Swedish Peasant Cookies

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.

Ingredients:

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.


Instructions:


  1. 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.

  2. Add the dry ingredients and mix until the dough is smooth and well-combined, about one minute.

  3. 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.

  4. 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.

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