**20 Scandinavian Cookies - Norwegian Almond Cookies
Norwegian Almond Cookies
(for use with cookie stamps)

1 cup butter
1/2 cup sugar
1 1/2 teaspoon cinnamon
1 teaspoon cardamom

Add and stir well:
1 beaten egg
1 2/3 cups flour
1/2 teaspoon baking powder
1/2 cup chopped almond

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.



2/11/13 Form:  Cookie Photo Submission

Recipe:  Norwegian Almond Cookies using #470 – Celtic Knotwork cookie stamp

"The dough was really soft and gooey, even after chilling it. I increased flour from the original 1 2/3 cups to 3 cups for a smoother, stiffer dough (no almonds). Dusting the stamp with powdered sugar for each cookie and baking them on baker's parchment at 300 degrees F for fifteen minutes rather than 375 for 10 minutes worked well, although they could bake a little longer for better browning. I didn't decorate them.

Love all your designs and your recipes!

Sue D
St Paul, Minnesota

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