Adapted by permission from Ekte Norsk Jul, Vol. 2: Traditional Norwegian Christmas Foods, by Astrid Karlsen Scott


Butter for Christmas cookies
would have been special,
something to savor.

yield: 3 dozen

start to finish: 30 minutes (15 minutes active time)

1 egg
3/4 cup sugar
2 cups flour, divided
1 and 1/4 teaspoons baking powder
1 stick plus 5 tablespoons butter, at room temperature
1 teaspoon vanilla extract
1 egg white
1/4 cup finely chopped almonds
1/8 cup pearl sugar

Beat the egg and sugar until foamy. Whisk 1 cup of the flour with the baking powder in a separate bowl, then add to the egg mixture and stir to form a dough. Mix in the butter, remaining flour, and the vanilla extract. Chill until firm, at least two hours.

Preheat the oven to 350°F and line baking sheets with parchment paper. Roll the dough into small balls, then flatten slightly with a fork. Brush with the egg white and then sprinkle with chopped almonds and pearl sugar. Bake for 10-12 minutes, until slightly golden. Cool slightly on the cookie sheet until crisp enough to transfer to a plate or wire rack.


(Berlin Wreath Cookies)


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