These Swedish Dainties are another recipe I tasted for the first time during my Vancouver days working in a head office with a whack of fabulous people. There was so much good food shared between us (amongst other things) it’s no wonder I love food so much.
I’ve made these cookies a few times over the years changing them up a bit. The initial recipe comes from Corinne (one of the fabulous people). I even had the pleasure of attending my first ever 12 Course Peking Duck Dinner with Corinne…good times & good memories.
These cookies go by a variety of names…Bird’s Nest, Thimble Cookies, Thumbprint Cookies and of course Swedish Dainties. I still have the recipe Corinne gave me all those years ago. She called them Swedish Dainties and I will to.
- ½ cup butter
- ¼ cup brown sugar
- 1 egg, separated & each lightly beaten
- 1 cup flour
- pinch of salt
- chopped walnut (or pecans) OR toasted coconut
- your favourite jelly or jam
- white chocolate wafers
- Preheat oven to 325 degrees.
- In a bowl cream together butter and sugar. Add beaten egg yolk and stir well to combine.
- Sift flour and salt into mixture. Mix well.
- Roll into balls the size of walnuts.
- Roll balls in slightly beaten egg white and then in chopped nuts or toasted coconut. Place on a parchment lined baking sheet.
- Press thumb in each cookie to form a well.
- Bake for 5 minutes. Take cookies out and press cookies with thumb again. Return to oven and cook for 10 more minutes.
- Remove from oven. If you like turn a chocolate wafer upside down and gently press into each cookie. The warmth of the cookie will melt the chocolate a little. Top with your favourite jam or jelly while still warm.