Swedish heirloom cookies (1956)

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Vintage Swedish heirloom cookie recipe from 1956

Spicy buttery bits, just begging to melt in your mouth!

Now you can do your Christmas “cookie-ing” early!

Swedish heirloom cookies: Yes! Bake them now — pop them in the freezer — and serve at Christmas! Extra delicious munching for everyone — these spicy little goodnesses! … savory with the mellow-richness of French’s pure vanilla, accented with French’s deliciously fragrant cinnamon! And holiday-gay with French’s Decorets. They’re so quick, so easy to make! Look…

Vintage Swedish heirloom cookie recipe from 1956

Swedish heirloom cookie recipe

(adapted by Ann Pillsbury)


1 cup butter
1 tablespoon French’s Vanilla
1 cup confectioner’s sugar
1/2 teaspoon salt
1-1/4 cups almonds, ground
2 cups sifted Pillsbury’s Best Enriched Flour
French’s Decorets [aka sprinkles or nonpareils]
1/2 cup confectioner’s sugar
2 teaspoons cinnamon

1956 Swedish heirloom cookie recipe


Cream butter, vanilla, 1 cup sugar, salt. Add almonds. Blend in flour. Shape dough into balls or crescents, using a rounded teaspoonful for each.

To decorate, pour Decorets on wax paper. Roll shaped dough in Decorets.

Bake on ungreased baking sheets, in slow oven (325 F) 15 to 18 minutes. (Cookies will not be brown when done.) Roll undecorated cookies in mixture of cinnamon and confectioner’s sugar while warm.

Makes about 4-1/2 dozen delectable Swedish heirloom cookies.

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