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LOCATION: Recipes >> Holidays >> Christmas Norwegian Butter Cookies

Print this Recipe    Christmas Norwegian Butter Cookies

BUTTER COOKIES

1kg flour
750g butter
330g powdered sugar

all types: 175C for 10 min.

Divide the dough into two halves. Make the German Slices and
Chessboards from the one half. Add two eggs to the other half to
make the other types. Let the dough sit in a cool place for a few
hours.

German Slices: With 1/4 of the basic dough above: roll into sausages
about 4 1/2 cm in diameter. Cut into slices 1/2 cm thick. Bake
on a greased cookie sheet.

Chessboards: with 1/4 of the basic dough above: Divide the dough
into two. Mix 2 tbsp cocoa into one half. Roll out two brown and
two white 'sausages'. Put them together in a square, so that they
alternate like squares on a chessboard. Cut into thin slices.
Bake.

The ones with the egg can be put into a pastry bag and squeezed
through a star-shaped nozzle to make wreaths or short sticks. Two
sticks can be put together with jam or chocolate glaze for filling.

Jam cookies: Roll the dough out very thinly, 2-3 mm. Cut out
circles about 6 cm in diameter. Put a little raspberry jam in the
middle of each circle. Fold in half and seal the edges with the
tines of a fork. Bake.

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