I've been making these cookies for years. To this day, my grown children beg me to bake these special cookies around the holidays. Those Swedes are geniuses when it comes to baking sweets.

My family has been making these cookies for generations. Growing up, I didn't even realize it was a popular cookie. We substitute 1 Tbsp. whipping cream for the egg yolk in the filling. Works perfectly!

Made these slightly smaller than the recipe states. I used white filling and rolled the finished cookie edge in colored edible glitter (the bride's colors) found at craft stores. Makes a beautiful presentation on a bridal cookie table. Even the caterer wanted the recipe!

I'm glad that credit was given to the Swedes for the recipe. It seems like all my Swedish relatives think that a recipe should have lots of cream and butter to make it delicious. Maybe not so great for your arteries, but once in a while, who cares? I remember my Mor Mor making similar cookies for her Christmas Eve smorgasboard. The only thing I would suggest is keeping the cookies chilled until right before serving. They are still wonderful, but don't crumble as much as when they are at room temperature. If you are worried about using a raw egg, you can get pasturized eggs at the supermarket, or if you are still worried, leave that ingredient out. These cookies also freeze very well, so you can make them well in advance of when they will be eaten. So delicious!

Excellent cookie! My mother has been making this for years and visited for the holidays (Without her recipes!) So we looked for a similar recipe and this is it! The only thing we didn't add was the egg yolk to the frosting - no real need and why take the chance on an uncooked item like that! VERY GOOD!

The cookie seems a little bit too sweet. It a also takes a lot of time to bake it. Overall, it is a pretty good cookie.