Norwegian Shortbread
6 servings
40 minutes
Norwegian sand cookies are a delicate and crumbly treat with a rich creamy flavor, spiced with aromatic cinnamon and sweet powdered sugar. This recipe is rooted in Scandinavian baking traditions that emphasize natural ingredients and simplicity in preparation. The taste of the cookies evokes the coziness of winter evenings when the home is filled with the scent of fresh baking and spices. In Norway, such cookies are often made for holidays, especially Christmas, becoming part of family feasts. The use of boiled yolk makes the dough particularly airy and tender. They pair perfectly with a cup of hot cocoa or fragrant coffee, creating a warm atmosphere of comfort and enjoyment. Norwegian sand cookies are a little miracle that is easy to make but hard to resist their tempting flavor!
1
Boil one egg hard; we will only need the yolk. Separate the remaining two eggs into whites and yolks. Whisk the yolks with sugar until pale.
- Chicken egg: 3 pieces
- Chicken egg: 3 pieces
- Sugar: 80 g
2
Add the crumbled boiled yolk and mix thoroughly.
- Chicken egg: 3 pieces
3
Add softened butter and beat the mixture. Gradually add flour. First half, then the rest. It should result in a soft, fatty dough.
- Butter: 125 g
- Wheat flour: 200 g
4
Pinch off small pieces, about the size of a hazelnut (6–7 g), and roll into balls.
5
Dip all the balls in lightly beaten egg white. It's convenient to do this in small portions in a small bowl.
- Chicken egg: 3 pieces
6
Then, roll all the balls in a mixture of cinnamon and powdered sugar. You can also roll them only in powdered sugar, without cinnamon.
- Cinnamon: to taste
- Powdered sugar: to taste
7
Place the balls on a parchment-lined baking sheet. No need to grease anything.
8
Bake at 170 degrees for about 25 minutes. Watch to ensure the balls don't brown too much. Once they are covered with cracks and slightly golden — they're ready!
9
Cool down, store in a closed container.