The sour cream can be replaced by sour milk and the hartshorn salt that gives the cookies the hard texture can be replaced by 4 tablespoons of baking soda.
Makes about 25
Baking temperature: 225° C / 435° F, hot air 200° C / 390° F
100 g [3,5 oz] of butter or margarine
125 g [4,4 oz] (1 1/2 dl / 0,3 pt) of sugar
2 dl [0,4 pt] light sour cream
2 teaspoons of hartshorn salt
350 g [0,8 lb] (6 dl / 1,2 pt) flour
Chopped almonds (optional)
 Chop or grind the almonds.
 Beat butter and sugar light an airy. Add eggs, sour cream, almonds and flour mixed with hartshorn salt.
 Form the dough into a sausage and cut it into evenly sized pieces. Place the pieces on a baking paper covered or greased oven sheet.
 If you like, form the cookies to give them a rectangular shape. Sprinkle with Nib suar and almonds if you choose to use that.
 bake in the middle of the oven for 10-15 min.