Cardamom Swedish Rusks Recipe

5 1 1
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Cardamom Swedish Rusks Recipe

Read Reviews
5 1 1
Publisher Photo
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
MAKES:
13 servings
TOTAL TIME:
Prep: 10 min. Bake: 55 min.
MAKES:
13 servings
TOTAL TIME:
Prep: 10 min. Bake: 55 min.

Ingredients

  • 1 cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • 1 tablespoon heavy whipping cream
  • 3/4 teaspoon 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

Directions

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 5-3/4x3x2-in. loaf pans. Bake at 350° for 35-40 minutes or until a toothpick inserted in 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.
Originally published as Cardamom Swedish Rusks in Taste of Home August/September 2001, p49

Nutritional Facts

2 each: 305 calories, 15g fat (9g saturated fat), 72mg cholesterol, 287mg sodium, 38g carbohydrate (16g sugars, 1g fiber), 4g protein.

  • 1 cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • 1 tablespoon heavy whipping cream
  • 3/4 teaspoon 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
  1. 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).
  2. Spoon into three greased 5-3/4x3x2-in. loaf pans. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes.
  3. 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.
Originally published as Cardamom Swedish Rusks in Taste of Home August/September 2001, p49

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MY REVIEW
RebeccaJoy User ID: 1898865 49218
Reviewed Dec. 12, 2009

"These buttery, tender, biscotti-like cookies are great with coffee or tea. The recipe makes a generous amount of rusks and they freeze well."

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