Norwegian Shortbread Cookies – A Taste Sensation!

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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.

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Norwegian Shortbread Cookies - A Taste Sensation!

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

Norwegian Shortbread Cookies - A Taste Sensation!

Instructions:

  1. Boil one egg for 10 minutes after boiling starts. Then, cool it down in cold water.
  2. Peel the egg and use only the yolk. Place it in a deep bowl and crumble it by pressing with a fork.
  3. Add raw yolks from 2 eggs, slightly softened butter, and sugar to the crumbled yolk. Mix everything thoroughly.
  4. Add vanilla, flour, and stir the dough with a spoon. The dough should be dense but soft.
  5. 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).
  6. 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).
  7. 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!

Norwegian Shortbread Cookies - A Taste Sensation!

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