SWEDISH ALMOND RUSKS

Not too sweet, these nutty, crunchy cookies go well with a cup of hot coffee. They travel well in care packages, too!

—Judy Videen, Moorehead, MN

Prep: 20 min. Bake: 40 min. Makes: 6 dozen

• 1 cup butter, softened
• 1 ¾ cups sugar
• 2 large eggs, room temperature
• 2 tsp. almond extract
• 5 cups all-purpose flour
• 1 tsp. ground cardamom
• 1 tsp. baking soda
• 1 cup sour cream
• 1 cup finely chopped almonds

1. In a bowl, cream the butter and sugar. Add 1 egg at a time, beating well after each addition. Stir in extract. Sift together flour, cardamom and baking soda; add alternately with sour cream to creamed mixture. Fold in almonds.

2. Divide the dough into 6 parts; shape into logs (like refrigerated cookie dough). Place 3 each on 2 greased baking sheets. Bake at 350° for about 30 minutes or until light brown. Remove logs to cutting board. Using a sharp knife, slice logs diagonally ½ in. thick. Place cookies on sheets; return to oven and bake until light brown. Cool; store in tightly covered containers.

2 rusks: 184 cal., 8g fat (4g sat. fat), 30mg chol., 93mg sod., 24g carb. (10g sugars, 1g fiber), 3g pro.