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SpritzSprut in NorwegianYear after year mom started her cookie making in October so she would have 13 kinds of cookies and be ready by Christmas. Cookies were not the only special Norwegian foods she made. Sylterull, fårerull, lefser, rømmebrød and tynnbakels also needed to be prepared for the Christmas Holidays. Ingredients: Cream butter and sugar. Add egg and yolk, flavoring and flour. At Christmas time I divide the dough into 3 parts. One part I tint with red and make rosettes. The second part I tint green for making Christmas wreaths and the third part I keep plain for contrast. To make these cookies, you will need a cookie press. Press dough through cookie press into various shapes. Hold press upright then force out a small amount of dough onto baking sheets, Release handle and lift press. Follow directions carefully on how to assemble and use your cookie press. Use cold, ungreased baking sheets. A warm baking sheet will melt the butter in the cookies, causing them to pull away from the sheet when the press is lifted and cause them to lose their shape. Bake in moderate 400° F. oven 6 to 8 minutes. Enjoy! Back to Norwegian Recipes after Spritz.
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