NORWEGIAN BUTTER COOKIES
An easy Norwegian Butter Cookies recipe
Provided by Carrie Young
Categories Cookies Bake Christmas Edible Gift Gourmet
Yield Makes about 6 dozen cookies
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Sift together flour, baking powder, and salt.
- Beat together butter, sugar, and extracts in a large bowl with an electric mixer at moderately high speed until pale and fluffy, about 3 minutes. Add egg and beat well. Add flour mixture and mix at low speed until just combined.
- Quarter dough and put 1 piece into cookie press. Holding press slightly above ungreased baking sheets, squeeze out dough to form cookies (follow manufacturer's instructions), spacing them about 3 inches apart. Form more cookies with remaining dough in same manner.
- Bake cookies in batches in middle of oven until edges are golden, 10 to 15 minutes, then transfer with a metal spatula to racks to cool.
NORWEGIAN BUTTER COOKIES
Enjoy these traditional Norwegian butter cookies at Christmas as a treat for family and friends. They're quick to make, and taste delicious
Provided by Good Food team
Time 27m
Yield Makes about 40
Number Of Ingredients 7
Steps:
- Mix the flour, baking powder and a pinch of salt together. Add the butter and rub in with your fingers until the mixture resembles coarse crumbs. Mix in all the icing sugar and the vanilla sugar, then add the whole egg and mix until just combined, but be careful not to overmix.
- Transfer the dough to a food bag and put in the fridge to chill for about 1 hr.
- Heat the oven to 180C/160C fan/gas 4. Roll the chilled dough into about 40 even balls (around 15g each). Arrange the dough balls over two baking sheets lined with baking parchment, leaving space between each for spreading. Using the back of a fork, press the balls down gently in the middle, so they spread to a diameter of about 3cm (they will spread more as they bake). If you prefer flat cookies, use the bottom of a glass.
- Brush the cookies with the beaten egg white and sprinkle over the pearl sugar or almonds. Bake for 10 mins, or until just cooked through (the cookies should not be fully browned, just lightly golden at the edges). Remove from the oven and transfer to wire racks to cool completely.
Nutrition Facts : Calories 84 calories, Fat 4 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 4 grams sugar, Fiber 0.3 grams fiber, Protein 1 grams protein, Sodium 0.2 milligram of sodium
NORWEGIAN COOKIES
This recipe was passed down to me from my mother-in-law. The soft sugar cookies are a favorite with our four children. —Karen Skowronek, Minot, North Dakota
Provided by Taste of Home
Categories Desserts
Time 30m
Yield About 4-1/2 dozen
Number Of Ingredients 8
Steps:
- In a bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add egg and extracts; beat until well. Add flour and nuts; beat just until moistened. Cover and chill 1 hour or until firm enough to handle., Preheat oven to 350°. Shape into 1-in. balls; place 2 in. apart on parchment-lined baking sheets. Flatten to 1/4-in. thickness with a glass dipped in colored sugar. Sprinkle with additional sugar if desired. Bake until cookies are set, 10-12 minutes. Cool on pans 2 minutes. Remove to wire racks to cool completely.
Nutrition Facts : Calories 68 calories, Fat 4g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 28mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.
NORWEGIAN BUTTER COOKIES
All-time Holiday Cookies
Provided by Shaleah Cagle
Categories Cookies
Time 25m
Number Of Ingredients 8
Steps:
- 1. preheat oven to 375 degrees Fahrenheit
- 2. In a large bowl, using an electric mixer, cream butter, then slowly beat in sugar. Add lightly beaten eggs. In a separate bowl, mix flour and salt; gradually add to sugar mixture. Blend well. add vanilla.
- 3. Fill cookie press or pastry bag with one quarter of the dough at a time. Pipe cookies onto ungreased cookie sheet, spacing about two inches apart.
- 4. Bake for 8-10 minutes. Remove from oven and allow cookies to cool 10 minutes while on cookie sheet. Transfer to rack to cool completely. Over waxed paper, lightly dust with confectioners' sugar. store cookies in air tight container.
NORWEGIAN BUTTER COOKIES
This recipe goes back over 20 years, using the highest quality butter will make a huge taste difference to these cookies, I like to add in a pinch of cinnamon, coating in the confectioners sugar is only optional --- these cookies may also be made using a cookie press fitted with a star, stick a small maraschino cherry into the middle of the cookie before baking if desired
Provided by Kittencalrecipezazz
Categories Dessert
Time 25m
Yield 5 dozen cookies
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F.
- Line a baking/cookie sheet with parchment paper.
- In a medium bowl sift together flour with baking powder and salt.
- In another bowl beat butter with 1 cup plus 2 tablespoons sugar, vanilla and almond extract until fluffy (about 3 minutes).
- Add in egg and beat until combined.
- Add in the flour mixture and beat on low speed until combined.
- Form the dough into 1-1/2-inch balls.
- Place the balls about 3-inches apart on the cookie sheet.
- Using back of a fork flatten to about 1/2 to 1/2-inch thick making criss-cross patterns.
- Bake for about 10 minutes or until edges are golden brown.
- Transfer to wire racks to cool completely.
- When the cookies are cooled coat lightly in confectioners sugar if desired.
NORWEGIAN COOKIES
Millie my neighbor used to make these for us all the time. I loved the rich buttery taste and the cherry and almond flavor. Cooking time does not include chilling time.
Provided by LAURIE
Categories Dessert
Time 25m
Yield 42-48 cookies
Number Of Ingredients 6
Steps:
- Cream butter and sugar.
- Add egg and mix well.
- Stir in flour and almond extract.
- Chill dough 1-2 hours.
- Make balls the size of small walnuts.
- Flatten balls on cookie sheet with the bottom of a glass dipped in flour.
- Press a ½ of a cherry onto each cookie.
- Bake at 350 for 15 minutes until edges are light brown.
- Do not over bake.
- You can sprinkle with powdered sugar if desired.
NORWEGIAN BUTTER COOKIES (SPRITZ)
According to my dad, after many other recipies were tested, this is the closest to his grandmother's Norwegian Butter Cookie recipe that he remembers from every Christmas growing up. His family is from the Chicago area, with a very large Norwegian/Swedish population.This recipe is adapted from Gourmet magazine. Many use a cookie press when doing this; dad said Greatgrandma always rolled the cookies into balls and flattened them with the bottom of a jelly glass, then decorated with colored sugars, so that's what I do. Sometimes I cross-hatch with a fork to better hold the sugar.
Provided by Raquel Grinnell
Categories Dessert
Time 30m
Yield 6 dozen, 72 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F In a large bowl cream the butter, beat in the sugar, a little at a time, the vanilla, and the almond extract, and beat the mixture until it is light and fluffy.
- Add the egg and combine the mixture well.
- Add the flour mixture and combine the dough well.
- Form the dough into walnut-size balls and arrange the balls 3 inches apart on ungreased baking sheets. Either flatten with the bottom of a glass or take a fork and using the back flatten the balls to approximately 1/2 inch to 1/3 inch thick, making a crosshatch design (like you see on peanut butter cookies). Sprinkle with colored sugar.
- Bake for 10 to 15 minutes, or until they are barely golden around the edges, and transfer them with a spatula to racks to cool. Store the cookies in airtight containers.
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