Norwegian Butter Cookies Spritz Recipes

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BUTTER SPRITZ COOKIES



Butter Spritz Cookies image

One of the most iconic of holiday sweets, spritz are bite-size buttery cookies with vanilla and almond.

Provided by Food Network Kitchen

Categories     dessert

Time 23m

Yield 5 dozen cookies

Number Of Ingredients 8

2 sticks (8 ounces) unsalted butter
1 cup confectioners' sugar
1 teaspoon pure vanilla extract
1/2 teaspoon almond extract
1 large egg
2 1/4 cups all-purpose flour
1 teaspoon baking powder
Sprinkles for garnish

Steps:

  • Preheat the oven to 350 degrees F. Beat the butter and sugar with an electric mixer in a large bowl until light and fluffy, about 5 minutes. Add the vanilla and almond extracts and the egg and mix to incorporate; don't worry if the mixture seems to separate.
  • Sift together the flour and baking powder and add to the creamed butter. Mix until combined. Using a cookie press, press the cookies onto ungreased baking sheets. Top with sprinkles of your choice. Bake until firm but not yet browning, 6 to 8 minutes. After a few minutes, move cookies to a rack and cool.

BUTTER RICH SPRITZ BUTTER COOKIES



Butter Rich Spritz Butter Cookies image

These are wonderful cookies from the press. They are rich in flavor. My mom has made these cookies for years for all of the holidays. She even used food coloring for the different designs, like green trees, etc.The kids love to decorate them as much as they love to eat them.

Provided by Sheri Lipp

Categories     Desserts     Cookies     Butter Cookie Recipes     Spritz Cookie Recipes

Time 18m

Yield 36

Number Of Ingredients 7

2 ½ cups all-purpose flour
½ teaspoon salt
1 cup butter, softened
1 ¼ cups confectioners' sugar
2 egg yolks
½ teaspoon almond extract
1 teaspoon vanilla extract

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Sift together the flour and salt; set aside.
  • In a medium bowl, cream together the butter and sugar. Stir in the egg yolks, almond extract and vanilla extract. Gradually blend in the sifted ingredients. Fill a cookie press with dough and shoot cookies about 1 1/2 inches apart onto an ungreased cookie sheet. If you like, decorate with sugar or sprinkles at this time.
  • Bake for 6 to 8 minutes in the preheated oven.

Nutrition Facts : Calories 96.5 calories, Carbohydrate 10.8 g, Cholesterol 24.9 mg, Fat 5.4 g, Fiber 0.2 g, Protein 1.1 g, SaturatedFat 3.3 g, Sodium 69.3 mg, Sugar 4.1 g

NORWEGIAN BUTTER COOKIES



Norwegian Butter Cookies image

An easy Norwegian Butter Cookies recipe

Provided by Carrie Young

Categories     Cookies     Bake     Christmas     Edible Gift     Gourmet

Yield Makes about 6 dozen cookies

Number Of Ingredients 10

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*

Steps:

  • Preheat oven to 350°F.
  • Sift together flour, baking powder, and salt.
  • 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.
  • 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.
  • 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.

NORWEGIAN BUTTER COOKIES (SPRITZ)



Norwegian Butter Cookies (Spritz) image

According to my dad, after many other recipies were tested, this is the closest to his grandmother's Norwegian Butter Cookie recipe that he remembers from every Christmas growing up. His family is from the Chicago area, with a very large Norwegian/Swedish population.This recipe is adapted from Gourmet magazine. Many use a cookie press when doing this; dad said Greatgrandma always rolled the cookies into balls and flattened them with the bottom of a jelly glass, then decorated with colored sugars, so that's what I do. Sometimes I cross-hatch with a fork to better hold the sugar.

Provided by Raquel Grinnell

Categories     Dessert

Time 30m

Yield 6 dozen, 72 serving(s)

Number Of Ingredients 9

1 1/2 cups butter, softened (3 sticks)
1 cup sugar (we've used Splenda with good results, too)
1 1/2 teaspoons vanilla
1/2 teaspoon almond extract
1 large egg, lightly beaten
4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
colored sugar sprinkle (for decorating)

Steps:

  • Preheat oven to 350°F In a large bowl cream the butter, beat in the sugar, a little at a time, the vanilla, and the almond extract, and beat the mixture until it is light and fluffy.
  • Add the egg and combine the mixture well.
  • Add the flour mixture and combine the dough well.
  • Form the dough into walnut-size balls and arrange the balls 3 inches apart on ungreased baking sheets. Either flatten with the bottom of a glass or take a fork and using the back flatten the balls to approximately 1/2 inch to 1/3 inch thick, making a crosshatch design (like you see on peanut butter cookies). Sprinkle with colored sugar.
  • Bake for 10 to 15 minutes, or until they are barely golden around the edges, and transfer them with a spatula to racks to cool. Store the cookies in airtight containers.

NORWEGIAN COOKIES



Norwegian Cookies image

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

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield About 4-1/2 dozen

Number Of Ingredients 8

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

Steps:

  • 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., 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 : Calories 68 calories, Fat 4g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 28mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.

NORWEGIAN BUTTER COOKIES



Norwegian Butter Cookies image

This recipe goes back over 20 years, using the highest quality butter will make a huge taste difference to these cookies, I like to add in a pinch of cinnamon, coating in the confectioners sugar is only optional --- these cookies may also be made using a cookie press fitted with a star, stick a small maraschino cherry into the middle of the cookie before baking if desired

Provided by Kittencalrecipezazz

Categories     Dessert

Time 25m

Yield 5 dozen cookies

Number Of Ingredients 10

3 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups butter, softened
1 cup sugar
2 tablespoons sugar
2 teaspoons vanilla
1/2 teaspoon almond extract
1 large egg, lightly beaten
confectioners' sugar (optional)

Steps:

  • Preheat oven to 350 degrees F.
  • Line a baking/cookie sheet with parchment paper.
  • In a medium bowl sift together flour with baking powder and salt.
  • In another bowl beat butter with 1 cup plus 2 tablespoons sugar, vanilla and almond extract until fluffy (about 3 minutes).
  • Add in egg and beat until combined.
  • Add in the flour mixture and beat on low speed until combined.
  • Form the dough into 1-1/2-inch balls.
  • Place the balls about 3-inches apart on the cookie sheet.
  • Using back of a fork flatten to about 1/2 to 1/2-inch thick making criss-cross patterns.
  • Bake for about 10 minutes or until edges are golden brown.
  • Transfer to wire racks to cool completely.
  • When the cookies are cooled coat lightly in confectioners sugar if desired.

NORWEGIAN CHOCOLATE CHIP COOKIES



Norwegian Chocolate Chip Cookies image

My best friend, Amber, taught me how to make these cookies. They are a great mash-up of a sugar and chocolate chip cookie. A pizza cutter is the best tool for cutting into slices after baking. -Bonnie Brien, Surprise, Arizona

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 5 dozen.

Number Of Ingredients 8

1 cup butter, softened
1-1/3 cups plus 3 tablespoons sugar, divided
2 large eggs, room temperature
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1 cup miniature semisweet chocolate chips
3/4 teaspoon ground cinnamon

Steps:

  • Preheat oven to 350°. In a large bowl, cream butter and 1-1/3 cups sugar until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour and baking powder; gradually beat into creamed mixture. Stir in chocolate chips., Divide dough into 4 portions. On a lightly floured surface, roll each portion into a 15-in. rope. Place 2 ropes 4 in. apart on a parchment-lined 15x10x1-in. baking pan; flatten each with a fork to 1/4-in. thickness. Mix cinnamon and remaining sugar; sprinkle about 2 teaspoons mixture over each rectangle. Repeat with remaining ropes., Bake 15-17 minutes or until edges are light brown. Cool on pans 2 minutes; immediately cut each rectangle into 1-in. slices. Remove to wire racks to cool.

Nutrition Facts : Calories 59 calories, Fat 1g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 11mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.

NORWEGIAN BUTTER COOKIES



Norwegian butter cookies image

Enjoy these traditional Norwegian butter cookies at Christmas as a treat for family and friends. They're quick to make, and taste delicious

Provided by Good Food team

Time 27m

Yield Makes about 40

Number Of Ingredients 7

300g plain flour, sifted
1 tbsp baking powder
200g cold butter, cut into cubes
125g icing sugar, plus 2 tbsp
2 tsp vanilla-infused sugar or golden caster sugar
1 egg, plus 1 lightly beaten egg white for brushing
pearl sugar, or flaked or chopped almonds, for sprinkling

Steps:

  • Mix the flour, baking powder and a pinch of salt together. Add the butter and rub in with your fingers until the mixture resembles coarse crumbs. Mix in all the icing sugar and the vanilla sugar, then add the whole egg and mix until just combined, but be careful not to overmix.
  • Transfer the dough to a food bag and put in the fridge to chill for about 1 hr.
  • Heat the oven to 180C/160C fan/gas 4. Roll the chilled dough into about 40 even balls (around 15g each). Arrange the dough balls over two baking sheets lined with baking parchment, leaving space between each for spreading. Using the back of a fork, press the balls down gently in the middle, so they spread to a diameter of about 3cm (they will spread more as they bake). If you prefer flat cookies, use the bottom of a glass.
  • Brush the cookies with the beaten egg white and sprinkle over the pearl sugar or almonds. Bake for 10 mins, or until just cooked through (the cookies should not be fully browned, just lightly golden at the edges). Remove from the oven and transfer to wire racks to cool completely.

Nutrition Facts : Calories 84 calories, Fat 4 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 4 grams sugar, Fiber 0.3 grams fiber, Protein 1 grams protein, Sodium 0.2 milligram of sodium

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