SWEDISH ALMOND ROLL COOKIES

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Contributed by Anne Judd
These cookies are a Christmas tradition in my family.
  • 1 cup brown sugar (packed)
  • 1/2 cup margarine (softened)
  • 2 eggs
  • 1/2 tsp. salt
  • 1/2 tsp. vanilla
  • 7 tablespoons flour (this is not a typo)
  • 1/2 cup finely chopped almonds
Combine ingredients in the order listed. 

Drop by small* spoonfuls onto a cookie sheet sprayed with 'Pam' (very hard to remove unless this 'type' of product is used). Space them about 2 inches apart as they spread out as they cook. 

Gently remove from the tray as soon as possible (let sit for a tiny moment then loosen the outer edge of the cookie before trying to remove it from the tray). Roll up with a pencil immediately. It is best if someone helps you, one to remove the cookie and one to roll it up. 

DO NOT OVERBAKE. Bake at 330° for about 5-6 minutes. 

*(about the size of a malt ball)

There are no typing errors it really is 330° temperature and 7 tbsp. flour




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