Cream butter and gradually add sugar. Mix in egg, almonds, extract and finally the four. Chill dough in refrigerator. Force through a cookie press on to ungreased baking sheet. Bake at 350 degrees. Watch carefully so cookies do not brown too much.
From the American Swedish Institute cookbook Var Sa God.
Andrea Reusing is the creator of the restaurant Lantern in Chapel Hill, N.C., and author of the book Cooking in the Moment: A Year of Seasonal Recipes. In this installment of The Key 3, she shares with Lynne Rossetto Kasper the techniques behind three of her favorite recipes: Turnip Soup, Overnight Braised Short Ribs and Tomato Salad.