Norwegian Butter Cookies
Source of Recipe
nikibone.com
List of Ingredients
3 1/2 cups all purpose flour
1/2 teaspoon baking powder
rounded 1/2 teaspoon salt
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*
Recipe
Preheat oven to 350F. 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. Makes 6 dozen.
If you don't have a cookie press, you can form dough into 1 1/2 inch balls, then flatten to 1/3 to 1/2 inch thick with back of a fork, making a crosshatch design on top of cookies.
Cookies keep in an airtight container at room temperature 3 weeks.
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