A Cookie Baking Sort of Day: Norwegian Christmas Butter Squares

It has been overcast and we found ourselves with a whole day at our disposal; naturally, cookie-baking was in order.

Older Daughter found this recipe while combing through Tumbler.  She thought they were shortbread cookies, but in fact, they are the opposite of short:  these are rich & buttery but are also chewy.

cookie1
Batch #1: slight too pale.

Here is the recipe which we tweaked for our scale-weighing ease:

  • 240 g softened, unsalted butter
  • 1 egg
  • 1 tsp salt
  • 240 g castor sugar
  • 1 tsp vanilla
  • 240 g all-purpose flour (we added an additional 30g for a total of 270g)
  • Turbinado or Raw sugar for dusting (we used Demerara sugar)
  1. Preheat the oven to 200 degrees centigrade.
  2. Chill a 9″ by 13″ baking tray in the freezer. Do not grease the pan (trust this instruction – we were doubtful but the cookie will come out with a little jiggling of the edges with a spatula)
  3. Cream together the butter, egg, salt & sugar.
  4. Add the vanilla & flour.  Mix the dough with your hands
    cookie4
    Batch #2 packed & ready to go:  Share the Yummies!

    until the mixture holds together in large clumps.  If it seems too sticky, add a little extra flour (we added 30g more).

  5. Using your hands, press the dough out onto the chilled, uncreased baking sheet until it is even (about 1/4″ thick)
  6. Dust the top of the cookie evenly with the raw sugar (or demerara or turbinado).
  7. Bake until golden brown (approx 12-15 minutes)
  8. Remove from oven and cool on a rack for 5-10 minutes.
  9. Remove the cookie sheet and cut into squares (or in our case, rectangles).

Verdict: Not what we expected but a yummy outcome nevertheless!  These will be part of our Christmas baking this year!

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4 Replies to “A Cookie Baking Sort of Day: Norwegian Christmas Butter Squares”

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