Serinakaker – Norwegian Butter Cookies

Serina and cousin Kristine Maria

Serinakaker, while a classic type of Norwegian Christmas cookie, are so easy to make that it's a pity not to enjoy them more than once a year. While the cookies will have a finer texture if you're able to use hartshorn, baking powder can be substituted for equally delectable results.

Cook Time: 10 minutes

Ingredients:

• 2 cups all-purpose flour
• 2 tsp. hornsalt (a.k.a. hartshorn or baker's ammonia) or 2 tsp. baking powder
• 1 cup cold butter, diced into small cubes
• 1 egg, lightly beaten
• 1 cup sugar
• 2 tsp. vanilla sugar (or substitute 1/4 tsp. vanilla extract)
• 1 egg white
• 1/4 cup finely chopped almonds
• 1/4 cup pearl sugar

Preparation:

Whisk together flour and hornsalt (or baking powder). Using a pastry blender or two knives, cut the butter into the flour mixture until it resembles small crumbs. Mix in beaten egg to form a soft dough; stir in sugar and vanilla sugar (or vanilla extract) until incorporated. Cover with plastic wrap and refrigerate 2-3 hours.

Preheat oven to 375º. Pinch off dough into balls the size of a walnut; place on ungreased or silpat-lined baking sheet. Use a fork to make a criss-cross pattern on the top of each ball, flattening them slightly. Brush with egg white and sprinkle with chopped almonds and pearl sugar.

Bake on center rack of oven for 10-12 minutes (Note: If using hornsalt, you will notice an ammonia smell as the cookies bake. No worries – this quickly dissipates, leaving the cookies with a delicate texture without affecting their flavor).

Yield: 3 1/2 dozen Serinakaker butter cookies.

This is a recipe I found on the internet with American measures. (The picture is net-based as well). As you can understand Serina cookies are a must in our family. I have a great-grandmother, a grandmother, my mother (Inga Serina)and my daughter all by that name.

The cookies are super easy to make. I always enjoyed having Serina & friends in with me. I use baking powder instead of hornsalt. Also real dairy butter, no margarine. My friend Elisabeth always instructed me; "You are so seldom making your own cookies, at least use the best ingredients when you do."

Brownie Drop Cookies

The hint of cinnamon in these cookies reminds me of drinking Mexican hot cocoa.

Follow directions carefully ... there's two bars of Baker's German chocolate per batch ...

Ingredients:

2 (4 oz) bars of Baker's German Chocolate
1 Tablespoon butter
2 eggs
3/4 cup sugar
1/4 C unsifted flour
1/4 teaspoon baking powder
1/4 teaspoon cinnamon
1/2 teaspoon vanilla
3/4 cup chopped pecans

Directions: Preheat Oven To: 350F Makes 3 dozen

Carefully melt butter and chocolate together in microwave oven (or over a double boiler) .
In a large bowl, beat eggs until foamy with a hand mixer .. gradually beat in the sugar two tablespoons at a time. Beat in chocolate mixture and vanilla. Mix in the 1/4 cup of flour and the baking powder with the chocolate. Stir in the chopped pecans.

Drop by teaspoonful on a well greased cookie pan (I prefer to bake these cookies on a parchment lined cookie pan. Bake 8-10 minutes.

These cookies bake up a little puffy/crinkly on top with a little chewy chocolate heaven inside.

Chai Shortbread

(the taste of these cookies is reminiscent of chai tea)

Chai Shortbread

1 1/2 cups all-purpose flour
1/8 teaspoon salt
1/8 teaspoon ground cardamom
1/8 teaspoon ground cinnamon
Dash of ground cloves
Dash of freshly ground black pepper
3/4 cup powdered sugar (yes, powdered sugar, not regular granulated sugar)
10 tablespoons butter, softened
1 tablespoon ice water

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through pepper), stirring well with a whisk. Place sugar and butter in a medium bowl; beat with a mixer at medium speed until light and fluffy. Gradually add flour mixture to butter mixture, beating at low speed just until combined (mixture will appear crumbly). Sprinkle dough with 1 tablespoon ice water; toss with a fork. Divide dough in half. Shape dough into 2 (6-inch-long) logs; wrap each log in plastic wrap. Chill 1 hour or until very firm.

Preheat oven to 375°.

Unwrap dough logs. Carefully cut each log into 18 slices using a serrated knife. Place dough circles 2 inches apart on baking sheets lined with parchment paper. Bake at 375° for 10 minutes. Cool on pans 5 minutes. Remove cookies from pans; cool completely on wire racks. You can dust these with powdered sugar if you like but they are good as is.

Yield: 3 dozen

Apple Pie Bars

I can say no to a lot of cookies, but these are my ABSOLUTE favorite, I only make them at Christmas... because I eat them!!

Apple Pie Bars

Filling
4 cups (1 1/2 pounds) thinly sliced, peeled tart cooking apples (I use Macintosh)
1 6 oz can apple juice
1 t ground cinnamon
1/2 t ground nutmeg
1 T cornstarch
1/2 c sugar

Crust
3 cups all purpose flour
1 cup sugar
1 t baking powder
1 cup butter, softened
2 slightly beaten eggs

Preheat oven 375

For filling:
In a large saucepan combine apples, apple juice, cinnamon, and nutmeg. Cook over medium heat until boiling, stirring occasionally. Combine cornstarch and the ½ cup of sugar. Cook until thick and bubbly, stirring occasionally. Remove from heat, cool slightly.

For Crust:
In a large mixing bowl, stir together flour, sugar, baking soda, and salt. Add margarine and eggs. Mix on low speed until the mixture is blended and crumbly. Press 2/3 (3 1/2 cups) into greased 15 x 10 x 1 inch pan.

Spread apple mixture evenly over crust. Sprinkle remaining crumbs over apples.
Bake 25 to 30 minutes or until golden brown. Cool. Cut into bars. Makes 48