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When I think of Swedish cookies, one of the first that comes to mind is \u201csnittar.\u201d Technically, the word snittar just means a small cookie, but it also refers to a specific type\u2014one my grandma often has on hand when visiting her. These cookies can come in any flavor (chocolate, caramel, vanilla, saffron, etc.), but they are essentially another version of slice-and-bake cookies. In this case, though, I\u2019d call them bake-and-slice<\/em>. To make snittar, you start with a fairly standard sugar cookie dough, roll it into logs, and flatten them slightly. As they bake, they spread out, and as soon as they come out of the oven, you slice them diagonally. They\u2019re the perfect tea or coffee cookie, and they’re culturally comparable to the UK\u2019s shortbread.<\/p>\n With that said, I recently developed a holiday recipe for snittar with a pecan praline twist, and I ended up having a lot left over. So I set up a table in Town Hall\u2014the area in our office where we like to congregate when we need a break\u2014with the cookies, a freshly brewed pot of coffee, and some leftover cinnamon buns I\u2019d baked the night before (because I don\u2019t bake enough at work).<\/p>\n Not surprisingly, several of my coworkers stopped by to hang out, sip coffee, and enjoy a sweet treat\u2014essentially, a fika break. I was reminded of how essential it is to intentionally find time to unwind during a busy workday, especially during a hectic holiday season. Here\u2019s the products I used to put it all together.<\/p>\n
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