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Norwegian Butter Cookies

Reviewed: 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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