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Norwegian Butter Cookies

Rated as 4.62 out of 5 Stars

"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
Original recipe yields 12 servings (1 dozen)

Directions

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  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.

Nutrition Facts


Per Serving: 134 calories; 8.6 12.2 2.2 51 66 Full nutrition

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Reviews

Read all reviews 44
  1. 52 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
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!!

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...

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...

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...