 Tbsp. whipping cream for the egg yolk in the filling. Works perfectly! - 18 Dec 2007 (Review from Allrecipes US | Canada)