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Norwegian Cookies Recipe
Norwegian Cookies Recipe photo by Taste of Home

Norwegian Cookies Recipe

Publisher Photo
These soft sugar cookies are a favorite with our four young children.—Karen Skowronek, Minot, North Dakota
TOTAL TIME: Prep: 20 min. + chilling Bake: 10 min.
MAKES:18 servings
TOTAL TIME: Prep: 20 min. + chilling Bake: 10 min.
MAKES: 18 servings

Ingredients

  • 1 cup butter, softened
  • 1 cup sugar
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 2 cups all-purpose flour
  • 1/2 cup finely chopped walnuts
  • Red and/or green colored sugar

Nutritional Facts

1 serving (2 each) equals 209 calories, 12 g fat (7 g saturated fat), 39 mg cholesterol, 107 mg sodium, 22 g carbohydrate, 1 g fiber, 3 g protein.

Directions

  1. In a bowl, cream butter and sugar. Add egg and extracts; beat until light and fluffy. Add flour and nuts; beat just until moistened. Cover and chill 1 hour or until firm enough to handle.
  2. Shape into 1-in. balls; place 2 in. apart on greased baking sheets. Flatten to 1/4-in. thickness with a glass dipped in colored sugar. Sprinkle with additional sugar if desired. Bake at 350° for 10-12 minutes or until cookies are set. Yield: 3 dozen.
Originally published as Norwegian Cookies in Taste of Home December/January 1997, p44

Nutritional Facts

1 serving (2 each) equals 209 calories, 12 g fat (7 g saturated fat), 39 mg cholesterol, 107 mg sodium, 22 g carbohydrate, 1 g fiber, 3 g protein.

Reviews for Norwegian Cookies

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
Reviewed Jul. 19, 2014

I had actually prepared this recipe before when it had appeared in Taste of Home! I prepared this recipe again 7/19/14. The recipe for me worked out very well! I added 1 tsp. salt with the flour-I sifted the ingredients together. I did omit the nuts and I chilled dough for several hours! I did grease the baking sheets and flattened to just 1/2" thickness, using a small jar, greased the bottom of the jar, then dipped in colored sugar. I baked just 8 minutes at 350o F. The cookies were delicately browned and did spread, but NOT too much for me! The batter WAS buttery and I wound up wearing those food gloves-the last sheet of cookies, I used a small spoon to scoop dough, then rolled into a ball, flattened with the sugar-dipped jar slightly and baked! I got 44 cookies out of this recipe! Thank you, Karen Skowronek, for sharing your recipe with Taste of Home! delowenstein

MY REVIEW
Reviewed May. 13, 2013

I was very disappointed with this recipe. Too much butter and no need to grease the cookie sheet. They spread way too far; joining together, and left fingers way too messy with the excess butter.

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