WebIn a mixing bowl, blend together all of the ingredients until well combined. Place the dough into the fridge to chill for 30 minutes. Preheat the oven to 325°F degrees. Roll the chilled …
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Beat in the egg, vanilla extract, cardamom and salt until well blended. Mix in the flour, until you have a smooth, well-mixed dough. Scoop the dough out onto parchment-lined baking sheets. Flatten with a fork dipped in cold water. Bake for 8-10 minutes, or until the edges are just barely golden brown.
Norwegian butter cookies, known as berlinerkranser, very different than other Scandinavian butter cookies. While simple danish butter cookies are a bit like almond shortbread, the Norwegian version incorporates shard-cooked cooked egg yolks into the batter.
Soft, tender and full of flavor. Norwegian spritz cookies are made with a cookie press, which forms them into a variety of different shapes. A loose dough is pressed through a decorative disk onto a cookie sheet and the loose dough flows into a beautiful pressed cookie shape. The batter is very simple, containing only flour, butter, eggs and sugar.
Smultringer and hjortetakk tied for first place. Krumkaker, sandkaker, sirupsnipper, berlinerkranser, goro, and fattigmann also made the top seven. Fattigmann—these “poor man’s” cookies are a favorite Norwegian Christmas treat.