Norwegian Butter Ring Cookies

Donna
Gold Post Medal for All Time! 555 Posts

Norwegian Butter Ring Cookies This versatile cookie recipe has it all! It uses up spare yolks that I always seem to accumulate. You can add food coloring or form into a variety of shapes for any holiday. It is a real hit at parties and cookie exchanges since the recipe makes 8 to 9 dozen. It may be divided and frozen as dough, or preformed cookies for later baking.

Kids love helping make them too! What's not to love?

Prep Time: 20 minutes

Cook Time: 12 to 15 minutes

Total Time: 45 minutes

Yield: 8 plus dozen

Source: A local cooking lesson

Ingredients:

3 hard boiled egg yolks
4 raw egg yolks
2 egg whites (beaten til foamy)
5 - 5 1/2 cup all purpose flour
1 cup plus 2 Tbsp. sugar
1 lb butter softened to room temperature
a few drops of your favorite extract flavor*
1 cup pearl sugar or colored sprinkles

*I added vanilla in half the batch and almond in another.

Steps:

Heat over to 350 degrees F. In a large bowl, mash 3 hard boiled egg yolks with a fork.

Add one of the raw egg yolks to the dry mix and blend into a smooth paste.

Add remaining raw yolks and blend well.

Add sugar and beat well.

Remove rings and wash hands. Blend in flour, then butter, alternating until the mixture is the softness of Play Doh (or marzipan).

Blend in your favorite extract here. The dough should be smooth but not dry.

Roll some dough out onto a smooth surface into a little thicker than a pencil thick rope.

Cut the rope between 3" to 4" lengths with the side of the fork.

Form the cookies into a simple, slightly overlapping wreath. If ends hang off the cookie they tend to break off. Make them into a ring like shape.

Beat 2 egg whites into a foam.

Dip one side of each cookie into the foam and then into the coarse sugar or sprinkles.

Place on an ungreased cookie sheet. Bake about 15 minutes until the cookies puff a bit and the bottoms are only lightly brown. This cookie doesn't get very brown.