5 Ingredients or Fewer

This sauce makes something special out of plain cake or vanilla ice cream.

This is excellent on char-grilled chicken or pork. Swab or brush the sauce on the meat for the last 15 minutes of grilling time. Turn often, continuing to baste, to prevent burning.

For extra-tender pastry, cut in half of the shortening until the mixture is like cornmeal; then cut in the remaining shortening until it is like small peas.

Charles Polite is in charge of producing our evening buffet at The Lady & Sons. I hold him in high esteem and therefore nicknamed him my “Prince Charles.” Our guests always enjoy his liver and onions. We hope you do as well.

This recipe was found in a handwritten Swedish cookbook, dated about 1864, belonging to Countess Frida Af Trampe. This was said to be her favorite cookie. Ingrid Albertzon Parker, who is Swedish, took the time to translate this recipe into American measurements. I had the pleasure of having Ingrid come into my kitchen one afternoon to teach me the art of making these buttery little morsels. They are really very simple to make. The optional Cognac and shaved chocolate were added by Ingrid.

We sometimes serve this on our buffet, if the staff doesn’t eat it all first!