Refrigerator Cookies (Brysselkax)
Cuisine: Swedish
  • 1 cup butter, softened
  • ½ cup sugar
  • 2 cups all-purpose flour
  • 1 teaspoon vanilla or rum extract
  • 1 egg white, slightly beaten
  • 3 Tablespoons finely chopped almonds
  • 3 Tablespoons sugar
  1. In large bowl of electric mixer, cream butter; add ½ cup sugar and cream until light. Add flour and extract. Mix well.
  2. Shape dough into 2 equal-sized rolls, about 1-inch in diameter. Wrap each in waxed paper. Chill in refrigerator at least several hours or overnight.
  3. When ready to bake, heat oven to 400 degrees F. Line 2 baking sheets with parchment paper or use ungreased nonstick baking sheets. Stir together the chopped almonds and 3 Tablespoons sugar and pour out onto a flat work surface or cutting board.
  4. Working with one roll of dough at time, brush each with the beaten egg white and then roll each in the almond-sugar mixture, coating entire log. Using a sharp knife cut each log into ¼-inch crosswise slices.
  5. Bake for 8-10 minutes or until edges are just golden. Remove from oven and let cookies stay on baking sheet for a few minutes before removing to a wire rack to cool.
Recipe by The Culinary Cellar at