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Santa Lucia cookies

k
karykat Nov 19, 2007 12:54 PM

I'm wondering if anyone has made a particular kind of Santa Lucia cookie. They are made on metal forms that are basically a curved piece of thin metal. (Looks kind of like a french bread pan but upside down.) You roll out the dough and then cut it into strips and put on the mold and bake. They form curved cookies. Some people apparently arrange them on a plate to make a Santa Lucia "crown." Another version uses wafer paper. You spread an almond paste mixture on the wafer paper, then cut into strips and bake.

I bought a couple of these metal molds and some of the wafer paper at Maid of Scandinavia (Sweet Celebrations). Has anyone made these cookies before? I want to try them for the holidays and am looking for tips.

  1. b
    BETTS Jan 22, 2013 10:27 AM

    Wondering if you have any idea where to buy one of these molds now that MoS is out of business. I have searched everywhere!

    1 Reply
    1. re: BETTS
      a
      aflipp Dec 19, 2013 02:44 PM

      I had a hardware store that also does heating duct work make the forms to my specs.

      Our family has made these for many years - now on the third generation. My grandma called them Krokanor
      We just called them Bridge Cookies. Here is my recipe:
      FROSTED COOKIES aka Bridge Cookies aka Krokaner 350 degrees
      1/2 cup sugar
      1/2 cup butter
      1/2 cup milk
      2 egg yolks, well beaten
      1 tsp vanilla extract
      flour - try 2 cups first
      2 tsp Baking Powder
      1/4 tsp salt
      Cream sugar, butter and milk together. Add remaining ingredients - Lightly kneed, adding some flour as needed to make soft roll out dough. Try one cookie.
      Roll out dough to approximately crust thickness. Cut into strips. Place on mold.
      Bake at 350 until lightly browned (check at 9 minutes)

      FROSTING
      1 cup sugar
      3 Tbsp water
      pinch cream of tartar
      Cook to spin stage (bring to boil then turn down). While cooking, beat 1 egg white well. Add sugar mixture slowly to egg whites while beating. If too thin, add powdered sugar. Add vanilla. Beat till stiff and will set nice.

      Add sprinkles and decorations

    2. b
      BETTS Jan 7, 2011 10:32 AM

      Again, I know this is a really old posting, but looking through an old cookbook last night I found a piece of paper with recipes for these cookies as well as a picture of the form. I have searched the internet high and low and so far you are the only other person who seems to know what these cookies are!

      4 Replies
      1. re: BETTS
        h
        heylids Jan 8, 2011 06:30 PM

        betts, could you post the recipe and if possible also the photo. That may help with the search.

        1. re: heylids
          b
          BETTS Aug 18, 2011 06:28 PM

          here are several recipes using the mold....my grandmother always made the ones in the middle and she called them rock-a-byes

           
           
          1. re: heylids
            b
            BETTS Aug 18, 2011 06:35 PM

            my grandma always made the rock-a-byes, but here are several recipes and a couple pictures

             
             
            1. re: BETTS
              k
              karykat Jan 25, 2013 09:27 AM

              I just saw your posts.

              Could I trouble you to write out the recipes? I'm having trouble reading them.

              I guess it looks pretty long, doesn't it.

              Did your grandma use the water paper or roll them out without that? What did they taste like? Almondy and crispy, I imagine?

              I got my molds at M of S.

        2. WildSwede Nov 19, 2007 01:35 PM

          Are you taking about Kransekake? The molds are rings in varying sizes? You use an almond-flour batter. You place the largest one on a plate and put the next largest and so on and so forth. Before you place the next one on, you drizzle a glaze over it. Most of the times you put Norwegian/Swedish flags on it. It is a very high cake and people just break the rings. Does that sound like it?

          http://www.fantes.com/kransekake.htm

          6 Replies
          1. re: WildSwede
            k
            karykat Nov 19, 2007 08:34 PM

            No, different from these. The cookies look like curved strips. They are baked on these forms that look like metal french bread pans upside down. Like metal hills. Does this sound familiar?

            1. re: karykat
              WildSwede Nov 20, 2007 07:36 AM

              I wonder if they are spritz? They are not made out of a bread-like dough - that would be Lussekatter. I am going to ask my mom - she will know and get back with you.

              1. re: WildSwede
                k
                karykat Nov 20, 2007 08:34 AM

                Nope. They're not spritz. I grew up with those and know them. These are thin wafers that are curved (either crisp or a little softer in a version that is made with almond paste). Baked on this curved metal surface that looks like a tube with one end cut off lengthwise (if that makes sense.)

                1. re: karykat
                  WildSwede Nov 20, 2007 11:14 AM

                  My mom is thinking maybe Kringle? I have a Swedish cookbook that I am going to look at when I get home.

                  1. re: WildSwede
                    k
                    karykat Nov 21, 2007 08:20 AM

                    Excellent. Will be interested to see what you find.

                    1. re: karykat
                      b
                      BETTS Jan 6, 2011 09:52 AM

                      I know this thread is really old, but I'm wondering if you ever got an answer. My grandmother used to make the cookies you are talking about, someone said they are called bridge cookies? Anyway, she passed and we can't find the mold she used and I'd like to buy a new one...does that mold have a name??

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