Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

NORWEGIAN BUTTER COOKIES




Source of Recipe


Gourmet


List of Ingredients




3 1/2 cups all-purpose flour
1/2 teaspoon baking powder
Rounded 1/2 teaspoon salt
3 sticks (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 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.

Cooks' notes:
• 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.

* Available at cookware shops and Williams-Sonoma (800-541-1262).



Makes about 6 dozen cookies.