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Norwegian Cookies

Total Time

Prep: 20 min. + chilling Bake: 10 min./batch

Makes

About 4-1/2 dozen

This recipe was passed down to me from my mother-in-law. The soft sugar cookies are a favorite with our four children. —Karen Skowronek, Minot, North Dakota
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Ingredients

  • 1 cup butter, softened
  • 1 cup sugar
  • 1 large egg, room temperature
  • 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

Directions

  1. In a bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add egg and extracts; beat until well. Add flour and nuts; beat just until moistened. Cover and chill 1 hour or until firm enough to handle.
  2. Preheat oven to 350°. Shape into 1-in. balls; place 2 in. apart on parchment-lined baking sheets. Flatten to 1/4-in. thickness with a glass dipped in colored sugar. Sprinkle with additional sugar if desired. Bake until cookies are set, 10-12 minutes. Cool on pans 2 minutes. Remove to wire racks to cool completely.

Nutrition Facts

1 cookie: 68 calories, 4g fat (2g saturated fat), 12mg cholesterol, 28mg sodium, 7g carbohydrate (4g sugars, 0 fiber), 1g protein.

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Reviews

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Average Rating:
  • choy
    Jan 12, 2020

    These were quick and good, looked just like the picture. Shipped at Christmas.

  • delowenstein
    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

  • hsmotherof4
    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.

  • FriedaG
    Mar 31, 2007

    No comment left