Prep 15 mins
Cook 7 mins
I found this delicious recipe late one evening when my daughter informed she needed to bring a Norwegian food item for a heritage day pot-luck at her school the NEXT day! I had all the ingredients and the cooking time is so short so this is the one I made for her. I'm so glad I did, these turned out to be very delicious and quite different from 'normal' cookies. The recipe is from Authentic Norwegian Cooking by Astrid Karlsen Scott.
- 1 cup butter (do not substitute)
- 1 cup sugar
- 2⁄3 cup flour, sifted
- 1⁄2 teaspoon salt
- 2 cups quick-cooking oats
- 1⁄4 cup milk
- Heat oven to 375°.
- Melt butter in saucepan; stir in remaining ingredients, mixing well.
- Drop by 1/2 teaspoonful about 3 inches apart on a greased and floured cookie sheet.
- Spread thinly.
- Bake for 5-7 minutes and WATCH CAREFULLY!
- Let stand a few minutes before removing from pan.
My grandmother used to make these cookies very thin and while hey were still warm she would drape them over a broom handle so they would form a "saddle." After they had cooled she filled the saddle with lingonberries and cream...yummmmm.
These cookies are super delicious as well as very easy and quick to make. A very delicate, light and crunchy cookie with excellent taste. Thank you Hey Jude for sharing. This recipe will be going into my book of keepers! Just a note to add: the first time I made these I used old fashioned oats as I had no other. The second time I used quick oats as called for. I have to say I prefer the old fashioned as they come out lacier and more crunchy. Both are delicious!
Wonderful!! I made these last night for an office party today and they were quite popular. Very fragile when hot, but they firm up when cool. They spread out when cooking. Cooking on parchment paper went well and was less messy than greasing and flouring the sheets.