There's a theory that the name comes from the word 'Snegl', which is Danish for snail. Cause of how the cookies sort of look like snail's houses. Doesn't really make much sense, but it implies that the cookies come from Denmark and I like the story so I for one am sticking with it.
Cream 125 grams of soft butter with 100 grams of vanilla sugar (I keep a jar of regular caster sugar with a vanilla pod stuffed in for just such occasions). Add a teaspoon of vanilla extract and one egg. Cream until combined. Add 225 grams of flour, half a teaspoon of salt, same of cardamom and three quarters of a teaspoon of bicarb. Combine until the dough is soft and easy to shape into little balls. Before you start, take a plate and combine 3 tablespoons of vanilla sugar, one tablespoon of cinnamon and a pinch of ground nutmeg and cardamom (the nutmeg and cardamom make them extra Christmassy). Now roll the dough into walnut-sized balls and roll these through the sugar mixture. Place on a baking sheet and bake in a preheated 180C oven for 15 minutes.
They're wonderfully aromatic, but because of the relatively large amount of salt, not overly sweet. Great little cookies, and really, with a name like that you just can't go wrong.
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