I shared my post for Serinakaker with the only two people left who might remember my grandma’s cookies, my brother and cousin. One remembered and one kinda didn’t, but my cousin has her mother’s recipe box that includes three new possibilities for the cookies, two of them variations of a buttermilk cookie. One of those two is labeled as Mums, giving it priority. The one that uses sweet milk is identical to the one labeled Mums, with an addition of cream of tartar.
I’ve made the one labeled as Irma’s three times now (some are in the freezer), twice with butter and once with vegetable shortening, which the recipe calls for, but which I was reluctant to use for taste reasons. I had been thinking, even when making the serinakaker, that butter might have been a luxury in my grandmother’s house. I’m guessing that by shortening, the recipes mean something like Crisco®, but it could just as easily have meant margarine, which, like butter, has some water in it—that does affect texture, as well as taste.
These cookies are softer than serinakaker, rising to a dome shape after being rolled into balls, but I found the texture to be a little more fine and uniform than I remember her cookies. I played around with the amounts of flour and found the lesser amount suggested (“try 5 or 6 cups”) to be more flavorful, especially without butter. With butter the dough is very sticky and you need a lot of flour in order to shape it. With shortening, the dough is quite easy to handle.
If you’re wondering whether there is a corresponding Norwegian cookie, I did find Kringla, which uses buttermilk. It is rolled into rope pieces and then formed into a pretzel or knot shape for baking. The cookies I made with Crisco could easily have been shaped that way. Some kringla recipes use both buttermilk and sour or sweet cream. You will find kringla claimed by both Norwegians and Swedes, not surprisingly.
But, who knows where my grandmother’s cookies originated? Her mother was a Gillingham and her grandmother was a Shreffler, conjuring up all sorts of other culinary possibilities. In the end, maybe they simply came out of a magazine or popular cookbook. You’ll notice that all three recipes on the cards are just called Cookies with reference to the relatives and friends who claim them.
When I make them again, and I will, but not until a holiday, I’m definitely going to try a knotted shape. That way you can distinguish them from the serinakaker, which I will also be making again. For now, I’m a little bit over cookies for a while. In the photos below, the first one shows cookies that had been scooped or rolled into balls, with no other shaping or topping. The second photo shows the same cookie, but with fork marks and decorating sugar. The third photo shows the fine texture of these cookies.
Here’s the recipe, as I made it:
Buttermilk or Sour Milk Cookies
Preheat oven to 350°; line cookie sheets with parchment paper, if desired.
- 2 cups granulated sugar
- 1 cup solid vegetable shortening (or butter for more flavor)
- 2 eggs
- 1 cup buttermilk or soured milk (to one cup of sweet milk, stir in one tablespoon of white vinegar and let sit until it curdles)
- 2 teaspoons vanilla
- 2 teaspoons baking soda
- pinch of salt
- 5-6 cups all purpose flour
- Mix by hand or in a stand mixer. I used a stand mixer.
- Mix sugar and shortening until well combined, then beat in eggs.
- Slowly mix in soured milk and vanilla until well combined.
- Mix together flour, baking soda, and salt, then add to liquid mixture, mixing until smooth.
- If you used butter, wrap the dough in plastic and refrigerate for at least 30 minutes, so you can handle it. Otherwise, you should be able to shape the dough immediately, with or without floured hands.
- Roll the dough into large walnut sized balls and place on cookie sheet, about 2 inches apart. Bake as is or do some shaping with a floured fork and decorating sugar.
- Bake at 350º for 10-12 minutes. I think they’re better cooled, especially the next day, but that’s my preference for all cookies.
This cookie would make a good vehicle for frosting, if you’re into that sort of thing