These reminded me so much of the old Stella Dora cookies of my childhood.
Norwegian Toast
By Peggy Melick
My mother was from Virginia, Minnesota, a small town in the Iron Ore range of Northern Minnesota. After one of her visits to Virginia, she brought this recipe back from her childhood girlfriend, Ann Foster. Mom and I prepared them on her return, and I’ve been making them ever since. They are somewhat like biscotti but not as firm.
Makes 3 Dozen
Preheat the oven to 350 F.
1 cup salted butter
1 1/2 cups sugar
2 eggs
1 tsp. almond extract
1 cup sour cream
3 3/4 cups flour
1 tsp. soda
Cream the butter and sugar together until fluffy. Add the eggs, one at a time, beating well. Blend in the almond extract and sour cream. Combine the flour and soda thoroughly.
Spoon 3 rows of dough onto a cookie sheet, allowing space between rows. Bake for 35 minutes. Remove from the oven and with a sharp knife, cut 1-inch slices, turn on side, return to oven and bake an additional 10 to 15 minutes. Cool on a rack.