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My review
Norwegian Butter Cookies
Raymond
"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 calsOriginal recipe yields 12 servings (1 dozen)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 375 degrees F (190 degrees C).
- 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.
- Bake 10 to 12 minutes, or until lightly browned.
Nutrition Facts
Per Serving: 134 calories; 8.6 g fat; 12.2 g carbohydrates; 2.2 g protein; 51 mg cholesterol; 66 mg sodium. Full nutrition
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Reviews
Read all reviews 4350 Ratings
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Most helpful positive review
12/16/2004
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
8/23/2010
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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12/16/2004
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...
11/8/2001
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.
12/8/2006
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...
12/22/2002
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!!
12/17/2011
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...
12/11/2011
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...
12/3/2002
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!
7/30/2000
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!
1/24/2011
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...