When Chels and I were in Stockholm this past summer we spent a glorious afternoon people-watching and listening to music in Stortorget – the oldest square in the city (and one of the most beautiful). And I can’t say that the afternoon wasn’t elevated by the heaping tray of pastries we consumed whilst watching/listening. They came from what turned out to be our favorite bakery from the trip – Grillska Husets Brödbod – and included our favorite pastry of them all:


As I perused the array of treats to purchase, I noticed most of the buns, rolls and cookies that I had seen so far on our trip. But then my eye caught this interesting – albeit somewhat homely – cookie that I just had to try.

And it was so different – and so delicious – that I went back to the bakery to find out its exact name so that I could try to recreate it at home (and, okay, to buy another one to eat right then and there).

Jitterbugs are Swedish cookies that marry two of my favorite things – shortbread and meringue.



A simple shortbread dough is rolled out and spread with meringue. The dough is then rolled up like a log, sliced and baked. The result is a tender and delicate cookie, swirled with a barely crisp and chewy meringue center.


Requiring only 4 ingredients, these couldn’t be more quick and easy to make, and are the perfect not-too-rich cookie to serve up for an afternoon snack.


So get your fika on and make these over the holidays; we can all use a bit of Scandi in our lives, don’t you think?

adapted from Banana Bloom

2 sticks unsalted butter (8 ounces, or 16 tablespoons), room temperature
1 cup sugar, divided
2 cups flour
2 egg whites + 1 egg yolk

Using the paddle attachment, beat the butter with 1/2 cup sugar till light and fluffy. Add the flour and beat till just combined. Add the egg yolk and beat again. Roll out dough between 2 pieces of plastic wrap or parchment paper till it’s about 1/4″ thick and the size of a typical cutting board (mine shown here is 18″ x 13″; no need to be precise). Chill dough till firm enough to roll, but still pliable (if the dough is too stiff when you take it out, just let it sit, checking every few minutes, till its flexible enough to roll).

Wash and dry your mixing bowl. Using the whisk attachment, beat the two egg whites on medium, till frothy. Increase the speed to high and gradually add the remaining 1/2 cup sugar till stiff and glossy peaks form (about 3 – 5 minutes).

Trim the dough so that you have a rectangle, then cut the rectangle in half as shown above.* Spread the meringue evenly on both halves, and roll each half up, jelly roll style. Chill for 30 minutes. Line 2 baking sheets with parchment paper and pre-heat the oven to 350 degrees.

Slice each log into 1/4″ slices and place about an inch apart on your prepared sheets. Bake for 10 – 15 minutes, till the cookies are golden brown around the edges. Cool on a baking sheet on a wire rack for a few minutes, then transfer to the rack to cool completely.


* don’t throw out those trimmings! Gather them up and roll into a log. Roll the log in sugar and chill till firm. Slice 1/4″ thick and bake till golden brown around the edges (about 10 minutes).

(print this recipe)

This delicious recipe brought to you by Sheri Silver


Check out my Pinterest board for all the cookies!

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