Chocolate Cookies (Chokladsnittar)” src=”http://greasypot.com/wp-content/uploads/2009/05/plate11.jpg” alt=”Anita’s Chocolate Cookies (Chokladsnittar)” width=”480″ height=”301″ />
This is by far one of the best tasting chocolate cookies ever and is my youngest sons favorite after trying them recently. The recipe comes from Anita my mother-in-law in Sweden and they are always made in our kitchen by my husband. The Swedish name for this cookie is Chockladsnittar. Direct translation is “chocolate dainties”.
The only ingredient you may not have in your cupboard is the Swedish pearl sugar that is sprinkled on the cookies but can easily be found in most specialty food stores or online.
Now — on with the recipe for these exceptional cookies.

Makes approximately 50 cookies

Ingredients:
14 T Land O Lakes margarine (1 – 3/4 sticks)
1 C sugar
1 tsp vanilla
4 T unsweetened Cocoa powder
3 T corn syrup
1 1/2 C flour
2 tsp baking powder

Top
1 beaten egg
Pearl sugar

Do this:
Cream margarine then add the sugar and vanilla and blend. Add the remaining 4 ingredients and blend thoroughly with electric mixer.
Place cookie dough on floured surface and form into ball. Work the dough with your hands for a short time. Take a portion of the dough and roll between your hands to make a rope the length of the cookie sheet. Place 2 of the rolled dough on a lightly greased cookie sheet and flatten each with your fingers.
Beat one egg and brush a light coating of the egg wash on the dough with a pastry brush. Sprinkle the dough with pearl sugar and bake in 300º F oven for 11 minutes. If using an air-bake cookie sheet you may wish to bake an additional 2-3 minutes.
Remove from oven and allow to cool for 3-5 minutes and cut with knife into 3 inch wide portions. Continue to cool on cookie sheet for another 10 minutes before removing with spatula. They will be slightly crispy on the edges and chewy in the middle — yum!

Cream the margarine using an electric mixer

Add the sugar and vanilla to the creamed margarine and blend with mixer. Then mix in the cocoa, syrup, flour and baking powder

Remove dough from bowl and form into ball

Work the dough with hands to blend all ingredients

Take a portion of the dough and roll into a rope the length of the cookie sheet

Place 2 rolls on each lightly greased cookie sheet

Beat one egg

Lightly brush egg wash on flattened dough with pastry brush

Sprinkle with pearl sugar

Bake in 300º oven for 11 minutes

Allow to cool for 3-5 minutes and cut into 3 inch pieces

Now it’s time to sit down with a plate of your Chokladsnittar and enjoy them with a cup of fresh brewed coffee (nybryggt cafe) or a glass of milk (mjölk)!

This was my husbands choice for our Sunday dessert and I can’t take credit for this because he made it! We have family for dinner every Sunday and it is so much fun deciding what I am going to cook up to surprise them with. They’re our guinea pigs for new recipes and we welcome their comments! 

Ingredients:
Serves 8 

• 1 1/4 stick butter or margarine (10 Tablespoons)
• 1 1/4 C sugar
• 3 eggs, separated
• 1 1/2 C flour
• 1/2 whipping cream
• 3 T  unsweetened powdered cocoa
• 1 tsp vanilla

Filling:

• 1 pint whipping cream
• 4 T strawberry jam
• 1-2 T sugar

Top:

15-20 Fresh strawberries

Do This:
Cream the butter then add sugar. Add one egg yolk at a time and mix. Then add the flour, cocoa, whipping cream and vanilla and mix thouroughly. Whip the egg whites with a metal wisk until frothy and fold into cake batter.
Grease side of springform pan and line bottom with baking paper. Pour the batter in the pan, spread evenly and bake in a 350º oven for 50 minutes.
Cool for 10 minutes and remove cake and place on wire rack to cool.

When cake is cool, cut cake into 3 even slices. Whip the whipping cream and add the strawberry jam to half of the whipped cream and blend. Spread this on bottom and middle layers. Mix the sugar in the remaining whipped cream and spread one the sides and top of cake. Decorate the cake top with the fresh strawberries and serve.

Cut baking paper to fit bottom of springform pan and grease the sides

Cream butter then add the sugar and blend. Add rest of ingredients except the egg white and blend with mixer.

Whip egg whites with wire wisk until frothy and fold into batter

Pour batter into springform pan and spread evenly. Bake in 350º oven for 50 minutes

Spread the strawberry filled whipping cream between layers

Place top layer on cake and spread the remaining whipping cream on side and top of cake

Decorate top of cake with fresh strawberries

Cut and serve

  This recipe has been in my recipe box for many many years and is just the best darn chocolate pie ever. Creamy, smooth and best of all – Chocolate! I’ve seen this made with graham cracker crust, but I prefer using my Never Fail Pie Crust recipe. 

Ingredients:
Baked pie shell
whipping cream

Filling:

• 6 oz. (1 Cup) semi-sweet chocolate bits
• 2 T sugar
• 3 T milk
• 4 eggs, separated
• 1 tsp vanilla

Do this:
Prepare a 9 in. baked pie shell and cool. Melt chocolate bits with sugar and milk in a double boiler stirring occasionally. Cool. Beat in egg yolks one at a time then stir in vanilla. Beat the egg whites using an electric mixer until stiff then fold into chocolate mixture with rubber spatula. Pour into cooled pie shell and refrigerate for a few hours before serving. Garnish with whipped cream.
Please please do not use Cool Whip! Cool Whip is a dirty word around here because it is fake, fake, fake! If you use Cool Whip I will be forced to come and wash your mouth out with soap… but you probably won’t mind because that’s what it tastes like anyway – dish soap! Yuk.

Fold chocolate mixture into stiff egg whites with rubber spatula

Well blended and ready for the pie shell

Pour into the prepared pie shell