Norwegian Butter Cookies

Norwegian Butter Cookies

"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

servings 134 cals
Serving size has been adjusted!
Original recipe yields 12 servings

Nutrition

  • Calories:
  • 134 kcal
  • 7%
  • Fat:
  • 8.6 g
  • 13%
  • Carbs:
  • 12.2g
  • 4%
  • Protein:
  • 2.2 g
  • 4%
  • Cholesterol:
  • 51 mg
  • 17%
  • Sodium:
  • 66 mg
  • 3%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

Print
  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

Read all reviews 39
  1. 44 Ratings

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Most helpful positive review

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...

Most helpful critical review

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.

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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...

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...

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!!

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 th...

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...

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!

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!

so easy to make! i was surprised you had to hard boil the eggs, so it made me def want to try the recipe. they came out perfect, a lovely golden brown. i greased the cookie sheet with a layer of...

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