These Norwegian Butter Cookies were the very first cookies I ever learned how to bake as a young child. My aunt Lydia Sison was the one who taught me how to make them. What made the whole process so exciting for me was the use of a cookie press. Why? Because I turned plain dough into magical cookies – butterflies, flowers, hearts, Christmas trees, even dogs!
These cookies are very popular during the Christmas season as part of the gift baskets that companies or friends give but they can definitely be enjoyed all-year round.
The whole secret of these cookies is the quality of the butter that you use; so use a very good kind of butter.
Norwegian Butter Cookies
Classic butter cookies with vanilla or lemon essence that you can enjoy with a cup of tea or coffee.
- 112 grams butter - cut into 1-inch cubes
- 2 hard boiled egg yolks - mashed
- ⅓ cup (66 grams) sugar
- ½ teaspoon vanilla or lemon essence
- 1 cup (140 grams) all-purpose flour
Preheat oven to 375ºF (190ºC)
Prepare a baking sheet and line it with parchment paper.
Prepare your cookie press with your desired decorative plate.
In a medium sized mixer bowl, using the paddle attachment, place butter and start to beat at medium speed until fluffy.
Add egg yolks and continue beating for another 2 minutes.
Gradually add the sugar, a tablespoon at a time, and beat for another 3 minutes.
At lowest speed of mixer, beat in vanilla extract or lemon essence.
Add flour, ¼ cup at a time, mixing just until well blended (about 10 seconds) after each addition.
Fill a cookie press, fitted with desired decorative plate, with dough.
Press dough shapes on parchment-lined baking sheets, about 1 ½ inches apart.
Sprinkle with cookie with sugar sprinkles as decoration, if desired.
If you do not have a cookie press, use two teaspoons and a fork cooled in iced water. Drop rounded teaspoonfuls of batter 1 ½ inches apart onto cookie sheet and with the fork, flatten each piece to about ¼ inch thick and 1 ½ inches in diameter.
For soft cookies, set oven rack on bottom shelf and bake for 12 - 15 minutes.
Cool on wire rack and store airtight containers.