Anglakakor

Yesterday was a bit of a lazy day. No, really. It was.

After sleeping in a bit and in between bouts of lazing around, I worked a little in the morning and finished putting together a giant (770!) book order for the school/church partnership that employs me. Walked the dog. Rode out to Hulberton, NY for the San Rocco Fest there. Bocce! And eggplant parmigiana extraordinaire! May have mixed languages in that. Hmmm, let’s see: aubergine parmigiana extraordinaire? I have a feeling that’s still two different tongues.

Anyway, when we returned home I knit some while Kate watched a movie, then put by tomatoes and basil for winter and baked cookies. Swedish Angels, or Anglakakor, are sugar cookies basically. A holiday treat passed down through families from Sweden, according to Sharon Tyler Herbst (The Joy of Cookies).

There seems to be an error in the recipe — or in the edition I own, at least. Sharon says to mix the dry ingredients together and set aside and then never mentions them again. I mixed them in with the creamed butter and sugar after beating in the egg and vanilla which seemed … appropriate. She might also have not mentioned that the dough could use chilling before forming the cookies. It is very soft at room temperature.

The cookies, however, are very good. Light, frosted with sugar crystals, they are heavenly. No, really. They are.

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About pattiblaine

Raised under the name of Snyder in the upstate NY town of Vestal, I've worked as a typesetter, a fast food salad bar tender, an art reviewer, a waitress, a part-time nanny, and a very-bad-with-phones temp. Once upon a time I was all-but-thesis toward a Masters in Art History. Now I'm just a mom with a lot of fiber squirreled away throughout the house. We call it insulation. In 2013 I completed a life-long learning program at Colgate Rochester Crozer Divinity School, and am a postulant toward the diaconate in the Episcopal Diocese of Rochester, NY. In addition to coordinating volunteers for the soup kitchen, I volunteer as a tutor at a deeply impoverished city elementary school, and am a docent at the Memorial Art Gallery.
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6 Responses to Anglakakor

  1. Fiona says:

    LOL at forgetting to mention the dry ingredients again! I wonder if Sharon ever read the instruction to ‘separate two eggs’ and put one at each end of the table? 😉

    • pattiblaine says:

      LOL! It is a fairly well written cookbook otherwise, Fiona, just misses a step or two now and then. Fortunately I am of reasonable intelligence… most of the time. 😉

  2. the italial for eggplant? Mela–something.. (a related word is melanomia (an “egg plant” spot on the skin)—aubergine is just more french. but what matters, Mangia! ( it sounds like you did)

    (and responding more to you post about words, i wonder if the kor of the angelakakor (or even the whole kakor) is for sugar (from the persian, via the french (sucor) –(a word that means ‘grit’ –the fabric seersucker is related–(a word taken almost intact from persian–for milk and sugar (grit) or smooth and textured…
    (you just keep baking–all the more cookies for me when i come and raid your freezer!)

    • pattiblaine says:

      melanzana parmigiano straordinario/aubergine parmesanne extraordinaire/eggplant parmesan extraordinary! Mangia, mangia, mangia!

      Kakor is cake in Swedish… not far from German Kuchen, Danish kage, or Finnish kakku. And Angla is angel. Internet translators are fun, whether reliable or no. I like your theory about sucor/sugar however. I’ve always thought there’s a bit of succor in sugar. Particularly when mixed with bitter chocolate.

      Our freezer is always ready for you and any comers, Helen!

  3. Karen says:

    The cookies look good even though you had to wing it a little.

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