Norwegian Butter Cookies
Recipe: #11073
November 09, 2013
"A KC favorite! This recipe goes back 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, they make a great addition to your holiday baking tray!"
Original is 50-60 servings
Ingredients
Nutritional
- Serving Size: 1 (21.5 g)
- Calories 100.3
- Total Fat - 5.7 g
- Saturated Fat - 3.5 g
- Cholesterol - 18.8 mg
- Sodium - 77.3 mg
- Total Carbohydrate - 11.2 g
- Dietary Fiber - 0.2 g
- Sugars - 4.5 g
- Protein - 1.1 g
- Calcium - 7 mg
- Iron - 0.1 mg
- Vitamin C - 0 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Preheat oven to 350 degrees F. Position oven rack to second-lowest position.
Step 2
Line a baking/cookie sheet with parchment paper.
Step 3
In a medium bowl sift together flour with baking powder and salt.
Step 4
In another bowl beat butter with 1 cup plus 2 tablespoons sugar, vanilla and almond extract until fluffy (about 3 minutes). Add in egg and beat until combined. Add in the flour mixture and beat on low speed until combined.
Step 5
Form the dough into 1-1/2-inch balls.
Step 6
Place the balls about 3-inches apart on the cookie sheet.
Step 7
Using back of a fork flatten to about 1/2 to 1/2-inch thick making criss-cross patterns.
Step 8
Bake for about 8-10 minutes or until edges are golden brown. Transfer to wire racks to cool completely.
Step 9
OPTIONAL; Roll warm cookies in confections sugar, place on a cooking rack. If you want you can roll a second time (which is what I do) in confections sugar, this will make sure the sugar stays on the cookies).
Tips
No special items needed.
1 Reviews
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