NORWEGIAN BUTTER COOKIES PREP TIME 25 MIN. – COOK TIME 12 MIN. – READY IN 37 MIN. + CHILL TIME – SERVINGS 40


2 cups all-purpose flour ½ tsp baking powder ¼ tsp salt


¾ cup (3 half sticks) Land O Lakes® Salted Butter, room temperature ½ cup sugar


2 hard-cooked egg yolks


3 Land O Lakes® large eggs, divided 2 tsp vanilla extract


Christmas or rainbow sprinkles or nonpareils


STEP 1 In a medium bowl, whisk together the flour, baking powder, and salt. In a large bowl, using a hand mixer or stand mixer, cream the butter and sugar 2–3 min., until fluffy and pale yellow. Using your fingers, crumble the egg yolks into pieces into bowl. Mix to combine. One at a time, beat in 2 whole eggs and vanilla until combined. In batches, slowly add dry ingredients on low speed until combined. STEP 2 Divide dough into 2 disks, wrapping in plastic and refrigerating 1 hour. Preheat oven to 350°F. On a lightly floured surface, working with 1 disk at a time, take about 1 tbsp dough and roll into a 6-inch-long rope. Form each rope into a loop and twist ends to create an overlapped wreath shape. Transfer to parchment-lined cookie sheet, and repeat with remaining dough. STEP 3 Separate remaining egg, reserving yolk for another use. In a small bowl, beat remaining egg white with 1 tbsp water. Brush cookies with egg wash and decorate with the sprinkles or nonpareils. Bake cookies for 10–12 min., until pale golden. Cool completely on a wire rack. Store in an airtight container for up to 7 days.


PER SERVING: 73 CALORIES, 4G FAT, 2G SATURATED FAT, 36MG CHOLESTEROL, 53MG SODIUM, 7G CARBOHYDRATE, 0G FIBER, 3G SUGAR, 1G PROTEIN 14


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