Norwegian Butter Cookies (Spritz)

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READY IN: 30mins
SERVES: 72
YIELD: 6 dozen
UNITS: US

INGREDIENTS

Nutrition
  • 1 12
    cups butter, softened (3 sticks)
  • 1
    cup sugar (we've used Splenda with good results, too)
  • 1 12
    teaspoons vanilla
  • 12
    teaspoon almond extract
  • 1
    large egg, lightly beaten
  • 12
    teaspoon baking powder
  • 12
    teaspoon salt
  • colored sugar sprinkle (for decorating)
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DIRECTIONS

  • 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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