Recipes

Rosette Cookies

Rosette Cookies

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Ingredients

  • 2 eggs slightly beaten
  • 1 cup sifted flour
  • 2 teaspoons sugar
  • ¼ teaspoon salt
  • 1 cup milk
  • 1 tablespoon almond or rum extract

Instructions

  • Add sugar to eggs, then add milk.
  • Sift flour with salt; stir into egg mixture and beat until smooth–about the consistency of heavy cream.
  • Add flavoring.
  • Fry in deep fat fryer (Fry Daddy works great), cool on paper towels, sprinkle with confectioner’s sugar or cinnamon-sugar combination.

Notes & Wine Advice

Serve with either side of cookie face up.
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Course; Coockies / Biscuit

Kransa

Kransa

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Ingredients

Instructions

  • Mix together.
  • Roll out on floured board to ½” thick.
  • Cut with donut cutter.
  • Put lots of sugar on top.
  • Bake.

Notes & Wine Advice

Dough is easier to work with if it is cooled for a couple hours.
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Course; Coockies / Biscuit

Sandbakelser

Sandbakelser

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Ingredients

Instructions

  • Mix vanilla, almond, butter, sugar and egg whites well.
  • Stir in flour.
  • Chill dough until stiff.
  • Press into tins in a thin layer.
  • Bake on a cookie sheet at 350º for 12-15 minutes.
  • Do not let them get brown.
  • Allow to cool in tins for a minute, then tap out onto a towel to cool completely.
  • Eat any you break immediately.

Notes & Wine Advice

Everyone helps make these cookies for Christmas at our house.
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Course; Coockies / Biscuit

Fattigmand

Fattigmand

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Ingredients

Instructions

  • Beat the egg yolks, add whites and then sugar; beat well.
  • Add the cream, cardamom, and salt.
  • Add melted butter.
  • Add enough flour to make dough stiff enough to handle.
  • Chill overnight (makes dough easier to work with).
  • Roll out VERY THIN.
  • Cut into diamond shaped pieces; cut a small slit in center lengthwise.
  • Pull one end through the hole.
  • Fry in deep fat until very light brown.
  • Dust with powdered sugar.
  • I cut the recipe in half.
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Course; Cake

Kringla

Kringla

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Ingredients

Instructions

  • Mix all ingredients well.
  • Take a small portion of dough and roll into a finger size.
  • Form into a pretzel shape and bake on cookie sheet.
  • Can be served warm with butter.
  • This recipe is from Mom, Gladys Nelson.
  • She didn’t have an oven temp.
  • I would guess about 350º.
  • She would say bake until done.
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Course; Cake

Krumkake from Harriet Stanley

Krumkake from Harriet Stanley

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Ingredients

  • 3 eggs
  • 1 cup + 2 tablespoons flour enough to make pancake batter consistency
  • ¾ cup sugar
  • 1 teaspoon cardamom
  • ½ cup cream
  • ½ cup butter melted

Instructions

  • Beat together eggs, sugar, and cardamom.
  • Mix in butter and flour.
  • Whip cream and fold into mixture.
  • Bake on krumkake iron.
  • Matt’s recipe above, and those to follow in this section are from last year’s 4-H fair, where he received a perfect Blue Ribbon score for his cookies and for his display of a Norwegian table setting for a holiday meal.
  • He even did a menu up in Norwegian and learned a few phrases for his interview with the cooking judges.
  • His Grampa Stanley would have been proud, I know his Dad and Mom were.
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Course; Cake

Butter Cookies

Butter Cookies

Deel op Facebook Print Recipe

Ingredients

Instructions

  • Roll dough into 2″ log.
  • (Use center cardboard from paper towel roll and saran wrap.
  • ) Refrigerate 2 hours.
  • Cut into ¼” thick slices.
  • Bake at 375º for 10 minutes.
  • Cool a little on baking sheet, then move to cooling racks.

Notes & Wine Advice

Very good–taste like shortbread cookies.
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Course; Coockies / Biscuit

Fork Cookies

Fork Cookies

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Ingredients

About 70 cookies.

Instructions

  • Cream shortening and sugar; add well-beaten eggs, then soda and cream of tartar sifted into flour.
  • Add vanilla and salt.
  • Take dough by tablespoons and form into ball with hands.
  • Place on cookie sheet; press down with fork and bake until nice and brown.
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Course; Coockies / Biscuit

Pecan Fingers

Pecan Fingers

Annie Kleppe's old recipe
Deel op Facebook Print Recipe

Ingredients

Instructions

  • Combine flour, butter, ½ cup powdered sugar, vanilla, salt, and pecans.
  • Shape into fingers.
  • Bake at 400º for 10-12 minutes–watch.
  • Roll in powdered sugar while still warm.
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Course; Nuts

Peanut Cookies

Peanut Cookies

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Ingredients

Instructions

  • Cream shortening and sugar together.
  • Add eggs and beat more.
  • Add vanilla.
  • Mix in remaining ingredients in order given.
  • Mold with hands and press down with fork.
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Course; Coockies / Biscuit / Nuts