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Gourmet
March 1983

Norwegian Butter Cookies

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Spritz

Recipe information

  • Yield

    Makes about 6 dozen cookies

Ingredients

3

1/2 cups all-purpose flour

1

/2 teaspoon baking powder

Rounded 1/2 teaspoon salt

3

sticks (1 1/2 cups) unsalted butter, softened

1

cup sugar

1

1/2 teaspoons vanilla extract

1

/2 teaspoon almond extract

1

large egg, lightly beaten

Special Equipment

a cookie press fitted with a star, bow, circle, or ribbon plate*

Need to make a substitution?

Preparation

  1. Step 1

    Preheat oven to 350°F.

    Step 2

    Sift together flour, baking powder, and salt.

    Step 3

    Beat together butter, sugar, and extracts in a large bowl with an electric mixer at moderately high speed until pale and fluffy, about 3 minutes. Add egg and beat well. Add flour mixture and mix at low speed until just combined.

    Step 4

    Quarter dough and put 1 piece into cookie press. Holding press slightly above ungreased baking sheets, squeeze out dough to form cookies (follow manufacturer's instructions), spacing them about 3 inches apart. Form more cookies with remaining dough in same manner.

    Step 5

    Bake cookies in batches in middle of oven until edges are golden, 10 to 15 minutes, then transfer with a metal spatula to racks to cool.

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