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Cardamom Swedish Rusks

 Cardamom Swedish Rusks
You'll be remembered for these cookies when you serve them for a morning coffee or at a gathering. Melted chips drizzled on top make them look fancy, but they're so easy to make.—Julianne Johnson, Grove City, Minnesota
13 ServingsPrep: 10 min. Bake: 55 min.


  • 1 cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • 1 tablespoon heavy whipping cream
  • 3/4 teaspoon McCormick® Pure Almond Extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 to 3/4 teaspoon ground cardamom
  • 1/2 teaspoon salt
  • 1/8 teaspoon baking soda


  • In a bowl, cream butter and sugar. Add eggs, cream and extract.
  • Combine the remaining ingredients; gradually add to creamed mixture
  • (batter will be thick).
  • Spoon into three greased 5-3/4-in. x 3-in. x 2-in. loaf pans. Bake
  • at 350° for 35-40 minutes or until a toothpick inserted near the
  • center comes out clean. Cool in pans for 10 minutes.
  • Remove to a cutting board; cut each loaf into nine slices with a
  • serrated knife. Place cut side down on an ungreased baking sheet.
  • Bake for 10 minutes. Turn slices; bake 10 minutes longer or until
  • crisp and golden brown. Remove to wire racks to cool. Store in an
  • airtight container. Yield: 27 cookies.

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Cardamom Swedish Rusks (continued)

Nutritional Facts: 1 serving (2 each) equals 305 calories, 15 g fat (9 g saturated fat), 72 mg cholesterol, 287 mg sodium, 38 g carbohydrate, 1 g fiber, 4 g protein.