Cut-out shortcrust cookies of egg yolks, sugar, butter and wheat flour, baked golden and sandwiched two by two with jam, then rolled in confectioners' sugar or glazed.
Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 569 (falt i det fri)
"Sandwiched cookies" are the forerunner of today's dainty jam sandwich cookies: two cut-out cookies glued together with jam. Erken notes that you can use a wine glass as a cutter – a practical trick in a kitchen without a full set of cookie cutters.
Stir sugar and yolks
Stir the sugar and egg yolks together for about 15 minutes into a pale, thick, fluffy mixture.
Make the dough
Add the sifted wheat flour and finally knead in the butter to make a smooth dough. Let the dough rest in a cold place for about 30 minutes.
Roll and cut out
Roll the dough out thinly and cut out round cookies with a cutter or a glass.
Bake
Bake the cookies to a nice golden brown at about 190–200 °C (390 °F) for 7–9 minutes, and let cool.
Sandwich together
Sandwich the cookies two by two with jam in between. Roll them in confectioners' sugar, or brush confectioners' sugar glaze on top.
Measures converted to grams, "wine glass" is kept as an option but specified as a glass with about a 5 cm opening, "glasur" specified as confectioners' sugar glaze, and baking temperature given in degrees.
Original 1914 recipe
Verbatim from the first edition of the Big Cookbook.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
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