Cook Time: 10 minutes
- 2 cups all-purpose flour
- 2 tsp. hornsalt (a.k.a. hartshorn or baker's ammonia) or 2 tsp. baking powder
- 1 cup cold butter, diced into small cubes
- 1 egg, lightly beaten
- 1 cup sugar
- 2 tsp. vanilla sugar (or substitute 1/4 tsp. vanilla extract)
- 1 egg white
- 1/4 cup finely chopped almonds
- 1/4 cup pearl sugar
Whisk together flour and hornsalt (or baking powder). Using a pastry blender or two knives, cut the butter into the flour mixture until it resembles small crumbs. Mix in beaten egg to form a soft dough; stir in sugar and vanilla sugar (or vanilla extract) until incorporated. Cover with plastic wrap and refrigerate 2-3 hours.
Preheat oven to 375º. Pinch off dough into balls the size of a walnut; place on ungreased or silpat-lined baking sheet. Use a fork to make a criss-cross pattern on the top of each ball, flattening them slightly. Brush with egg white and sprinkle with chopped almonds and pearl sugar.
Bake on center rack of oven for 10-12 minutes (Note: If using hornsalt, you will notice an ammonia smell as the cookies bake. No worries – this quickly dissipates, leaving the cookies with a delicate texture without affecting their flavor).
Yield: 3 1/2 dozen Serinakaker butter cookies.
This is a recipe I found on the internet with American measures. (The picture is net-based as well). As you can understand Serina cookies are a must in our family. I have a great-grandmother, a grandmother, my mother (Inga Serina)and my daughter all by that name.
The cookies are super easy to make. I always enjoyed having Serina & friends in with me. I use baking powder instead of hornsalt. Also real dairy butter, no margarine. My friend Elisabeth always instructed me; "You are so seldom making your own cookies, at least use the best ingredients when you do."