Simple, classic, and very buttery, these Norwegian cookies are typically made with a cookie press. But we like them just as much when they are baked in rounds or piped into little S’s (using a pastry bag fitted with a 1/2-inch star tip).
This is just one of Gourmet’s Favorite Cookies: 1941-2008. Although we’ve retested the recipes, in the interest of authenticity we’ve left them unchanged: The instructions below are still exactly as they were originally printed.
1980s Recipes + Menus
Spritz
Norwegian Butter Cookies
ADAPTED FROM CARRIE YOUNG
March 1983
- 3 sticks (1 1/2 cups) unsalted butter, softened
- 1 cup sugar
- 1 1/2 teaspoons vanilla
- 1/2 teaspoon almond extract
- 1 large egg, lightly beaten
- 4 cups all-purpose flour sifted with 1/2 teaspoon double-acting baking powder
- 1/2 teaspoon salt
-
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. Add the egg and combine the mixture well. Add the flour mixture and combine the dough well. Form the dough into walnut-size balls and arrange the balls 3 inches apart on ungreased baking sheets. Using a fork flatten the balls 3 inches apart on ungreased baking sheets. Using a fork flatten the balls to form cookies 1/3 to 1/2 inch thick, making a crosshatch design. Bake the cookies in a preheated moderate oven (350° F.) for 10 to 15 minutes, or until they are golden around the edges, and transfer them with a spatula to racks to cool. Store the cookies in airtight containers. Makes about 70 cookies.
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