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Norwegian Butter Cookies

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“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”
READY IN:
25mins
YIELD:
5 dozen cookies
UNITS:
US

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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