How To make Norwegian Cookies
1 1/3 c Sugar
1 c Plus 2 tbs butter; softened
1 ts Vanilla
2 Eggs
3 c Gold medal all-purpose flour
1 ts Baking powder
6 oz Semisweet chocolate chips
3 tb Sugar
3/4 ts Ground cinnamon
Heat oven to 350 degrees. Beat 1 1/3 cups sugar; the margarine, vanilla and eggs in large bowl. Stir in flour, baking powder and chocolate chips. Divide dough into 4 equal parts. Shape each part dough on lightly floured surface into roll, 1 inch in diameter and about 15 inches long. Place rolls on ungreased cookie sheets; flatten slightly with fork to about 5/8-inch thickness. Mix 3 tablespoons sugar and the cinnamon; sprinkle over rolls. Bake 13 to 15 minutes or until light brown on the edges. Slice diagonally into about 1-inch strips while warm. About 5 dozen cookies. This recipe comes from "BETTY CROCKER CONTEST WINNERS" Feb.1992. -----
How To make Norwegian Cookies's Videos
Make ANY Cookie with THIS Recipe (Linzer/Sugar/Gingerbread/Chocolate/Butter/Holiday Cookies
Holiday Cookies - Cut Out Sugar Cookies , Linzer Cookies, Gingerbread Cookies, Chocolate Cookies..you name it! Use this recipe to make your custom cookie box!
SUBSCRIBE to my channel here:
Cookie Recipe ( Crispy melt away cookie BASE dough) :
- 750 gr soft room temp Butter ( 6 2/3 sticks )
- 300 gr Powdered Sugar ( 2 1/2 cups)
- 3 room temp X Large Egg Whites
- 900 gr All purpose Flour ( 6 cups + 1/2 cup)
- 3 tsp Vanilla
- 1/4 tsp Salt
For tips and advice check the video.
Divide the dough into 5 equal portions and with each dough make 5 different cookies:
■ Vanilla Butter Cookies:
Leave the first dough as is.
You'll need a piping bag and a tip of your choice.
■ Linzer Cookies:
to the second cookie dough, add:
- 60 gr Almond Flour (1/2 cup)
- 40 gr All Purpose Flour ( 4 tbsp)
- 1/2 tsp Almond Extract
- Jam of your choice
■ Gingerbread *Style* Cookies:
to the third cookie dough, add:
- 2 3/4 tsp Ginger
- 3 tsp Cinnamon
- 2 or 3 tsp Cocoa Powder
- 40 gr Flour ( 4 tbsp)
For stronger gingerbread flavor add more ginger.
■ Sugar Cookies:
to the fourth cookie dough, add:
- 50 gr All Purpose Flour ( 5 tbsp)
- 1/2 tsp Vanilla
■ Chocolate Sugar Cookies:
to the fifth cookie dough, add:
- 60 gr Sweetened Cocoa Powder ( 7 1/2 tbsp) ( Bloom the cocoa with 5 tbsp hot Milk) If you're using UNsweetened cocoa powder you may have to add 1 tbsp more icing sugar.
- 20 gr All Purpose Flour ( 2 tbsp)
- Melted good quality chocolate to fill the cookies
Enjoy!
♥
If you like the music I use for my videos, you can listen to it at Epidemic Sound (affiliate link) :
♥
The Best Linzer Cookies | With Raspberry Jam and note of Cinnamon
★Online Classes★
For more online classes please visit:
0:00 Intro
1:08 Cookie dough
4:52 Raspberry Jam
7:02 Putting together
The best cookie for a festive season – especially Christmas!
▶Linzer Cookies◀
Quantity: approx. 7~8 cookies (7cm diameter, 3mm thick)
Butter 110g
Powdered Sugar 60g
Salt a pinch
Vanilla extract few drops
Egg Yolk 25g
Cake Flour 140g
Almond Powder 35g
Cinnamon Powder 1g (alternative: vanilla powder, cardamom, allspice)
① Lightly beat room temp butter(20~22℃).
② Add the powdered sugar, salt, vanilla extract and beat well.
③ Add the egg yolks and mix well.
④ Sift in the cake flour, almond flour, cinnamon powder and mix.
⑤ Roll out the dough to 3mm thickness and rest in the fridge for 1hr.
⑥ Cut out using any cookie cutter that you like!
⑦ Bake for 12~14 minutes at 160℃
⑧ Let it cool down completely then assemble! (watch video)
▶Raspberry Jam◀
Frozen raspberries 200g
Sugar 60g
Lemon juice 4g
① Add everything in a saucepan.
② Reduce until the jam is thick enough to stay in a coherent piece when dropped in cold water. (watch video)
▶Tips & Thoughts◀
① You might see that I’ve used apricot jam in some of my photos (on Instagram). I used store-bought apricot jam. Personally I think strawberry jam and raspberry jam work best.
② If you like Christmas spices and a more strongly flavoured cookie, feel free to add more cinnamon/vanilla/cardamom/allspice. Completely up to you!
③ Using perforated mat really helps in getting a flat cookie – looks nicer.
▶How to store/serve◀
I like the cookies crisp so in this case the best way is to make the jam and cookies - DO NOT assemble them and store them separately (jam in the fridge for a week, cookies at room temp in an air tight container up to a week). Assemble them right before serving! If you assemble them in advance the jam will turn the cookie soft. BUT, if you like it soft do assemble them in advance. Completely up to you.
-------------------------------
★My Ingredients★
Dark Couverture Chocolate:
White Couverture Chocolate:
Valhrona Cocoa Powder:
Snow Sugar:
Ghirardelli Chocolate Sauce:
★My Equipments★
Oven: UNOX Bakerlux Shop.Pro Convection oven
Handmixer: Luxel or Tornado Standmixer: KitchenAid 5 Qrt Bowl-Lift or Kenwood 7 Qrt (
Silicone Mat: Silpat( or Silpat equivalent( Perforated Silicone Mat (Mesh): Silpat
Hand Blender: Braun MQ 7035X (
Food Processor: Hanil (
Stand Blender: Vitamix QuietOne ( Infrared Thermometer:
Leveling Bar: This is not the same levelling bar as the one I have used as I bought mine locally in Korea. However, this is the closest I could find:
Zester: Microplane (
Whisk: Matfer
---------------------------------------------------
★SUBSCRIBE to my Channel★
★Instagram★
★Online Classes★
For more online classes please visit:
★슈가레인 베이킹 스튜디오 수강 문의★
#linzercookie #linzer #sugarlane #조한빛 #슈가레인
Making Rosette Cookies
Tiphanie Cannon of Oh So Sweet by Tiphanie shares a fun recipe for making Rosettes.
Old-fashioned Norwegian Cookies
Discover the old ways, in order to inspire new special occasion recipes and cooking techniques with educator Darlene Fossum-Martin. From cooking in a fireplace to modern, specialty appliances, these traditional foods have stood the test of time. And in the case of Goro - since at least the 1600s!
0:08:48 Kransekake
Video created by Vesterheim as a complement to the Museum of Danish America's traveling exhibition, New Nordic Cuisine. See it at a museum near you through 2023!
Yuletide Stamped Gingerbread Cookies- In the Nordic Kitchen | Nordic Ware
Paige Goehner joined us again in the Nordic Ware Kitchen and made these festive and tasty Gingerbread Cookies using our Yuletide Cookie Stamps. In honor of our 75th Anniversary, we are inviting local chefs and celebrities to share a recipe and help make some memories in the kitchen! Paige was the winner of the 6th Season of the Kids Baking Championship, featured on Food Network in 2019. She shared how easy it is to add fun designs to your cookies just in time for the holidays.
Get full recipe:
Yuletide Cookie Stamps:
Shop All Cookie Stamps:
Pepparkakor - Swedish Ginger Biscuits | Food video | How-to recipe
Follow me on Instagram:
If you liked this recipe, please give us a like and/or Subscribe to our Youtube channel. It helps us immensely.