This is an old family recipe my family brought over from Sweden in the 1880's. We cut ours in the crescent moon shape and frost with pink frosting. Does anyone know the significance of the crescent shape or the pink frosting?

Our smör bakelse recipe came with my gr-grandparents in 1866. No cream or whiskey or frosting. Pressed into tarlet tins, so can't help you with the significance of the crescent.

This is exactly the same as my family recipe brought to America by my Swedish great-grandparents. Ours were crescent shaped, also, but they were frosted in a white glaze. My aunts always competed at Christmas for the best smörbakelse; my uncles were the unbiased judges. Like any pastry, not overworking the dough is a must and if you are not a whiskey fan, use a Tablespoon of white vinegar; it does the same thing for the flakiness.