Norwegian Spice Cookies Recipes

Steps:

• Heat krumkake iron on stove over medium heat. You can also use an electric krumkake or pizzelle iron.
• Cream together the butter and sugar in a bowl. Add the eggs, one at a time, and mix well using a spoon. Pour in the milk, flour, vanilla, and butter flavoring; mix well.
• Place a teaspoon of the batter on the preheated iron, and press together. Cook until browned, about 30 seconds per side, depending on the heat. Remove from the iron and quickly roll up around a stick or around a cone before they harden.

Steps:

• Combine flour, cinnamon, ginger, cloves, salt, nutmeg and cardamom in bowl.
• Beat butter and sugar in large bowl until creamy.
• Beat in eggs and vanilla until fluffy.
• Stir in flour mixture.
• Divide dough in half; flatten into disks.
• Wrap in plastic.
• Refrigerate for 1 hour.
• Heat oven to 350°.
• Coat 3 ½ - 4 ½-inch cookie-cutter molds with nonstick cooking spray.
• On lightly floured surface with floured rolling pin, roll out half of dough ¼-inch thick.
• Press cutter molds gently into dough.
• Gently pull cookies out of molds.
• Place on ungreased baking sheets.
• Brush with egg white.
• Reroll scraps.
• Repeat with remaining dough.
• Bake in 350° oven 10-12 minutes, until golden.
• Remove to racks to cool.
• Store at room temperature or freeze.

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.

Steps:

• In a medium mixing bowl, cream together sugar and butter. Beat in egg,then stir in molasses, baking soda, cinnamon, cloves, ginger, and salt. Mix in flour until batter is smooth, about 30 strokes. Roll dough into 1 inch balls. Cover a 9" by 13" cookie sheet with parchment paper or spray with cooking spray. Dip a drinking glass bottom into the granulated sugar then press the cookie dough balls onto the cookie sheet, repeat dipping the glass into the sugar for each ball. Bake at 350 degrees for 10 to 12 minutes. Makes approximately 2 dozen cookies.

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.