This Scandinavian spice cookies are great to have with a fresh brewed cup of coffee.
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1 1/3 cups sugar
1 cup Land O Lakes® Butter, softened
1 large Land O Lakes® Egg
2 tablespoons dark corn syrup
1 tablespoon water
1 teaspoon vanilla
3 cups all-purpose flour
2 teaspoons ground cardamom
1 1/2 teaspoons baking soda
1/2 teaspoon ground cinnamon
Combine sugar and butter in bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg, corn syrup, water and vanilla; continue beating until well mixed. Add all remaining ingredients except almonds; beat at low speed until well mixed.
Divide dough into thirds. Shape each third into 1/2-inch thick squares. Wrap each square in plastic food wrap. Refrigerate 1-2 hours or until firm.
Heat oven to 375°F.
Roll out dough, one-third at a time, on lightly floured surface (keeping remaining dough refrigerated), to 12x10-inch rectangle. Cut into 2-inch squares using pastry cutter or sharp knife; cut squares diagonally in half to form triangles.
Place 1 inch apart onto ungreased cookie sheets. Lightly press almonds into center of each cookie. Bake 7-9 minutes or until edges are very lightly browned and cookies are set.
Explore reviews fromour online community
I made these cookies to the recipe except I substituted 3 Tabelspoons maple syrup for the corn syrup and water. They turned out perfect and were so delicious! Great Recipe! :)
I've been making these cookies since 1998, when I first saw the recipe in a Land O Lakes cookbook. Everyone LOVES this cookie. The cookies are tender with a nice crunch, not too sweet, with a heavenly aroma. If I were only making one cookie at Christmas, this would be the one!
Love cardamom and used to grow this in Hawaii. Makes an unusual cookie offering during
the holidays. When served with cardamom./cinnamon coffee, it becomes a special treat.