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Swedish Toast

Source of Recipe

Pillsbury
2 cups sugar
1 cup butter, softened
2 eggs
1 tsp. almond extract
2 Tbsp. finely grated orange peel (optional)
3-1/2 cups all-purpose flour
2 tsp. baking powder
1 to 2 tsp. ground cardamom
1 cup half-and-half cream

Preheat oven to 350 degrees.
Lightly grease a 9x13" baking pan.

In a large bowl, beat sugar and margarine until light and fluffy. Add eggs, almond extract (and peel, if using); beat well.

In a small bowl, combine flour, baking powder and cardamom.

Alternately add flour mixture and half-and-half to sugar mixture, beating well after each addition. Spread batter in prepared pan.

Bake for 40 to 50 minutes or until toothpick inserted in centre comes out clean. Cool completely.

Cut cake crosswise into four 3-inch strips*. Remove one strip at a time from pan. Cut strips into 1/4" slices, place on ungreased cookie sheets.

Bake at 225 degrees for 35 minutes or until crisp. Makes about 7 to 8 dozen cookies.

NOTE: *cake can be frozen in strips overnight and then defrosted; cut and toasted the next day.