Norwegian Butter Cookies

READY IN: 25mins
Recipe by Kittencalrecipezazz

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

Top Review by WhatamIgonnaeatnext

These were easy to make. I took pictures of the ones I left in for 10 minutes, as I'm sure most people like them this way. I left some in for 11 minutes because I like mine more done. The taste was very good. I didn't put any cinnamon in mine. I used a cookie press for the very first time for this recipe. I didn't have anything to put in them except for frozen blueberries, which worked out fine. Thanks for the recipe; I made this for "Cookbook Tag".

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees F.
  2. Line a baking/cookie sheet with parchment paper.
  3. In a medium bowl sift together flour with baking powder and salt.
  4. In another bowl beat butter with 1 cup plus 2 tablespoons sugar, vanilla and almond extract until fluffy (about 3 minutes).
  5. Add in egg and beat until combined.
  6. Add in the flour mixture and beat on low speed until combined.
  7. Form the dough into 1-1/2-inch balls.
  8. Place the balls about 3-inches apart on the cookie sheet.
  9. Using back of a fork flatten to about 1/2 to 1/2-inch thick making criss-cross patterns.
  10. Bake for about 10 minutes or until edges are golden brown.
  11. Transfer to wire racks to cool completely.
  12. When the cookies are cooled coat lightly in confectioners sugar if desired.

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