Rating: 4 stars 4.2
23 Ratings
  • 5 star values: 11
  • 4 star values: 9
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1

These are deliciously tiny, somewhat time consuming to make (but totally worth it), eaten-by-the-handful Danish shortbread cookies. This recipe was given to me by a local grandmother at the annual Scandinavian Festival in Junction City, Oregon. Stored in an airtight container, they'll last close to two weeks.

Recipe Summary

prep:
20 mins
cook:
10 mins
total:
30 mins
Servings:
200
Yield:
16 dozen
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Ingredients

200
Original recipe yields 200 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease two to three baking sheets.

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  • Beat the butter and sugar together in a mixing bowl until light and fluffy. Mix in the eggs, one at a time, beating well after each. Stir in the cardamom, cinnamon, nutmeg, cloves, and salt until well blended. Mix in the flour, one cup at a time, until the dough gathers together. With floured hands, pinch off small, 1/2 teaspoon amounts of dough, roll into tiny balls, and place on prepared baking sheets.

  • Bake in preheated oven until bottom of cookies are light tan, 10 to 12 minutes. Cool 15 minutes on baking sheets. Store in an airtight container.

Nutrition Facts

19 calories; protein 0.3g; carbohydrates 2.3g; fat 1g; cholesterol 4.3mg; sodium 18.9mg. Full Nutrition
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