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Serinakaker (Serina Cookies)

A delicate Norwegian butter cookie, topped with chopped almonds. Use an electric mixer for best results.

1 cup cold butter (not margarine)
2 cups all-purpose flour
1/2 teaspoon baking powder
2 eggs
3/4 cup sugar
1 tablespoon vanilla sugar
       (or substitute 1 tablespoon sugar and 1 tsp vanilla)
1 cup chopped almonds

Cut butter into small pieces in the mixer's bowl, stir in the flour and baking powder. Blend on medium speed until well blended.

Add one egg, reserving the other, to the mixture, then blend at medium speed for 1 minute. Add the sugar and vanilla sugar while continuing to blend at medium speed, about one more minute.

Refrigerate the dough in a covered container for two or three hours.

Beat the other egg. Roll the dough into small balls, about 3/4" round, and place on ungreased cookie sheet 2" apart. Flatten each ball slightly with a fork*. Brush the top of the cookies with egg and sprinkle some chopped almonds on top.

Bake at 375ºF for 8-12 minutes or until golden brown. Cool the cookies. Makes about 30.

Note: Vanilla sugar is available at many food stores specializing in Swedish food, or you can find it online at several of the commercial sources listed.

*These also produce interesting results with cookie stamps.

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