Norwegian Cookies

"Millie my neighbor used to make these for us all the time. I loved the rich buttery taste and the cherry and almond flavor. Cooking time does not include chilling time."
photo by Irene  N. photo by Irene  N.
photo by Irene N.
photo by najwa photo by najwa
photo by najwa photo by najwa
photo by Kaarin photo by Kaarin
photo by Saturn photo by Saturn
Ready In:
42-48 cookies




  • 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.

Questions & Replies

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  1. Very good. Next time I'll double the almond extract because we couldn't really taste it. I rolled them in sugar and then flattened them slightly and they came out glittery and very pretty.
  2. These ended up our favorite cookies this holiday season! I did take the advise of another rater and doubled the extract-perfect!
  3. Almond cherry goodness. These things are amazing! Next time I will refrigerate the dough between batches because the bake time kept changing and I think that's why. Grease the pan VERY well.
  4. I would substitute almond extract with vanilla. Much better in my opinion. But these are the best cookies. My grandmother makes these every year. delightful treat
  5. These look very easy to make. I do have a question though, what is the name of these cookies? I know most have "names", like oatmeal cookies, chocolate chip cookies, etc. Anyone have the original name for them so I can share with my guests? Thank you!


  1. I just loved these cookies. They were so light and crispy. I dipped my glass in sugar instead of the flour. I can't wait to make these again!
  2. Excellent recipe! I used some chocolate chips in about half the cookies instead of cherries .. thanks for sharing!
  3. These cookies are great. They turn out kind of like a lighter shortbread. I used vanilla extract instead of almond, as that was what was in my cupboard. I also used 1 cup of whole wheat flour and 1 cup all-purpose flour. It gave them a nice "speckle". As I was working the dough into the balls, I found that it started to get warm. As it got warmer, I noticed that it got softer and gooey-er. If you are a slow roller like I am, chill between trays. We ran out of cherries, so we used peanuts, grape jelly and marmalade on top. Whatever we could get our hands on! These could be very easily adapted. Next time, I want to spread the jam or jelly out a bit and then after the cookies are baked, make a sandwich by placing another plain cookie on top. DIVINE! Great recipe Laurie!


<p>Before I get to the details let me tell you how I rate recipes.....and tell you how I feel about others ratings! <br /> <br />5 STARS....This recipe was excellant, we liked it very much, the directions were very clear and if I made any minor substitutions I noted it. It would most likely be made again, many times! <br /> <br />4 STARS....This recipe was good, we liked it but I made changes either in taste or it was not clear in something, but I would consider making it again. <br /> <br />3 STARS....This recipe was not something that got approval from the majority. Either it just didnt work in preparation, directions, or taste. I will tell you why and would not make it again unless I altered it much! <br /> <br />2, 1 STARS.....I DO NOT give these as I feel they are NOT worthy....especially if the recipe previously had good reviews and by my giving a low one would jeopardize the ratings. I would appreciate this reciprocated with reviews to my recipes. <br /> <br />0 STARS....COMMENTS I will leave no stars and comments on something that did not work out for me and I will be honest and tell you why. <br /> <br />I DETEST IT WHEN PEOPLE CHANGE YOUR RECIPE OR DONT EVEN MAKE IT THEN LEAVE YOU LOW REVIEWS. PEOPLE WHO DO THAT ARE JUST BEING VINDICTIVE OR JUST PLAIN STUPIDLY CRUEL. Examples of some I've gotten would be: 1 star...This doesnt sound like something we would like 2 stars...too sweet for me, (this was on a all 5 star recipe). <br /> <br /> <br />Now for the details: <br />I was born, raised and still live in the same midwestern town where comfort food is what we thrive on, however my dream is to retire to the northwoods of Wisconsin.. (the sooner the better IMHO)! <br /> <br />I relish a recipe that is simple, quick and tastes great as I am a divorced mom to 4 very busy, active young adults (27, 25, 20 year old daughters and a 21 year old son.) Cooking time is at a premium as everyone is so busy, I never usually know who will be at my house for supper! I also try to find things that will reheat well. <br /> <br />I have worked for 30 years in the accounting field and presently semi retired. It is very nice for a change to not have to deal with the everyday stress of deadlines and office politics! It has been great cooking for pleasure, at my leisure, instead of to feed the troops! <br /> <br />Cooking relaxes me so I do it often and I love to cook for people who appreciate it. It is nothing for me to start a recipe at 10pm right before bedtime, and yes I have cooked all nite. Kind of a marathon!! <br /> <br />Cookbooks are my passion and I can't resist the ones that churches, schools etc. put together and well as the ones in the grocery stores. My collection numbers well over 2000 and where as some people go to bed with a good novel, my nightstand is full of cookbooks! <br /> <br />I love to bake and its nothing for me to make 15-20 different kinds of cookies and candies for the holidays. I guess that it has rubbed off on my oldest daughter who is a culinary school graduate and knee deep in pastry classes, hoping to become a pastry chef! <br /> <br />In March of 2002 I had gastric bypass, weight loss surgery and I have lost 125 pounds FOREVER, so now when I do cook it IS for everyone else to enjoy. <br /> <br />I love Zaar and all the friends I have made here, this sight is so addictive but yet so much fun! And the recipes aren't bad either..LOL! I know that in the years since Ive been a permanent fixture of this site I have acquired many great recipes and tons of cooks that I am proud to call my friends! I have also tried many foods that years ago I would never have even imagined.</p>
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