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When I think of Swedish cookies, one of the first that comes to mind is “snittar.” Technically, the word snittar just means a small cookie, but it also refers to a specific type—one my grandma often has on hand when visiting her. These cookies can come in any flavor (chocolate, caramel, vanilla, saffron, etc.), but they are essentially another version of slice-and-bake cookies. In this case, though, I’d call them bake-and-slice. To make snittar, you start with a fairly standard sugar cookie dough, roll it into logs, and flatten them slightly. As they bake, they spread out, and as soon as they come out of the oven, you slice them diagonally. They’re the perfect tea or coffee cookie, and they’re culturally comparable to the UK’s shortbread.
With that said, I recently developed a holiday recipe for snittar with a pecan praline twist, and I ended up having a lot left over. So I set up a table in Town Hall—the area in our office where we like to congregate when we need a break—with the cookies, a freshly brewed pot of coffee, and some leftover cinnamon buns I’d baked the night before (because I don’t bake enough at work).
