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Category: Cookies

Norwegian Christmas Cookies

Published by jarandhel on March 21, 2015
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Norwegian Christmas Cookies

This is a recipe from my grandmother, Barbara Mead. I understand she modified it from one in the book “Classic Christmas Recipes”.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 24
Author Barbara Mead

Ingredients

  • 1/2 lb. butter
  • 1 cup sugar regular granulated sugar, not the powdered sugar the other recipe calls for
  • 2 raw egg yolks save the whites
  • 2 hard boiled egg yolks rubbed through sieve
  • 3 cups sifted flour

Instructions

  1. All ingredients except the hard boiled egg yolks and the flour can be mixed with an electric mixer. Those should be mixed using a large wooden spoon.
  2. Preheat oven to 350 degrees.
  3. Knead dough thoroughly
  4. Break off small pieces and roll between palms of hands into strips approx. 1/2 inch thick and 5 inches long
  5. Form into wreath, with ends extending out from wreath, and lay on ungreased cookie sheet.
  6. Brush with slightly beaten egg whites. Do not drip the egg whites onto the cookie sheets.
  7. Sprinkle with coarsly crushed lump sugar. (You can crush the sugar cubes with a nutcracker)
  8. Bake 10-12 minutes, cool on tray atop wire racks. Makes approx. 7-8 dozen cookies.

Recipe Notes

These cookies are also known as Berlinerkranser, or "Berlin Wreaths" as well as "Norwegian Wreaths".

Adapted from Classic Christmas Recipes

Peanut Butter Oat Blossoms

Published by jarandhel on March 21, 2015
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Peanut Butter Oat Blossoms

A perennial christmas favorite from my childhood, slightly modified.
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 16
Author Jarandhel Dreamsinger

Ingredients

  • 1/2 cup shortening
  • 1/2 cup peanut butter
  • 1/3 cup granulated sugar
  • 1/3 cup packed light brown sugar
  • 1 egg
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract
  • 3/2 cups whole grain oat flour not oatmeal
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • Additional granulated sugar
  • 3/4 cups 10 oz Hershey's Kisses

Instructions

  1. Heat Oven to 375ºF
  2. Beat together shortening and peanut butter in a mixing bowl.
  3. Beat in 1/3 cup granulated sugar and 1/3 cup packed light brown sugar.
  4. Beat in egg, milk, and vanilla.
  5. Combine oat flour, baking soda, and salt. Gradually blend into peanut butter mixture.
  6. Shape dough into one-inch balls (one-half leveled tablespoon of dough makes a good sized ball.)
  7. Roll balls in granulated sugar and place on ungreased cookie sheet (pizza pans also work well). Bake for eight to ten minutes or until lightly browned.
  8. Immediately place a Hershey's kiss on top of each cookie, pressing down lightly to avoid cracking the cookie apart. The heat from the cookies will just slightly melt the kiss, which will harden upon cooling.
  9. Cool cookies on wire rack.

Recipe Notes

Don’t be afraid to experiment with this recipe. Rollos make a great substitute topping, as do white chocolate Hershey’s kisses.

Adapted from Recipe from the back of a pack of Hershey's Kisses.