Recipe by Raymond
"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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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.
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.
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.
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!
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!!
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!
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.
Good, quick cookie to satisfy the sweet tooth. We ate them them with chocolate pudding, but found that they were good just by themselves. It's definitely a keeper!
* Percent Daily Values are based on a 2,000 calorie diet.
Norwegian Butter Cookies
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 77
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