Cookie Recipes

Norwegian Butter Cookies

Norwegian Butter Cookies recipe

Yield: 48 cookies


  • 3/4 pound (3 sticks) butter, softened to room temperature
  • 1 1/2 cups C&H® Pure Cane Granulated Sugar
  • 2 eggs, lightly beaten
  • 3 cups all-purpose flour (measure after sifting)
  • 1/3 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 1/4 cup C&H® Pure Cane Powdered Sugar, sifted
  • Cookie press or pastry bag with a large star tip


  1. Heat oven to 375 degrees F.
  2. In a large bowl, using an electric mixer, cream butter, then slowly beat in sugar. Add lightly beaten eggs.
  3. In a separate bowl, mix flour and salt; gradually add to sugar mixture. Blend well. Add vanilla extract.
  4. Fill cookie press or pastry bag with one quarter of dough at a time. Pipe cookies onto ungreased cookie sheet, spacing about 2 inches apart.
  5. Bake for 8 to 10 minutes.
  6. Remove from oven and allow cookies to cool for 10 minutes while on cookie sheet.
  7. Transfer to rack to cool completely.
  8. Over waxed paper, lightly dust with powdered sugar.


Store cookies in airtight container.


Recipe and photo used with permission from: C&H Sugar, Inc.

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