Swedish Strips

These bake on a single sheet pan with no rolling, no cutting circles, no fussing. Cream the brown sugar and shortening, press the dough by hand into a rimmed sheet, bake until golden, then spread jam over the warm surface so it melts slightly into the top. A snowfall of powdered sugar finishes them off once cool.

Brown sugar in the dough gives a butterscotch backbone that plays well with most fruit jams. Raspberry, apricot, and strawberry are classic Scandinavian picks, but plum, blackberry, or orange marmalade hold up against the sweetness too. Cool completely before slicing into strips, otherwise the jam runs and the bars crumble at the edges.

Kitchen Tips

• Use jam, not jelly. Jam has fruit pulp that holds shape, while jelly runs all over the warm surface.
• Press the dough evenly. Uneven thickness means some strips bake through while others stay doughy.
• Spread the jam while the cookies are warm, not hot. Hot dough absorbs too much moisture and turns soft.
• Cool completely on the pan before slicing. Use a sharp knife and wipe between cuts to keep edges clean.

Variations

• Swap shortening for unsalted butter for a richer flavor with slightly more spread.
• Layer two contrasting jams (raspberry and apricot) in stripes across the pan for a marbled look.
• Add a teaspoon of cardamom or almond extract to the dough for a more distinctly Scandinavian profile.