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Swedishy Almond Rusks

By: Judy Videen  
"Not too sweet, these nutty, crunchy cookies go well with a cup of hot coffee...and travel well in care packages, too!"

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Prep Time:
20 Min
Cook Time:
40 Min
Ready In:
1 Hr

Servings  (Help)

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Original Recipe Yield 36 servings
 

Ingredients

  • 1 cup butter, softened
  • 1 3/4 cups sugar
  • 2 eggs
  • 2 teaspoons almond extract
  • 5 cups all-purpose flour
  • 1 teaspoon ground cardamom
  • 1 teaspoon baking soda
  • 1 cup sour cream
  • 1 cup finely chopped almonds

Directions

  1. In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Stir in extract. Sift together flour, cardamom and soda; add alternately with sour cream to creamed mixture. Fold in almonds. Divide dough into six parts; shape into rolls (like refrigerated cookie dough). Place three each on two greased baking sheets. Bake at 350 degrees F for about 30 minutes or until light brown. Remove rolls to cutting board. Using a sharp knife, slice rolls diagonally 1/2 in. thick. Place cookies on sheets; return to oven and bake until light brown. Cool; store in tightly covered containers.
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