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    You are in: Home / Recipes / Norwegian Butter Cookies Recipe
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    Norwegian Butter Cookies

    1/6 Photos of Norwegian Butter Cookies

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    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    15 mins

    10 mins

    Kittencalskitchen's Note:

    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

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    dozen c ...

    Units: US | Metric


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

    Ratings & Reviews:

    • on October 10, 2013


      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".

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    • on May 18, 2010


      I first saw this recipe in Gourmet magazine, 1993, and I was going to post it here, but here it is! I did add cinnamon, as we like it and it's good for you! Thanks for posting, Kitten.

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    • on March 25, 2010


      These were so good I had to monitor them closely to make sure I had enough leftover for pictures. I love butter cookies & love using the cookie press. This recipe seemed like a perfect choice. I followed the recipe exactly, used the snowflake press plate & filled the centers with maraschino cherries. My son wanted to spell "Kittencal" with the cookies for a photo but there weren't enough. We did have enough to do the "K" though. Thanks for another great recipe, Kitt! UPDATE: Still love these cookies! And after making 4 different recipes in two days, these are by far the best tasting (non-chocolate) spritz cookies we've had. :) The texture holds up in the oven the best & their color is nice & light due to not having cinnamon in the recipe. I've been wanting to give you a better photo for years, so here it is! :)

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    Nutritional Facts for Norwegian Butter Cookies

    Serving Size: 1 (1068 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1001.6
    Calories from Fat 513
    Total Fat 57.0 g
    Saturated Fat 35.4 g
    Cholesterol 183.6 mg
    Sodium 771.6 mg
    Total Carbohydrate 112.2 g
    Dietary Fiber 2.3 g
    Sugars 45.5 g
    Protein 10.8 g

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