Best Norwegian Butter Christmas Cookies Spritz Recipes
BUTTERY SPRITZ COOKIES
This tender spritz cookie recipe is very eye-catching on my Christmas cookie tray. The dough is easy to work with, so it's fun to make these spritz cookies into a variety of festive shapes. This is hands down the best spritz cookie recipe ever. -Beverly Launius, Sandwich, Illinois
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 7-1/2 dozen.
Number Of Ingredients 10
Steps:
- Preheat oven to 375°. In a large bowl, cream butter, 1-1/4 cups confectioners' sugar and salt until light and fluffy, 5-7 minutes. Beat in egg and extracts. Gradually beat flour into creamed mixture., Using a cookie press fitted with a disk of your choice, press dough 2 in. apart onto ungreased baking sheets. Bake until set, 6-8 minutes (do not brown). Remove to wire racks to cool completely., If desired, dip in melted chocolate and let stand until set or, in a small bowl, mix remaining 1 cup confectioners' sugar and enough water to reach desired consistency. Dip cookies in glaze; decorate as desired. Let stand until set.
Nutrition Facts : Calories 43 calories, Fat 2g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 30mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 0 fiber), Protein 0 protein.
NORWEGIAN BUTTER COOKIES (SPRITZ)
According to my dad, after many other recipies were tested, this is the closest to his grandmother's Norwegian Butter Cookie recipe that he remembers from every Christmas growing up. His family is from the Chicago area, with a very large Norwegian/Swedish population.This recipe is adapted from Gourmet magazine. Many use a cookie press when doing this; dad said Greatgrandma always rolled the cookies into balls and flattened them with the bottom of a jelly glass, then decorated with colored sugars, so that's what I do. Sometimes I cross-hatch with a fork to better hold the sugar.
Provided by Raquel Grinnell
Categories Dessert
Time 30m
Yield 6 dozen, 72 serving(s)
Number Of Ingredients 9
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 BUTTER COOKIES
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
Provided by Kittencalrecipezazz
Categories Dessert
Time 25m
Yield 5 dozen cookies
Number Of Ingredients 10
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
An easy Norwegian Butter Cookies recipe
Provided by Carrie Young
Categories Cookies Bake Christmas Edible Gift Gourmet
Yield Makes about 6 dozen cookies
Number Of Ingredients 10
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.
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