Christmas Cookies

Easy 
Simple ingredients

By The Norwegian Hunting and Fishing Association
https://www.njff.no/mat/syltetoykaker

These jam heart cookies can be made with all kinds of jam. Feel free to pack them in jam jars with a bow, for a perfect Christmas present.  

INGREDIENTS 

• 3 eggs 
• 1 1/4 cups white sugar (250 grams)
• 2 teaspoons baking powder
• 2 teaspons vanilla sugar or vanilla extract
• 1 1/3 cups butter (300 grams)
• 4 cups flour (500 grams)
• 7 oz. raspberry jam (200 grams)

DIRECTIONS

Beat together eggs and sugar.

In a separate bowl, cut the butter into cubes and mix together with the flour. Add baking powder and vanilla sugar or extract, and then knead it all together with the egg mixture.

Wrap dough in plastic and chill in fridge for 1-2 hours.

Heat oven to 350°F / 175° C.

Sprinkle a flour on your counter surface, and roll out the dough until it is 1/8 inch or 3-4 mm thick.

Use a large cookie cutter (round or heart-shaped), approximately 2.5 inches / 6 centimeters in diameter, to cut out the cookies. Place half of them on a sheet pan lined with parchment paper.

Using a 1-inch heart cookie cutter, cut out the center out of half of the cookies. Put a little water along the edges of the cookie bases, then place the cookies with holes on top.

Fill each heart with a teaspoon of jam. Make sure you don't over-fill.

Bake on the middle rack at 350°F / 175° C for approximately 10 minutes. The cookies should be golden colored but not browned when done. Remove and cool on a wire rack. 

No special equipment
Gluten-free 

By Claire Gregory, The Simple Sweet Life
https://thesimple-sweetlife.com/norwegian-almond-cookies-kransekakestenger/

Prep Time: 20 minutes 
Cook Time: 10 minutes 
Total Time: 30 minutes 
Yield: 40 cookies

INGREDIENTS 

• ½ lb almond flour
• ½ lb powdered sugar
• 2 egg whites
• 5 oz semi-sweet chocolate

DIRECTIONS

Stir together the almond flour and powdered sugar. 

Add the egg whites and beat until the dough clumps together. It should resemble something similar to pie dough, but it won’t be quite as smooth because of the almond flour.

Take a small bit of dough and roll it into a log that's about as long and as wide as your index finger.

Place the cookies on a parchment paper lined cookie sheet and baking at 400°F for 8-10 minutes, or until just slightly golden brown.

Melt your chocolate over a double boiler or in the microwave using 15 second increments.

Once you're able to stir the chocolate smooth, decorate the cookies to your liking.

Allow the chocolate to harden completely before packing/serving.

NOTES

If the dough is too sticky (sticking to your fingers), simply add a tablespoon or two of almond flour to the dough until it becomes workable.

This dough is soft and if the cookies are too large, they can spread during the baking process and become misshapen. Make sure you keep them no bigger than the width and the length of your finger for best results.

Don't worry if the cookies crack during baking; this is normal for this kind of dough.

Freezing kransekakestenger: Kransekake keeps well in the freezer. Simply place the cookies in an airtight plastic bag before freezing. Thaw at room temperature until no longer frozen.

Simple ingredients

From Taste of Home
https://www.tasteofhome.com/recipes/sandbakkelse-sand-tarts/

INGREDIENTS 

• 1 cup plus 2 tablespoons butter, softened 
• 1 cup sugar 
• 1 large egg, room temperature 
• 1 teaspoon almond extract 
• 1/2 teaspoon vanilla extract 
• 3 cups all-purpose flour 

DIRECTIONS 

In a bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add egg and extracts. Blend in flour. Cover and chill for 1-2 hours or overnight.

Preheat oven to 375°F. Using ungreased sandbakkel molds, press 1 tablespoon dough into each mold. Bake cookies in molds until they appear set and just begin to brown around the edges, 10-12 minutes. 

Cool cookies for 2-3 minutes in molds. When cool to the touch, remove from molds.  To remove more easily, gently tap with a knife and carefully squeeze the sides of the mold. 

Easy 
No special equipment

By Nevada Berg, North Wild Kitchen
https://northwildkitchen.com/brune-pinner-norwegian-christmas-cookies/

Servings: About 60 cookies

INGREDIENTS 

• 3/4 cup plus 2 Tablespoons (200 g) butter, at room temperature 
• 1/2 cup (100 g) granulated sugar 
• 1/2 cup (100 g) dark brown sugar 
• 1 Tablespoon dark, Norwegian syrup “mørk sirup” (you can substitute with light molasses or Lyle’s Golden Syrup or an inverted sugar syrup) 
• 1 large egg yolk 
• 2 1/2 cups (300 g) all-purpose flour 
• 1 teaspoon baking soda 
• 1 teaspoon vanilla sugar or vanilla extract 
• 2 teaspoons cinnamon 

To top/decorate: 

• 1 egg, beaten 
• 1/4 cup (60 ml) pearl sugar 
• 1 1/2 Tablespoons chopped almonds 

DIRECTIONS

Preheat the oven to 350 °F / 180 °C. Have ready two baking sheets lined with parchment paper. 

In a large bowl or mixer, cream the butter and sugar until fluffy and light in color. Whisk in the syrup and egg yolk (and the vanilla extract, if not using vanilla sugar). 

In a separate bowl, combine the flour, baking soda, vanilla sugar, and cinnamon. Pour into the sugar mixture and combine until you form a nice dough.

Divide the dough into 6 pieces and roll each one out into a long, thin sausage, about 9 1/2-inches (24 cm) in length. Place 3 pieces on each baking sheet, with space between. With your fingers, press each piece flat to form an oblong shape that is about 1/4-inch (1/2 cm) thick. 

Brush each piece with the beaten egg and sprinkle with the pearl sugar and chopped almonds, using as much or as little as desired.

Bake for 10-12 minutes, or until golden brown. Remove from the oven. While still warm, use a knife or pizza cutter to cut each piece into small strips on an angle, about 1/2-inch (1 to 1 1/2-cm) wide. Store in a cookie tin for up to a couple of weeks.

*The cookies will be more crunchy towards the ends of each piece and a little chewier in the center. They will harden throughout the longer they are kept in their cookie tin. 

No special equipment 
Simple ingredients

INGREDIENTS 

• 1 egg
• 1 cup sugar
• 1 cup sour cream + 2 t melted margarine 
• 2 tsp. vanilla
• 2 cups flour
• 1 tsp. soda
• 1/4 tsp. salt

DIRECTIONS 

Mix together egg, sugar, sour cream, margarine and vanilla. In a separate bowl, mix the flour, soda and salt. Use more flour if dough is sticky. Pinch off dough and roll into 6-inch strands. Form into a wreath or pretzel shape. Optional: brush with egg white and sprinkle pearl sugar over cookies. 

Grease a cookie sheet and preheat oven to 350°F. 

Bake for 12-15 minutes until a light golden color.

Easy 
Gluten-free 

By Jenn Segal, Once Upon A Chef 
https://www.onceuponachef.com/recipes/coconut-macaroons.html 

Soft and chewy on the inside, crisp and golden on the outside — these are the perfect coconut macaroons. 

Servings: 26 macaroons
Prep Time: 20 Minutes
Cook Time: 25 Minutes
Total Time: 45 Minutes 

INGREDIENTS 

• 1 14-oz bag sweetened flaked coconut, such as Baker's Angel Flake (see note)
• 7/8 cup sweetened condensed milk  
• 1 teaspoon vanilla extract
• 2 large egg whites
• 1/4 teaspoon salt
• 4 oz. semi-sweet chocolate, best quality such as Ghirardelli, chopped (optional) 

DIRECTIONS 

Preheat the oven to 325°F. Set two oven racks near the center of the oven.

Line two baking sheets with parchment paper. 

In a medium bowl, mix together the coconut, sweetened condensed milk and vanilla extract.

Set aside. 

In the bowl of an electric mixer, beat the egg whites and salt until stiff peaks form. Use a large rubber spatula to fold the egg whites into the coconut mixture. 

Using a mini ice cream scoop or two spoons, form heaping tablespoons of the mixture into mounds on the prepared baking sheets, spacing about 1 inch apart. Bake for 23 to 25 minutes, rotating the pans from top to bottom and front to back, until the tops and edges are golden.  

Let cool on the pans for a few minutes, then transfer to a wire rack to cool completely. 

If dipping the macaroons in chocolate, melt the chocolate in a microwave-safe bowl at medium power, stopping and stirring at 30 second intervals, until just smooth and creamy. (Alternatively, melt the chocolate in a double boiler over simmering water.) Dip the bottoms of the macaroons in the chocolate, letting any excess drip back into the bowl, and return to the lined baking sheets. Place the macaroons in the refrigerator for about 10 minutes to allow the chocolate to set. The cookies keep well in an airtight container at room temperature for about a week.

NOTES

There is a lot of variability in coconut depending on the brand you purchase. For the best results, I recommend Baker's Angel Flake.

 7/8 cup = 3/4 cup plus 2 Tablespoons

Make sure to use parchment paper (NOT wax paper) on the baking sheets. The macaroons will stick to wax paper.

Freezer-Friendly Instructions: The macaroons can be frozen for up to 3 months. (If you plan to dip them in chocolate, wait until you thaw them to do that.) Let them cool completely and store in an airtight container separating layers with parchment paper or aluminum foil. Before serving, remove the cookies from the container and let them come to room temperature. 

Easy 
Gluten-free 

By Jenn Segal, Once Upon A Chef 
https://www.onceuponachef.com/recipes/coconut-macaroons.html 

Soft and chewy on the inside, crisp and golden on the outside — these are the perfect coconut macaroons. 

Servings: 26 macaroons
Prep Time: 20 Minutes
Cook Time: 25 Minutes
Total Time: 45 Minutes 

INGREDIENTS 

• 1 14-oz bag sweetened flaked coconut, such as Baker's Angel Flake (see note)
• 7/8 cup sweetened condensed milk  
• 1 teaspoon vanilla extract
• 2 large egg whites
• 1/4 teaspoon salt
• 4 oz. semi-sweet chocolate, best quality such as Ghirardelli, chopped (optional) 

DIRECTIONS 

Preheat the oven to 325°F. Set two oven racks near the center of the oven.

Line two baking sheets with parchment paper. 

In a medium bowl, mix together the coconut, sweetened condensed milk and vanilla extract.

Set aside. 

In the bowl of an electric mixer, beat the egg whites and salt until stiff peaks form. Use a large rubber spatula to fold the egg whites into the coconut mixture. 

Using a mini ice cream scoop or two spoons, form heaping tablespoons of the mixture into mounds on the prepared baking sheets, spacing about 1 inch apart. Bake for 23 to 25 minutes, rotating the pans from top to bottom and front to back, until the tops and edges are golden.  

Let cool on the pans for a few minutes, then transfer to a wire rack to cool completely. 

If dipping the macaroons in chocolate, melt the chocolate in a microwave-safe bowl at medium power, stopping and stirring at 30 second intervals, until just smooth and creamy. (Alternatively, melt the chocolate in a double boiler over simmering water.) Dip the bottoms of the macaroons in the chocolate, letting any excess drip back into the bowl, and return to the lined baking sheets. Place the macaroons in the refrigerator for about 10 minutes to allow the chocolate to set. The cookies keep well in an airtight container at room temperature for about a week.

NOTES

There is a lot of variability in coconut depending on the brand you purchase. For the best results, I recommend Baker's Angel Flake.

 7/8 cup = 3/4 cup plus 2 Tablespoons

Make sure to use parchment paper (NOT wax paper) on the baking sheets. The macaroons will stick to wax paper.

Freezer-Friendly Instructions: The macaroons can be frozen for up to 3 months. (If you plan to dip them in chocolate, wait until you thaw them to do that.) Let them cool completely and store in an airtight container separating layers with parchment paper or aluminum foil. Before serving, remove the cookies from the container and let them come to room temperature. 

By Janet Barton, Simply So Good
https://www.simplysogood.com/norwegian-pepperkaker/

INGREDIENTS 

• 1/2 cup sugar
• 1/2 cup dark corn syrup or golden syrup
• 1/2 cup (1 stick) butter
• 1 1/2 teaspoons vinegar
• 1 egg
• 2 1/4 cups flour
• 1/2 teaspoon soda
• 1/4 teaspoon fresh ground pepper
• 1/2 teaspoon ginger
• 1/2 teaspoons cloves
• 1/2 teaspoon cinnamon 

DIRECTIONS 

In a small saucepan combine:
1/2 cup sugar
1/2 cup butter
1 1/2 teaspoons vinegar
1/2 cup dark corn syrup 

Bring to a simmer over medium heat, stirring to incorporate the butter.

Remove from heat and pour into a large mixing bowl. Allow to cool for about 5 minutes or so.

Meanwhile, prepare dry ingredients. Begin by freshly grinding 1/4 teaspoon black pepper. 

Sift together flour, soda, ginger, cloves and fresh ground black pepper.

Add 1 egg to the slightly cool sugar mixture.

Add the flour spice mixture.

Beat until smooth. 

Place the dough on a piece of plastic wrap and wrap tightly. Form the dough into a square to make rolling out more simple. Place in refrigerator dough for several hours or overnight. 

After dough has chilled for several hours, remove from the refrigerator and place on a floured surface. I think putting a piece of plastic wrap over the top of the dough helps to roll the dough thin. Cut into shapes of your choosing and place on a parchment-lined baking sheet.

Bake in a 350°F oven for 7-8 minutes or until golden and browning on the sides.

Remove from oven and cool.

Layer Pepperkaker in tins and store in a cool place. 

By Janet Barton, Simply So Good
https://www.simplysogood.com/norwegian-pepperkaker/

INGREDIENTS 

• 1/2 cup sugar
• 1/2 cup dark corn syrup or golden syrup
• 1/2 cup (1 stick) butter
• 1 1/2 teaspoons vinegar
• 1 egg
• 2 1/4 cups flour
• 1/2 teaspoon soda
• 1/4 teaspoon fresh ground pepper
• 1/2 teaspoon ginger
• 1/2 teaspoons cloves
• 1/2 teaspoon cinnamon 

DIRECTIONS 

In a small saucepan combine:
1/2 cup sugar
1/2 cup butter
1 1/2 teaspoons vinegar
1/2 cup dark corn syrup 

Bring to a simmer over medium heat, stirring to incorporate the butter.

Remove from heat and pour into a large mixing bowl. Allow to cool for about 5 minutes or so.

Meanwhile, prepare dry ingredients. Begin by freshly grinding 1/4 teaspoon black pepper. 

Sift together flour, soda, ginger, cloves and fresh ground black pepper.

Add 1 egg to the slightly cool sugar mixture.

Add the flour spice mixture.

Beat until smooth. 

Place the dough on a piece of plastic wrap and wrap tightly. Form the dough into a square to make rolling out more simple. Place in refrigerator dough for several hours or overnight. 

After dough has chilled for several hours, remove from the refrigerator and place on a floured surface. I think putting a piece of plastic wrap over the top of the dough helps to roll the dough thin. Cut into shapes of your choosing and place on a parchment-lined baking sheet.

Bake in a 350°F oven for 7-8 minutes or until golden and browning on the sides.

Remove from oven and cool.

Layer Pepperkaker in tins and store in a cool place.