Mark Carlson shows some Swedish nut roll cookies that his mother, Betty, used to make while he was growing up. The recipe was passed down to her by his grandmother.

This recipe was made by my mother, Betty Carlson of Sugarcreek Township.

It was passed down by my grandmother, the late Mary Carlson of Bradys Bend Township.

I enjoyed these cookies growing up and now my two sons also enjoy them.

It is nice to have the tradition continue.

Mark CarlsonBradys Bend Twp.

1 cup shortening2 eggs¹⁄₂ cup sugar6 Tbs butter, melted4 cups floursugar-cinnamon mixture2 packages dry yeast butter cream frosting1 tsp. salt walnuts, chopped1 cup warm milkMix shortening, sugar, flour, yeast and salt.Add milk and eggs.Refrigerate overnight.Divide dough in two parts.Roll thinner than pie crust.Spread with melted butter and sugar-cinnamon mixture. Cut into wedges.Roll from large end to smallest.Place on greased cookie sheet. Start baking as soon as pan is full.Bake at 325 degrees for 15 to 20 minutes.Ice when cool and cover with nuts.

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Betty Carlson