Some recipes truly do have a secret ingredient. Something that makes you stop and go “what is that?” Usually secret ingredients are along the lines of nutmeg, espresso powder, citrus zest, etc. But this little cookie has something a bit more unique than normal.
It is a by product of the sugar refining process. A dark thick syrup that reminds me of a true old world taste. And in these cookies? Secret ingredient! It gives them a hint of caramel taste with being… well, carmel-y. They aren’t over the top sweet either which is always a nice break from the norm.
It also doesn’t hurt that these are a toss everything into the bowl, roll, and refrigerate kind of a cookie. I know I just did a refrigerator cookie but these are so incredibly different that the last that I had to share.
Golden edges. Soft centers. Do I even need to tell you to eat them right out of the oven?
Depth. That is why I love these cookies.
Swedish Farmer Cookies
Adapted from: The Great Scandinavian Baking Book
Recipe cut in half
- 1 cup flour
- 3/4 teaspoon baking powder
- 1/4 cup plus 2 tablespoons sugar
- 1/2 cup slivered almonds
- 1 1/2 teaspoon dark molasses
- 1/3 cup unsalted butter, room temperature
- 1/2 of an egg beaten
- 1 tablespoon water
Combine all the ingredients into a large bowl and blend together to form a cohesive cookie dough.
Roll dough out onto a lightly floured board and shape into a 1 1/2 inch thick log. Wrap in plastic wrap and place in the refrigerator for 1 hour or up to 2 weeks.
Preheat oven to 400 degrees and line a baking sheet with parchment paper.
Cut 1/4 inch thick slices. Place on parchment lined pan and bake 8-10 minutes, till just barely browned. Note: These cookies don’t spread out much at all so you can fit quite a few on the pan.
Makes about 2 1/2 dozen depending on the thickness of the log and how thick you cut the slices.
5 Comments Add yours
Mmm… It’s such a temptation to make these right away since I have all the ingredients. I will resist, however, since I spent a good bit of the day making various kinds of salsa and I’m sick of being in my kitchen at the present.
Still– it’s definitely tempting. ;o)
Just did those cookies with Carob syrup instead of the Molasses. Its turned a bit more brownish, but excellent.
Thanks for the recipe.
How interesting. (Yes, I had to look up what carob syrup is!) Glad it worked out.
I sure hope this is the cookie my grandmother made for my sister and me when we were little. They look about the same and now I just have to make them. (By the way. That was about 50 years ago). Thanks
I made a whole batch of these from the recipe in The Great Scandinavian Baking Book. And I agree that they are wonderful! I experimented a little bit with ‘healthifying’ them by replacing a quarter cup of all purpose flour with whole wheat flour and some of the sugar for Truvia. Playing with butter substitutes will be next. I’m glad that someone else found this lovely book!