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This recipe for BISCOTTI ~ SWEDISH RUSKS, by , is from OUR FAVORITE RECIPES, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Thursday, September 4, 2008


1 1/2 c. sugar
1/2 c. butter
1 c. sour cream
1 tsp. vanilla
1 tsp. almond extract
pinch salt
1 egg
4 1/2 c. flour
1 tsp. baking powder
1/2 tsp. baking soda

Preheat oven to 350.

Cream sugar, butter, sour cream, vanilla, almond extract, salt, and egg in mixer. Sift flour, baking powder, baking soda together, then add to creamed mixture. Pat into well greased 9 x 13 pan.

Bake for 40 minutes. Remove from oven and reduce heat to 300. Turn out on cooling rack. Once cooled, cut into three 13 X 3 inch pieces. Cut each strip into one inch bars. Place one inch bars on a cookie sheet covered with parchment paper and bake at 300 for 8 minutes. Flip bars over and bake again for 8 minutes. Flip bars one last time and bake for 8 minutes. Remove from oven and cool. Store in airtight container and keep dry.




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