Norwegian Butter Cookies
Nov. 24th, 2014 05:10 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
nverland posting in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
creative_cooksNorwegian Butter Cookies
¾ pound butter, softened to room temperature
1 ½ cups sugar
2 eggs lightly beaten
3 cups all-purpose flour
1/3 teaspoon salt
½ teaspoon vanilla extract
¼ cup powdered sugar, sifted
A cookie press or pastry bag with a large star tip
Preheat oven to 375 degrees.
In a large bowl, using an electric mixer, cream butter then slowly beat in sugar. Add lightly beaten eggs. In a separate bowl, mix flour and salt; gradually add sugar mixture. Blend well. Add vanilla.
Fill cookie press or pastry bag with one quarter of the dough at a time. Pipe cookies onto ungreased cookie sheet, spacing about 2 inches apart.
Bake 8-10 minutes, Remove from oven and allow cookies to cool 10 minutes while on cookie sheet. Transfer to rack to cool completely. Over waxed paper, lightly dust with powdered sugar. Store cookie in an airtight container.
Makes approximately 48 cookies.
¾ pound butter, softened to room temperature
1 ½ cups sugar
2 eggs lightly beaten
3 cups all-purpose flour
1/3 teaspoon salt
½ teaspoon vanilla extract
¼ cup powdered sugar, sifted
A cookie press or pastry bag with a large star tip
Preheat oven to 375 degrees.
In a large bowl, using an electric mixer, cream butter then slowly beat in sugar. Add lightly beaten eggs. In a separate bowl, mix flour and salt; gradually add sugar mixture. Blend well. Add vanilla.
Fill cookie press or pastry bag with one quarter of the dough at a time. Pipe cookies onto ungreased cookie sheet, spacing about 2 inches apart.
Bake 8-10 minutes, Remove from oven and allow cookies to cool 10 minutes while on cookie sheet. Transfer to rack to cool completely. Over waxed paper, lightly dust with powdered sugar. Store cookie in an airtight container.
Makes approximately 48 cookies.
