The box was on the shelf for over two years. Throughout all that time there were thoughts of pulling it out and using the gadget inside. Days, weeks, and months passed by and yet it went unused. Sometimes is was completely forgotten and other times it didn't fit in with the plan. Then along came a reason to finally crack open the box and use my cookie press. It was called for in the recipe for Norwegian Almond Cookies. I can see now there will be plenty of cookies pressed through it in the years to come.
Kitchen gadgets are a weakness of mine. I have to use major restraint anytime I am in a kitchenware store. I could spend hours simply walking around perusing the goods. Plus having a food blog gives me yet another excuse to try new things. Such was the case with the cookie press. I saw it and thought "oh yea! I've never pressed cookies before" and it came home with me only to be put aside for far too long.
Why did I bake Norwegian Almond Cookies? It is because the Creative Cookie Exchange theme for this month is International Winter Holiday Cookies. The details were for the cookies to be from any country or tradition not of your own and for any winter holiday. I pulled out my trusty Southern Living Christmas Cookies cookbook and these cookies stood out from the rest. Norway is not a country of my heritage and I'm not familiar with its cuisine. It fit in with the theme perfectly.
The cookies are very lightly sweetened. I do want to stress very lightly in the sweetness range and quite different from typical sugar or butter cookies. They have a light, almost airy, texture. Almond is definitely the star of the show. There is just enough butter and egg to hold them together. I was actually amazed at how almost fluffy-like they are without falling apart.
Are you getting ready for holiday baking? Scroll down to see a list of tasty International cookies for the season. Perhaps when your cookies are cooling you could be simmering Gluhwein (German mulled wine) to sip on while enjoying your treats. It is a great way to have a little comfort and joy during the holidays. Or try some Verdens Beste Kake, also from Norway.
Norwegian Almond Cookies
Ingredients
- ¾ cup unsalted butter at room temperature
- ½ cup sifted confectioners sugar
- ⅛ teaspoon salt
- 1 cup very finely ground unblanched almonds*
- 1 large egg
- 1 teaspoon fresh lemon juice
- 1 ½ cups all-purpose flour
Instructions
- Preheat oven to 400°F.
- Cream butter, confectioners sugar, and salt in a large bowl until light and fluffy.
- Add almonds and mix until well blended. Add egg and lemon juice and mix until combined.
- Add flour and mix until just combined.
- Press dough from a cookie press using desired disks at least 1 inch apart onto ungreased cookie sheets (do not use parchment or non-stick cooking mat).
- Bake for 7 minutes or until edges are lightly browned. Transfer cookies immediately to wire racks to cool.
Notes
Recipe adapted from one in the Southern Living Christmas Cookies cookbook published in 1986.
The Creative Cookie Exchange theme this month is International Winter Holiday Cookies. If it is a cookie traditionally made somewhere in the world for a holiday traditionally observed near the Winter Solstice you might find it on this list. If you are a blogger and want to join in the fun, contact Laura via email (thespicedlife AT gmail DOT com) and she will get you added to our Facebook group where discuss our cookies and share links.
You can also use us as a great resource for cookie recipes. Be sure to check out our Pinterest Board and our monthly posts (you can find all of them here at The Spiced Life). You will be able to find them the first Tuesday after the 15th of each month! Also, if you are looking for inspiration to get in the kitchen and start baking, check out what all of the hosting bloggers have made:
- Almondy Delites from Indian Curries/stew
- Besitos de Coco - Coconut Kisses from Food Lust People Love
- Chocolate Chip and Mandarin Orange Cookie Bars from NinjaBaking
- Zimsterne - German Christmas Cookies from Karen's Kitchen Stories
- Norwegian Almond Cookies from Magnolia Days
- Pecan Linzer Cookies from Sweet Cinnamon & Honey
- Polish Vanilla Hazelnut Crescent Cookies (Ciasteczka Waniliowe) from The Spiced Life
- Rugelach from A Baker's House
- Stained Glass Cookies from Spiceroots
- Swedish Rye Cookies from What Smells So Good?
Those look great! I love almond desserts, these cookies look like a great use of the flavor 🙂
mmmmm these look so tasty and addictive! and the shapes are so pretty!
I'm so excited to try these! I love my cookie press but I only know one recipe to go with it. I'll be whipping these up maybe as soon as tonight!
Just wondering if Almond Flour is the same thing as ground almonds?
Almond flour is definitely different than ground almonds. Flour is milled and would give the cookies a completely different texture.
I am so the same way in kitchen gadget stores. It's awful! One Christmas season I worked at a Sur La Table...everyone's presents came from there that year, and I ended up spending all my paychecks on all the silly kitchen trinkets for myself too haha! Love your cookies! They're beautiful and look like the perfect little tender snack to have with some tea. 🙂
Yum! I love European-kind of cookies and they smell so delicious.
I have a cookie press, inherited from my mother and possibly my grandmother before her, that I hardly ever think to use. I must rectify that and make your gorgeous cookies, Renee. They really came out beautifully.
I've accumulated quite the collection of kitchen gadgets so far too, Renee 🙂 It's definitely a weakness of mine! I could spend hours 'n hours 'n hours in kitchen supply stores (much to the Husband's dismay). I'm glad you finally dusted your cookie press off and made these beautiful, festive cookies. They look just as you described them - light as air! And very pretty.
I share your weakness for kitchen gadgets, and what a coincidence! A cookie press is on it's way to my house right now. Your cookies look great!!
What a creation.... beautiful.... I will like it best with my evening tea.... All shapes are pretty, the best shape which I really loved was little Bundt one....
Beautiful cookies! I make Spritz cookies every year and haven't done it yet-- hopefully tomorrow and I hope they turn out half as pretty as yours!
Sooo pretty, Renee. And so scrumptious looking and sounding. Funny that you mentioned the cookie press as I've been shopping around for the perfect one. (I can relate to strolling aisles of kitchen gadgetry.) 2 quick questions: 1. Why no parchment paper? (Wondering if it's related to the cookie or the cookie press.) 2. Did you chill the dough before pressing the cookies?
Ungreased cookie sheets will help to prevent the cookies from spreading as they may with using parchment or a non-stick liner. I did not chill the dough before pressing the cookies.
I have restrained myself time and again from buying too many kitchen gadgets. But they somehow find their way into my kitchen.. don;t even ask how 😉
I borrowed my friend's cookie press two years ago and did not make a single cookie with that. I didn't even return it. I think it's time I redeemed myself . Your cookies will be made soon!
LOVE these cookies! Unique and totally festive! And if I had not been forced to use my cookie press (because I accepted it from OXO I mean) it totally would have sat on my shelf. Sounds like we have the same weakness lol.
How pretty are these?? I bet they disappear like lightning on the cookie tray
These cookies are great, I prepared for my family and I will do for Christmas.
We make Norwegian shortbread cookies that are a pecan sandy type of cookie. It's a family heirloom recipe. Seeing these cookies really makes me want to get in the kitchen and whip up a batch. These look fabulous! Pinning!
Can food coloring be used with this batter?
I haven't tried it myself, but a few drops would most likely be OK.
Would it taste wrong if I had to take out the almonds? I'm allergic!
Well, my biggest concern would be the texture, since the almond flour takes up a lot of the recipe volume. Removing it without a substitute would throw the butter/sugar/flour ratio out of whack. If there is a safe nut flour you could substitute, I would suggest that.
Can you form this dough into cookies without using a press?
Yes, definitely.