NORWEGIAN GORO COOKIES

Norwegian Goro Cookies image

These are some of the traditional Cookies I make every Winter holiday, Thanksgiving & Christmas. Each to me is a miracle of beauty and delight. Rich in butter & spice flavors. I can't imagine what Thanksgiving and Christmas would be without the beauty of our family traditions and heritage. Even with living now in the city...

Provided by Bonnie Beck

Categories Cookies

Time 20m

Number Of Ingredients 7

Ingredients

3 c butter
3 xlarge eggs
1 1/2 c sugar
1 jigger of brandy and 2 tsp. vanilla extract or 2 tbsp. lemon zest
9 c all purpose flour, more or less..deeps if it is snowing, raining or dry
1 1/2 c heavy cream ( i do mean cream..no milk)
3/4 tsp ground cardamon

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.