Anna Hartelius was Grandpa Eriksson's sister. She spoke "Swenglish," a mixed amalgam of Swedish and English that was equally unintelligible to both native Swedes and English speakers. She was also a very fine cook and a fantastic baker. These almond cookies are her creation.
AUNT ANNA'S ALMOND COOKIES
1 lb. butter, at room temperature
1⅓ cups sugar
1 teaspoon baking soda
2 teaspoons baking powder
4 cups flour
⅔ cup chopped almonds
2 teaspoons dark Karo syrup
1 teaspoon almond extract
To butter, add sugar, dry ingredients, syrup and almond extract; mix together, kneading with hands until dough is a soft ball. Divide dough into 4 equal portions, form into long rolls, roll in wax paper and store in the refrigerator overnight.
When ready to bake, preheat oven to 325 degrees. Cut rolls into cookies (about ¼" in thickness) and bake on an ungreased cookie sheet 20-25 minutes. Makes grundles of cookies!
Good with milk, cocoa and Auntie Marcia's Warm Elixir.
If you want, you can get all fancy-pants with this recipe and half-dip the cookies in melted chocolate, but really, they're good all on their own.
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