Grandma Sally's Swedish Rusks

Nice and crisp and flavored with cardamom, these twice-baked Swedish rusk cookies are great for dipping in coffee, tea, or hot chocolate.

• Preparation Time: 25 mins
• Cooking Time: 1 hr 45 mins
• Total Time: 2 hr 10 mins
• Calories: 129 Calories

Ingredients

• 1 cup milk
• 4 cups all-purpose flour
• 1 cup shortening
• 1 teaspoon salt
• 1 ¼ cups white sugar
• 1 tablespoon baking powder
• 2 large eggs
• 2 teaspoons ground cardamom, or more to taste
• 3 tablespoons cinnamon sugar, divided

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking pan with cooking spray.

Step 2

Beat sugar, shortening, and milk together in a large bowl with an electric mixer until well combined. Add eggs one at a time, beating well after each addition.

Step 3

Mix flour, baking powder, cardamom, and salt together in a bowl. Add to the wet ingredients in batches, mixing after each addition until incorporated. Pour batter into the prepared baking pan.

Step 4

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack and let cool completely, about 30 minutes. Reduce the oven temperature to 250 degrees F (120 degrees C).

Step 5

Cut cake into three 3-inch strips lengthwise and thirteen 1-inch strips crosswise for a total of 39 pieces. Lay pieces on their sides on 2 cookie sheets. Sprinkle the top sides of the cookies with 1/2 of the cinnamon sugar.

Step 6

Bake rusks in the 250 degrees F (120 degrees C) oven for 45 minutes. Remove from the oven, flip rusks, and sprinkle with remaining cinnamon sugar. Bake until golden brown, 15 to 20 more minutes.