Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Sugar Cookies (Norwegian)




Source of Recipe


Internet


List of Ingredients




1 cup butter
2 cups sugar
4 eggs
1/2 tsp. vanilla
1 tsp. ground nutmeg
1 Tbsp. baking powder
1/2 tsp. salt
5 cups flour


Recipe



Cream butter and sugar, add eggs, vanilla and nutmeg. Mix well. Add mixture of flour, salt & baking powder. Mix well. Chill before rolling out.

OR roll the just mixed dough (divide into 1/4th) between sheets of wax paper, set on a cookie sheet in the fridge for 10-15 min. Get out one sheet of rolled out dough (paper, dough, paper) keep others in the fridge. Loosen paper, lightly dust dough with flour, replace paper, turn over, remove top paper, cut out cookies.

Bake 425F. for 6-8 min, depending on thickness.

Cookie Icing - Beat together 4 c. sifted powdered sugar, 1/4 c. butter, 1/2 tsp. almond flavor, 1/2 tsp. vanilla and water to desired consistency (1/4 to 3/8 cup). If you have dried egg whites or meringue powder available, add 2 tsp with powdered sugar. (Icing will dry nicely and quickly) Freeze extra icing for another use - is also good on coffeecakes and cinnamon rolls.

Raspberry Tarts (using above cookie dough)
Roll out dough 1/8" thick, cut with a 2" round cutter. Spread 1/2 tsp. seedless red raspberry preserves in center of half of the rounds. Lightly moisten around the edges. Cut out centers of the remaining rounds with a canape cutter or a donut hole cutter. Place on top of filled rounds, seal edges with a fork. Bake at 350F until lightly brown around edges. About 13 min.

20 dozen