I'm sure there's a Swedish name for these cookies. And the originals probably aren't glitzed up with red and green sprinkles. But in these, authenticity is not the goal. I love them so much just the way they are.
It's a good idea to regulate consumption on these gems because, you know, they're basically just butter. Oh yeah, and because a batch doesn't make that many cookies and you'll want one every day.
1 cup butter, room temperature
6 tablespoons sugar
1/2 cup potato flour
1 1/4 cups all purpose flour
Red and green sprinkles!
Preheat the oven to 350 F.
Cream the butter and sugar until light and fluffy. Mix in both flours until just combined. Stick the dough in the fridge for at least 10 minutes.
Lightly dust your work surface and roll out the doughto 1/4" thickness. Use a 1 1/2" round cookie to punch out as many as you can. It's best to be economical with your space and get as many as you can the first time around; re-rolling the dough can make it quite soft and a pain to work with.
Beat your egg with a splash of water until it is light yellow and a consistent texture.
Place cookies on tray, 2" apart. Fold the top half of each cookie 3/4 of the way down so that they look like a not-quite-lined-up taco.
Brush each cookie with egg wash and dust with sprinkles! Bake in the top third of the oven until they have just the slightest colour. Gently move to a cooling rack - these guys are super fragile, but worth it ;)