Best Norwegian Cookies Recipes

FATTIGMAN (NORWEGIAN COOKIES)

Steps:

• 1. Beat egg yolks and salt until thick and light in color. Add in cream, sugar and butter. Mix well.
• 2. Add flour and cardamom to egg mixture. Mix well. Chill one hour.
• 3. Roll out 1/4 of the dough at a time, keeping the rest of the dough in the refrigerator. Roll a 1/16 inch thick rectangle. Using a fattigman cutter or a pastry cutter cut in 1 1/2-inch wide strips then cut diagonally at 4-inch intervals (making diamonds). Cut a 1 inch slit lengthwise in center of each piece. Slip one end of the diamond through the cut and pull through gently.
• 4. Fry a few at a time in hot oil (350*) for 1 to 2 minutes or until golden brown. Remove to paper towels with a slotted spoon. Sprinkle with powdered sugar.

NORWEGIAN COOKIES

Steps:

• In a bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add egg and extracts; beat until well. Add flour and nuts; beat just until moistened. Cover and chill 1 hour or until firm enough to handle., Preheat oven to 350°. Shape into 1-in. balls; place 2 in. apart on parchment-lined baking sheets. Flatten to 1/4-in. thickness with a glass dipped in colored sugar. Sprinkle with additional sugar if desired. Bake until cookies are set, 10-12 minutes. Cool on pans 2 minutes. Remove to wire racks to cool completely.

NORWEGIAN BUTTER COOKIES

Steps:

• Preheat oven to 350°F.
• Sift together flour, baking powder, and salt.
• Beat together butter, sugar, and extracts in a large bowl with an electric mixer at moderately high speed until pale and fluffy, about 3 minutes. Add egg and beat well. Add flour mixture and mix at low speed until just combined.
• Quarter dough and put 1 piece into cookie press. Holding press slightly above ungreased baking sheets, squeeze out dough to form cookies (follow manufacturer's instructions), spacing them about 3 inches apart. Form more cookies with remaining dough in same manner.
• Bake cookies in batches in middle of oven until edges are golden, 10 to 15 minutes, then transfer with a metal spatula to racks to cool.

NORWEGIAN CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and 1-1/3 cups sugar until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour and baking powder; gradually beat into creamed mixture. Stir in chocolate chips., Divide dough into 4 portions. On a lightly floured surface, roll each portion into a 15-in. rope. Place 2 ropes 4 in. apart on a parchment-lined 15x10x1-in. baking pan; flatten each with a fork to 1/4-in. thickness. Mix cinnamon and remaining sugar; sprinkle about 2 teaspoons mixture over each rectangle. Repeat with remaining ropes., Bake 15-17 minutes or until edges are light brown. Cool on pans 2 minutes; immediately cut each rectangle into 1-in. slices. Remove to wire racks to cool.

NORWEGIAN BUTTER COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Hard boil the eggs and separate the yolks. Cream the butter and hard boiled egg yolks. Beat in the sugar and add the flour vanilla extract. Mix thoroughly. Put through a cookie press or arrange by teaspoonfuls on ungreased cookie sheets.
• Bake 10 to 12 minutes, or until lightly browned.

NORWEGIAN GORO COOKIES

Steps:

• 1. This is what a Goro Iron looks like. All the other irons are ones we use for different recipes. European baking is deep in tradition and an art. Recipes going back centuries. Some varied in spices, but basically are the same. Some recipes require special cast irons with elaborate beautiful embossing and some are just shaped to fit the recipe; Goro, Munk, Plette, Krumkake, Ableskiver, Heart shaped waffle irons. While some are magnificenly hand carved Springerle molds and rolling pins lovingly passed down from generation to generation. Many Springerle pins and molds are now in private collections, museums, and are valuable, as well as some of the beautiful irons.
• 2. My irons are make by Jotul and Andersen. My Springerle pins are old and cherish. I lovely take very good care of them them.
• 3. Instructions: First cut a piece of thin piece of clean aged wood you are going to save for the next time, or cardboard, paper or stiff plastic to match the inside of your Goro iron.
• 4. Cream the eggs and sugar well. Add the cream, spices, and brandy. Stir in the flour and butter, alternately. Put in the icebox overnight.
• 5. Take the dough out and let warm just a tad in a cool kitchen..maybe 10 minutes. Roll out on a lightly floured surface thinly as possible. Using the piece of wood. cardboard or plastic cut dough into the shape. Leave the pattern together as you will cut them when you are done baking them.
• 6. Cook on top of the stove with your Goro iron until golden brown on both sides. Remove the Goros and trim the edges. Cut the Goros down the lines. Place on brown paper bags cut open to cool.
• 7. You can use 2 cups of potato flour for 2 cups of flour. Also you can use 1/2 butter and 1/2 shortening. (Never do..but you can if your like)
• 8. Store in tin with a tight cover in a cool place.

SANDBAKKELS (NORWEGIAN ALMOND COOKIES)

Steps:

• Cream together butter, shortening, and sugar.
• Add egg, egg yolk, and almond extract. Beat until well mixed.
• Add flour until you have a fairly stiff dough.
• Refrigerate for 1 hour.
• Press about 2.5- 3 teaspoonful dough into a greased 3-inch sandbakkel tin. Start at bottom and press evenly and thinly as possible up the sides. (Note these do not fill the tin, they make a shell).
• To make a pattern on the inside (optional), take an empty sandbakkel tin and put it on top of the filled sandbakkel tin and press lightly, carefully remove the top tin.
• Bake at 350 degrees for about 10 minutes or until lightly brown.
• Remove from oven and place upside down on cooling rack. Tap bottoms while still warm to remove from sandbakkel tins.
• Makes about 5 dozen.

NORWEGIAN COOKIES

Steps:

• 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.

NORWEGIAN BUTTER COOKIES (SPRITZ)

Steps:

• 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.

NORWEGIAN CHRISTMAS COOKIES

Steps:

• Beat together 1 egg and sugar with an electric mixer until thick and pale. Sift in flour and baking powder and add butter. Beat on low speed until mixture forms a dough. Chill, wrapped in plastic wrap, until firm, at least 1 hour.
• Preheat oven to 350°F.
• Lightly beat remaining egg. Roll level teaspoons of dough into balls and arrange 1 inch apart on ungreased baking sheets. Press thumb into center of each ball to flatten, leaving a depression, and brush lightly with egg. Sprinkle crushed sugar in centers and bake in batches in middle of oven until golden, 12 to 18 minutes. Transfer to racks to cool completely.

NORWEGIAN BUTTER COOKIES

Steps:

• Preheat oven to 350 degrees F.
• Line a baking/cookie sheet with parchment paper.
• In a medium bowl sift together flour with baking powder and salt.
• 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.
• Form the dough into 1-1/2-inch balls.
• Place the balls about 3-inches apart on the cookie sheet.
• Using back of a fork flatten to about 1/2 to 1/2-inch thick making criss-cross patterns.
• Bake for about 10 minutes or until edges are golden brown.
• Transfer to wire racks to cool completely.
• When the cookies are cooled coat lightly in confectioners sugar if desired.

NORWEGIAN BUTTER COOKIES

Steps:

• Mix the flour, baking powder and a pinch of salt together. Add the butter and rub in with your fingers until the mixture resembles coarse crumbs. Mix in all the icing sugar and the vanilla sugar, then add the whole egg and mix until just combined, but be careful not to overmix.
• Transfer the dough to a food bag and put in the fridge to chill for about 1 hr.
• Heat the oven to 180C/160C fan/gas 4. Roll the chilled dough into about 40 even balls (around 15g each). Arrange the dough balls over two baking sheets lined with baking parchment, leaving space between each for spreading. Using the back of a fork, press the balls down gently in the middle, so they spread to a diameter of about 3cm (they will spread more as they bake). If you prefer flat cookies, use the bottom of a glass.
• Brush the cookies with the beaten egg white and sprinkle over the pearl sugar or almonds. Bake for 10 mins, or until just cooked through (the cookies should not be fully browned, just lightly golden at the edges). Remove from the oven and transfer to wire racks to cool completely.

FATTIGMANS BAKKELSER(NORWEGIAN FRIED COOKIES)

Steps:

• In mixer bowl, beat egg yolks and sugar for about 10 minutes or until very thick and lemon colored.
• Stir in cream, cognac, cardamom and lemon peel.
• Mix in enough flour to make a stiff dough, cover and refrigerate at least 3 hours.
• Heat deep fryer to 375 degrees.
• Divide dough in half and roll very thin 1/8 to 1/16 thick on well floured board.
• Cut dough into 4x2 inch diamonds, cut slit about 1 inch in center and draw long point of diamond through slit and curl back in opposite direction.
• Fry in deep fryer about 15 seconds on each side or until light brown.
• Drain and store in airtight container.
• Before serving sprinkle with powdered sugar.
• *Selfrising flour can be used in this recipe.

FATTIGMANS BAKKELSE (NORWEGIAN CHRISTMAS COOKIES)

Steps:

• Beat egg yolks, sugar and salt in a large bowl until thickened.
• Beat in cognac & heavy cream.
• Stir in flour & cardamom until dough forms. Knead dough on floured work surface. Cover & chill 4-8 hours.
• Heat vegetable oil in deep fryer to 365 degrees. Roll dough out on floured work surface. Do this a little at a time and VERY thinly.
• Cut dough into strips, then into diamonds 2x4".
• Cut vertical slit in middle of each diamond and "thread" one end through slit.
• Fry cookies a few at a time. Flip as they rise to surface and cook until golden and lightly puffed.
• Drain on paper towels & let cool. Sprinkle with powdered sugar & serve.

NORWEGIAN BUTTER CHRISTMAS COOKIES (SPRITZ)

Steps:

• Crean butter and sugar. Cream flour and yolks. Add vanilla. Chill until firm. Push through cookie press. Decorate. Bake 10 minutes at 340 degrees.

NORSKE KRONER - NORWEGIAN CROWNS COOKIES

Steps:

• Mash hard cooked egg yolks very finely; cream with uncooked egg yolks, salt and sugar.
• Add butter and flour alternately, a little at a time.
• Cover and chill until stiff.
• Preheat oven to 400°F.
• Roll dough into strips 1/2" in diameter and about 5" long.
• Shape into rings, crossing the ends.
• Dip in egg white, then in sugar.
• Bake for 8 to 10 minutes.

NORWEGIAN SPICE COOKIES

Steps:

• Combine flour, cinnamon, ginger, cloves, salt, nutmeg and cardamom in bowl.
• Beat butter and sugar in large bowl until creamy.
• Beat in eggs and vanilla until fluffy.
• Stir in flour mixture.
• Divide dough in half; flatten into disks.
• Wrap in plastic.
• Refrigerate for 1 hour.
• Heat oven to 350°.
• Coat 3 ½ - 4 ½-inch cookie-cutter molds with nonstick cooking spray.
• On lightly floured surface with floured rolling pin, roll out half of dough ¼-inch thick.
• Press cutter molds gently into dough.
• Gently pull cookies out of molds.
• Place on ungreased baking sheets.
• Brush with egg white.
• Reroll scraps.
• Repeat with remaining dough.
• Bake in 350° oven 10-12 minutes, until golden.
• Remove to racks to cool.
• Store at room temperature or freeze.

FRIED NORWEGIAN COOKIES AKA FATTIGMANS BAKKELSE

Steps:

• Beat eggs and sugar in large bowl with electric mixer at medium speed until thick and lemon colored.
• Beat in butter, milk and vanilla until well blended.
• Gradually add 1 1/2 cups flour.
• Beat at low speed until well blended.
• Stir in enough remaining flour with spoon to form soft dough.
• Divide dough into 4 portions; cover and refrigerate until firm, at least 2 hours or overnight.
• With floured hands, shape 1 portion dough at a time into 1-inch-thick square.
• Place dough on lightly floured surface.
• Roll out dough to 11-inch square.
• Cut dough into 1 1/4-inch strips; cut strips diagonally at 2-inch intervals.
• Cut 1 1/4-inch slit vertically down center of each strip.
• Insert one end of strip through cut to form twist; repeat with each strip.
• Repeat with remaining dough portions.
• Heat oil in large saucepan to 365°F.
• Place 12 cookies at a time in hot oil.
• Fry about 1 1/2 minutes or until golden brown, turning cookies once with slotted spoon.
• Drain on paper towels.
• Dust cookies with powdered sugar.
• Cookies are best if served immediately, but can be stored in airtight container for up to 1 day.

NORWEGIAN SOUR CREAM COOKIES RECIPE - (3.9/5)

Steps:

• Mix together your wet ingredients (butter, sugar, egg, sour cream and vanilla) until smooth. Add the flour, baking powder, baking soda and salt. Drop rounded spoonfuls onto an ungreased cookie sheet. Dip the bottom of a small glass into your bowl of cookie dough or smear a little dough on the glass. Dip the glass into cinnamon sugar. With the glass coated in sugar, lightly tap down each ball of dough on the sheet leaving a dusting of cinnamon sugar on the cookie. Continue with remaining dough. I sometimes use a spoon and sprinkle just a little more cinnamon sugar on each one as well. Bake for 10 minutes in a 400 degree fahrenheit oven.

NORWEGIAN DROP COOKIES

Steps:

• Cream shortening, brown sugar and egg until fluffy.
• Sift together flour, soda, cinnamon, nutmeg, cloves and salt.
• Mix with batter.
• Add raisins and walnuts.
• Drop by teaspoon on a greased cookie sheet and bake at 350° for 12 minutes.