Frosty Winter Bars & Swedish Spritz

Congratulations to Vicki C. on winning a copy of Molly MacRae’s new book, Plagued by Guilt! I drew randomly from among those folks who commented Monday through yesterday. Enjoy the book!

Here are some more easy and fun holiday cookies from my 1960′s Southern Living Holiday Book. The boys and I always make Spritz. My Italian Grandma made ribbon like cookies from her cookie press. I’m not sure what makes this recipe “Swedish” but it still sounds delicious!

Frosty Winter Bars

1 1/2 C butter

1 C sugar

1 egg, well beaten

1/2 C milk

1 1/2 C flaked coconut

1 1/4 C chopped pecans

1 C graham cracker crumbs

Whole graham crackers

6 tbsp. light cream or evaporated milk

1 tsp. vanilla

2 C powdered sugar

Melt 1 cup butter in a saucepan and stir in the sugar, egg and milk. Bring to a boil over low heat, stirring constantly, then remove from heat. Stir in the coconut, 1 cup pecans and graham cracker crumbs. Cover bottom of 13×9 inch baking dish with whole graham crackers and spread coconut mixture over crackers. Cover with whole graham crackers. Soften remaining butter in a bowl. Add the cream, vanilla and powdered sugar and beat until fluffy. Spread over crackers and sprinkle with remaining pecans. Refrigerate overnight and cut into bars. Cookies may be frozen.

I might add chocolate chips to this, too.

Swedish Spritz

2 1/2 C sifted flour

1/2 tsp. baking powder

1/4 tsp. salt

1 C butter

3/4 C sugar

1 egg

1 tsp. vanilla

Sift the flour, baking powder and salt together. Cream the butter and sugar in a bowl until light and fluffy. Add the egg and vanilla and beat well. Add the flour mixture and blend well. Press through a cookie press onto a cold, ungreased cookie sheet. May be shaped into 3/4 inch balls and flattened on cookie sheet with a fork. Bake at 400F for 5 to 8 minutes or until delicately browned. 4 1/2 dozen.

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