Norwegian Stags Antlers
|Sugar||3⁄4 Cup (12 tbs)|
|Butter||1⁄2 Cup (8 tbs), softened|
|Milk||1⁄4 Cup (4 tbs)|
|Cardamom||1⁄2 Teaspoon, ground|
|All purpose flour||2 1⁄4 Cup (36 tbs)|
|Cornstarch||1⁄2 Cup (8 tbs)|
|Baking soda||1 Teaspoon|
In mixing bowl cream together the 3/4 cup sugar and butter or margarine.
Beat in egg yolks and egg.
Add milk and cardamom; mix well.
Stir together flour, cornstarch, baking soda, and salt.
Add to creamed mixture; blend well.
Cover; and chill.
Divide dough in half.
On lightly floured surface, roll each portion to a 12x6-inch rectangle.
Cut each into thirty-six 2xl-inch strips.
Place on ungreased cookie sheet.
Make a slit 3/4 inch from each edge of cookie, cutting a little more than halfway through.
Curve cookie so slits open.
Sprinkle with additional sugar.
Repeat with remaining strips.
Bake in 350°F oven for 12 to 15 minutes.
Cool on rack.
Store in airtight container.