A dainty, delicate Swedish cookie that is easy to make.

Deb
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Ingredients

30
Original recipe yields 30 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 330 degrees F. Grease cookie sheets.

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  • Cream together butter or margarine and sugar until light and fluffy. Stir in eggs and vanilla.

  • Sift together flour and salt and add to butter mixture. Stir well.

  • Chop almonds to very fine pieces and stir into mixture.

  • Drop by teaspoonfuls onto cookie sheets about 5 inches apart. Bake for 8 minutes, or until edges begin to brown.

  • As soon as cookies are cool enough to handle, roll each one around the handle of a wooden spoon or pencil. If cookies become too brittle, reheat for a few seconds.

Nutrition Facts

78.4 calories; 1.1 g protein; 8.7 g carbohydrates; 20.5 mg cholesterol; 47.9 mg sodium. Full Nutrition

Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 4 stars
12/15/2003
I found this cookie to be quite elegant and tasty! The almond flavor bursts out. Read More
(8)

Most helpful critical review

Rating: 1 stars
12/15/2003
I did not find this an easy recipe to make. The first two pans the cookies were fused to the pans I did manage to get cookies off the pans when I switched to my coated pans and greased heavily. The cookies were crisp on the edge and very soft in the middle therefore "tearing" in the center. Unfortunately I will not make these again. Read More
(6)
7 Ratings
  • 5 star values: 1
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
12/15/2003
I found this cookie to be quite elegant and tasty! The almond flavor bursts out. Read More
(8)
Rating: 4 stars
12/15/2003
The cookie tastes great but to get them off the cookis sheet you should VERY generously grease the sheets. The flavor is excellent though. Read More
(6)
Rating: 1 stars
12/15/2003
I did not find this an easy recipe to make. The first two pans the cookies were fused to the pans I did manage to get cookies off the pans when I switched to my coated pans and greased heavily. The cookies were crisp on the edge and very soft in the middle therefore "tearing" in the center. Unfortunately I will not make these again. Read More
(6)
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Rating: 4 stars
12/15/2003
Delicious! I didn't have any brown sugar so I used white sugar and about a tablespoon and a half of molasses- that may have changed the consistancy because I didn't have as much trouble getting them off the cookie sheet as previous reviewers. If you let them sit about 30 seconds before trying to get them off and only make about 6-7 cookies at a time you shouldn't have a problem. Thanks Deb! Read More
(5)
Rating: 4 stars
03/14/2004
Very yummy if you love almonds! I also added 1/4 tsp of almond extract to give an extra kick of almond. They were very easy and quick to make Read More
(3)
Rating: 4 stars
12/09/2007
Taste was good but they were hard to work with. Read More
(2)
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