I am seriously addicted to these cookies. The recipe came from a co-worker whose Mother ran a gourmet cooking store and school. I have no idea where the name originated and, as a matter of fact the name on the recipe was Scandinavian Tea Cake. This made no sense to me because a Scandinavian tea cake is usually a yeasty concoction and these cookies are buttery and crisp. So I have officially renamed the recipe.
They are very easy to assemble and use very few ingredients. The only difficult part of the recipe is grating the chocolate bars and I have simplified that by using chocolate chips. Now if you are a chocolate purist, you could use a high quality milk chocolate bar and they would be even better. One day when I have better gourmet choices at the grocery store I will use a fine quality chocolate. In the past I have used 6 Hershey’s Milk Chocolate bars, but they were difficult to grate and I had to keep returning them to the fridge to harden enough to take the grate. This time I used Nestle’s Milk Chocolate Chips and they melted and spread very easily. It is hard to go wrong with this recipe. And wouldn’t they be excellent for tea with my Chicken Almond Tea Sandwiches?
SCANDINAVIAN TEA COOKIES
1 cup butter, softened
1 cup brown sugar
1 egg yolk
1 cup unbleached flour
6 (1.05 oz.) milk chocolate bars, grated ( I used 7 oz. milk chocolate chips)
2/3 cup chopped pecans
Preheat oven to 350 degrees
In a medium mixing bowl, cream butter, sugar, and egg yolk until very smooth. Gradually add flour until well blended. Spread dough on lightly greased 15 1/2″x10 1/2″x 1″ sheet pan. Bake for 15 to 20 minutes until medium brown. Sprinkle chocolate shavings or chips evenly over cake. Put in oven to melt and when warmed remove from oven and spread over top. Sprinkle with nuts. Cut into squares when cool.