Norwegian Butter Cookies (Spritz) – a delicious recipe with butter, sugar, vanilla, almond extract, egg, all-purpose. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350u00b0F In a large bowl cream the butter, beat in the sugar, a little at a time, the vanilla, and the almond extract, and beat the mixture until it is light and fluffy.
2
Add the egg and combine the mixture well.
3
Add the flour mixture and combine the dough well.
4
Form the dough into walnut-size balls and arrange the balls 3 inches apart on ungreased baking sheets. Either flatten with the bottom of a glass or take a fork and using the back flatten the balls to approximately 1/2 inch to 1/3 inch thick, making a crosshatch design (like you see on peanut butter cookies). Sprinkle with colored sugar.
5
Bake for 10 to 15 minutes, or until they are barely golden around the edges, and transfer them with a spatula to racks to cool. Store the cookies in airtight containers.
1286
kcal
Calories
73
g
Fat
143
g
Carbs
16
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 1/2 cups butter, softened (3 sticks), 1 cup sugar (we've used Splenda with good results, too), 1 1/2 teaspoons vanilla, 1/2 teaspoon almond extract, and more.
Yes, Norwegian Butter Cookies (Spritz) falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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