7 Cookies – One Dough

• Prepare the dough as described and divide it into seven pieces.

Hasselnötskakor (Hazelnut Cookies)

• Mix the dough with chopped hazelnuts and divide it into 8 equal pieces. Roll them into balls and press whole nuts into their center.

Schackrutor (Checkerboard Cookies)

• Divide the dough into two pieces, one slightly larger than the other. Work the cocoa into the larger piece until it is evenly colored, then divide it again so that you have a piece of the same size as the white and a much smaller piece. Shape the larger pieces into 1 x 2 x 2 inch (2.5 x 5 x 5 cm) blocks, stack them, cut them lengthwise and re-stack them to create a checkerboard pattern. Using a parchment paper on both sides, flatten the smaller piece really thinly and use it to cover the checkerboard piece. Refrigerate for 30 minutes, then cut 1/4 inch (0.5 cm) slices.

Brysselkex (Brussels Cookies)

• Roll the dough into a 2 inch (5 cm) round log and roll it in red sugar crystals. Refrigerate for 30 minutes, then cut into slices.

Finska Pinnar (Finnish Fingers)

• Mix the dough with ground almonds and almond extract. Divide it into 8 equal pieces, roll them into small logs and flatten them slightly on top. Brush with egg wash and sprinkle with chopped almonds and pearl sugar before baking.

Hallongrottor (Thumbprint Cookies)

• Divide the dough into 8 equal pieces and roll each piece into a ball. Press a finger into their middle to create small wells and fill them with raspberry jam.

Kanelhjärtan (Cinnamon Hearts)

• Flatten the dough and cut out hearts. Brush with egg wash and sprinkle sugar and cinnamon before baking.

Korintkakor (Corinthian Cookies)

• Mix the dough with currants and divide it into 8 equal pieces. Roll them into balls and flatten them with a fork to create stripes.
• Bake at 375°F (190°C) just until the edges begin to color, about 10-12 minutes.