Norwegian Almond Cookies
(for use with cookie stamps)
Cream:
1 cup butter
1/2 cup sugar
1 1/2 teaspoon cinnamon
1 teaspoon cardamom
Add and stir well:
1 beaten egg
Add:
1 2/3 cups flour
1/2 teaspoon baking powder
1/2 cup chopped almond
Method
Form marbles (1-inch balls) and flatten out using your hands, the bottom of a glass, or a cookie stamp. If almonds interfere with the stamped designs, either chop them very fine or omit them. Bake 10 minutes at 375° F.
From Twenty Scandinavian Cookies
by Robin Rycraft, Peggy Rycraft, Michael
McPherson and Mary Ann Fry.
© Rycraft, Inc. 1971. Reprinted 1976.
