Despite the name, these are some fancy cookies. Crunchy and ultra-buttery with rich flavors of caramel and hazelnuts. Adapted from Magnus Nilsson's The Nordic Baking Book.
200g unsalted butter, softened at room temperature
200g white sugar
120g Mörk sirap (Swedish dark baking syrup)*
1/4 teaspoon vanilla extract
1/4 teaspoon almond extract
250g unbleached all-purpose flour
150g coarsely ground hazelnuts (you could also use ground almonds)
3/4 teaspoon baking soda
1/2 teaspoon sea salt
*available at Karl's Sausage Kitchen in Peabody, MA and other Swedish specialty stores. You can use maple syrup if necessary but it won't have the same caramel taste. I don't recommend molasses as the strong flavor will overpower these cookies.
In a stand mixer with the paddle attachment, mix together the butter, sugar, mörk sirap, vanilla and almond extract until lightened in color, about 2 minutes. You can also mix by hand with a spoon and a large bowl.
Add the dry ingredients and mix until the dough is smooth and well-combined, about one minute.
Using a small scoop or tablespoon, portion the dough onto a parchment-lined baking tray. Flatten the cookies with your hands to about 1 1/2" diameter.
Bake in a preheated 350*F oven for 12 minutes for soft cookies, 15 minutes for crunchy cookies. My mother and I both agree these cookies are best crunchy.
Makes 2-3 dozen cookies.