Norwegian Butter Christmas Cookies Spritz Food

NORWEGIAN BUTTER COOKIES (SPRITZ)

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 BUTTER COOKIES

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.

BUTTER SPRITZ COOKIES

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.

NORWEGIAN BUTTER COOKIES

Steps:

• 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.

NORWEGIAN BUTTER COOKIES

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.