Norwegian Butter Cookies Recipe -
Norwegian Butter Cookies Recipe

Norwegian Butter Cookies

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"Excellent as either drop cookies or cookie press cookies. Try using lemon extract in place of the vanilla for a citrusy punch!"

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Ingredients Edit and Save

Original recipe makes 1 dozen Change Servings


  1. Preheat oven to 375 degrees F (190 degrees C).
  2. 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.
  3. Bake 10 to 12 minutes, or until lightly browned.
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Reviews More Reviews

Most Helpful Positive Review
Dec 16, 2004

this recipe is awesome. i was very curious when i read, that you hard boil the eggs first. very light and flakey cookie. delicious! i sprinkled mine with sugar. they work perfectly with a cookie press.

Most Helpful Critical Review
Aug 23, 2010

Super simple. Dough a little mushy to me. Had to flour 3 times just to get them spread to cut out. Very bland like shortbread. My Honey woke up and ate them with milk & really liked them.

May 04, 2003

These cookies are great. I had to do a report on Norway and make a food that goes the country. Every one in my class loved them.

Dec 08, 2006

This is a recipe that I have been making at Holiday time for over 25 years, I use the star mold with the cookie press and drip red raspberry jam into the middle immediately when they come out of the oven, but any bright jam will do fine. Wonderful!

Dec 23, 2002

Excellent Recipe. Easy to make. To make it worth my while using a cookie press, you should at least double if not triple the recipe!! Yummy!!

Dec 17, 2011

This was my first time using a cookie press and this dough was excellent. I made 3 batches and added 1/4 cup of almond butter to one, 2 tsp of lemon zest to another, and 2 tbs of cocoa to the third. This recipe made equally excellent almond, lemon and cocoa shortbread. Tasty, easy to make and work with.

Dec 03, 2002

I've made these cookies for many years. What I do is I roll out the dough and use Christmas cookie cutters, then use the crystal sprinkles on them. Yum!

Dec 11, 2011

It's REALLY important to press the cooked yolks through a fine sieve before beating them with the butter, etc. Never an egg-y taste or texture. I've been making these for over 40 years.I've used a cookie press,or made them into balls & rolled in sprinkles, or chop't nuts, or sugar, etc, or pressed the balls with my thumbprint and filled with jam, colored sprinkles, a choc. kiss, or Nutella. And a dab of food coloring paste will tint them well. These are wonderful, and you can make many variations. Also, the dough AND the cookies freeze very well; just don't pack them too tightly or they'll crumble (...but then you can use the cookie crumbs for a parfait, with ice cream or pudding! ) Don't miss out- these are the easiest and most popular cookies I make. Also, they're delicate enough to make for a shower, etc. I've made little blue and/or pink ones for showers, and small pink heart cookie press ones for Valentine's Day.


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  • Calories
  • 134 kcal
  • 7%
  • Carbohydrates
  • 12.2 g
  • 4%
  • Cholesterol
  • 51 mg
  • 17%
  • Fat
  • 8.6 g
  • 13%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 2.2 g
  • 4%
  • Sodium
  • 66 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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