Norwegian shortbread cookies are an exquisite tea-time treat. In this recipe, 1 boiled yolk and 2 raw yolks are used (the boiled yolk gives the finished cookies a more crumbly texture). Additionally, one egg white is needed for coating the cookies in powdered sugar.
Ingredients for Norwegian Shortbread Cookies:
- Flour – 200 grams (approximately 1 2/3 cups)
- Butter – 10 grams (about 2 teaspoons)
- Sugar – 80 grams (around 1/3 cup)
- Eggs – 3 pieces
- Vanilla – 1/5 teaspoon
- Powdered sugar – 1-2 tablespoons
Instructions:
- Boil one egg for 10 minutes after boiling starts. Then, cool it down in cold water.
- Peel the egg and use only the yolk. Place it in a deep bowl and crumble it by pressing with a fork.
- Add raw yolks from 2 eggs, slightly softened butter, and sugar to the crumbled yolk. Mix everything thoroughly.
- Add vanilla, flour, and stir the dough with a spoon. The dough should be dense but soft.
- Form small balls (2-3 centimeters) from the dough. You should get approximately 20 balls. Dip the balls into the egg white and then roll them in powdered sugar (or use regular sugar as a substitute).
- Line a baking sheet with parchment paper and place the balls on it. Bake the cookies in the oven for about 30 minutes at 180 degrees Celsius (356 degrees Fahrenheit).
- The cookies should acquire a golden color. When fully cooked, let them cool. If stored in a bag, the cookies will remain crumbly.
Enjoy your delightful Norwegian shortbread cookies!
