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.