Norwegian Butter Cookies (Serinakaker)
User Reviews
5
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Prep Time
10 mins
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Cook Time
35 mins
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Total Time
45 mins
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Servings
60 cookies
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Calories
97 kcal
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Course
Baked Goods
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Cuisine
Scandinavian, Norwegian
Norwegian Butter Cookies (Serinakaker)
Description
Serinakaker combine generous amounts of softened salted butter with baking powder, salt, flour, and sugar to form a dough with a sandy texture before adding flavorings and eggs. Vanilla and almond extracts provide aromatic notes that complement the rich, buttery base. Dough portions are rolled into balls and gently indented with a thumb, then brushed with egg wash to promote browning and set the almond toppings.
These cookies bake at 350°F until golden, developing a crisp exterior while maintaining a tender crumb. The almond slices add texture and a mild nutty taste on top. The preparation techniques focus on balancing moisture and structure to create a cookie that holds its shape but remains delicate to bite.
The recipe allows for a nut-free version by omitting both the almond extract and almonds. These cookies can be enjoyed with tea or coffee and easily stored.
Ingredients
- 1 1/2 cups butter softened (3 sticks, salted
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 4 cups all-purpose flour
- 1 1/2 cups sugar
- 2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
- 3 egg divided
- 1/4 cup almonds sliced or finely chopped
Instructions
- Preheat your oven to 350 degrees F and line one or two baking sheets with parchment paper.
- In a large bowl, mix together softened butter (1.5 cups), baking powder (1/2 teaspoon), kosher salt (1/2 teaspoon), and flour (4 cups) with an electric hand mixer until well blended and the texture resembles coarse sand.
- Add the sugar (1.5 cups) and mix until well combined.
- Add the vanilla extract (2 teaspoons) and almond extract (1/2 teaspoon) and two of the eggs, then mix until well combined.
- Using a small cookie scoop, measure out equal portions of the dough and roll into balls. Place on baking sheet and, using your thumb, press on the center of each ball to create a small indentation (if you find that the dough is too sticky, keep a small bowl of water next to you to dip your thumb into every so often).
- Beat remaining egg in a small bowl and brush the tops and sides of each indented cookie with the egg. Sprinkle with the almonds.
- Bake for 16 minutes, or until cookies are only JUST beginning to brown.
Notes
- Omit almond extract and sliced almonds for a nut-free variation.
- Keep a small bowl of water nearby when pressing dough to prevent sticking to your thumb.
- Brush cookies evenly with egg wash for consistent browning and to help almonds adhere.
- Consider the nutrition info excludes added salt and ingredient brand variations; calculate as needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 60cookies
Amount Per Serving
Calories 97 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 97kcal | 5% |
| Carbohydrates | 12g | 4% |
| Protein | 1g | 2% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 20mg | 7% |
| Sodium | 63mg | 3% |
| Potassium | 21mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 154IU | 3% |
| Calcium | 7mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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