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This recipe is based upon one found in Betty Crocker’s Cookbook (Golden Press, 1972).
You’ll need a cookie press. I’m struggling with my new one since I only use it once per year. I still don’t have the hang of it. I don’t use parchment paper for this cookie. A trick that I learned for making Spritz is to chill the baking sheets before pressing the cookie dough onto them. I’m in Alaska so I just set a cookie sheet outside, then bring it inside to the kitchen counter as I’m ready to press. Once a sheet of cookies is finished baking, I set the baking sheet back outside. Another tip that seems to be working well is to rest the press on the cold cookie sheet for a couple beats after pressing. It gives the dough time to adhere to the baking sheet.
1 cup butter, softened
½ cup sugar
2-1/4 cups flour
½ tsp. salt
1 egg
1 tsp. almond or vanilla extract
Colored sugar sprinkles
Heat oven to 400 degrees F. Cream butter and sugar. Blend in remaining ingredients.
Fill cookie press with dough; form desired shapes on ungreased baking sheet. Sprinkle lightly with colored sugar.
Bake 6 to 9 minutes or until set but not brown. Makes about 5 dozen.
I’ve made this cookie for years, but still have no idea how to pronounce it. I’m surprised that it’s a Norwegian cookie, instead of a German cookie, but there you go. It’s the most complicated Christmas cookie that I make, but it always makes me feel good when they’re finished because they’re so beautiful. The recipe comes from Betty Crocker’s Cookbook (Golden Press, 1972). This year I halved the recipe and that is the way I’m going to tell it to you. It will make 3 or 4 dozen.
1/3 cup + 1 Tbsp. butter, softened
1/3 cup + 1 Tbsp. shortening
½ cup sugar
1 tsp. grated orange peel
1 egg
2 cups flour
1 egg white
2 Tbsp. sugar
Red candied cherries
Green candied cherries or citron
Heat oven to 400 degrees F. Mix thoroughly butter, shortening, sugar, orange peel, and eggs. Blend in flour.
Shape dough by rounded teaspoonfuls into ropes, each 6” long and ¼” in diameter.
Form each rope into circle, bringing one end over and through in a single knot.
Let ½” extend at each end.
Place on ungreased baking sheet (I use parchment paper).
Beat egg white until foamy; add 2 Tbsp. sugar, 1 Tbsp. at a time, while beating. Brush tops of cookies with sweetened egg white.
Press bits of red candied cherries on center of knot for holly berries; add little leaves of green candied cherries or citron.
Bake 10-12 minutes or until set.
