Today is Saint Lucia’s Day! Kicking off the Christmas holidays in Scandinavia, Saint Lucia’s means girls in white dress with lighted wreaths on their heads and lots of singing. Near us, local parish Trinity Lutheran Church in Evanston holds their Sankta Lucia Festival of Light this Sunday, with the sanctuary full of candles, and the Third Coast Chorus singing in both Swedish and English. I agreed to bring treats with other bakers for the reception and eschewing the Pepparkakor (spice cookies) or spritz (pressed from a cookie press) people usually go to when thinking “Swedish Cookies,” I opted for these lovely orange and walnut stars (Apelsinkakor ) Flavored with both fresh orange zest and juice they are both fragrant and bright.
Swedish Orange Cookies (Apelsinkakor)
December 13, 2024
Category
St. Lucia's Day
Persons
60
Prep Time
35 minutes
Cook Time
8 minutes
Total Time
43 minutes
Ingredients
- ½ cup unsalted butter (1 stick)
- 1 cup sugar
- 1 large egg
- Zest from 2 large oranges
- 3 to 3 ½ Tbsp fresh-squeezed orange juice
- ½ cup toasted walnuts, chopped
- 2 ½ cups all-purpose flour, sifted
- 2 tsp baking powder
- ½ tsp salt
Instructions
- With stand mixer fitter with paddle attachment, cream butter. Add sugar and continue beating until fluffy. Add orange zest and juice and beat in. Stir in nuts.
- Sift flour, baking powder and salt together. Blend into butter/orange/nut mixture.
- Flatten dough into two disks; wrap and chill for ½ hour.
- Preheat oven to 375 degrees. Roll dough out to 1/8-inch thickness. Cut with sharp cookie cutter into star shapes. Place cookies on parchment lined baking sheet. Bake at 375 for 7 to 8 minutes until golden brown on edges. Remove to a cooling rack.
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