This recipe makes around 60 cookies.
What you need:
200gr butter, softened
2½ gr sugar
5 dl flour
4 tbsp cooking cocoa
1tsp baking powder
1 egg, beaten
Pearl sugar for decoarting
What you do:
Preheat oven to about 175C(depending on how hot your oven gets).
Take your first 7 ingredients, bang them into a large bowl and mix thoroughly. (The final dough will look almost powdery, similar to rye breadcrumbs, but don’t worry, the dough is moist and will come together.) Form the dough into 6 logs, about the thickness of a cucumber and about as long as a pen.
Place the logs, separated slightly, on a greased baking sheet (or, take the easy way out and use baking/parchment paper). Flatten the logs slightly. Brush the logs with the beaten egg, then top with pearl sugar, using as much as your taste buds require.
Slip the baking sheet into the oven, bake for approximately 15 minutes. Remove from the oven, let cool for 10 to 15 minutes and then slice the logs into cookies, making the slices about the width of your finger. Note: you must slice them while they’re still warm; they harden up when cool and will be impossible to slice then. Store in an airtight container for up to one week.
Recipe courtesy of: Sju sorters kakor - Swedish Cakes and Cookes (Ica Bokförlag)