Goro,
Norwegian Christmas Cookies

goro-norwegian-cookies

Goro (the rectangular cookies above), are flat with a pretty design. They are not too sweet, but kind of crispy and very delicious. Goro is a traditional Norwegian Christmas Cookie.

goro-iron

The old fashion cookie Iron, (the rectangular one to the left.)

The round cookie iron on the picture is for making krumkake.

The iron measures about
4-1/2” x 7” and bakes three cookies each time.

Each cookie measures
about 2-1/2” x 4-1/2”.



Mom makes 10 to 12 different kinds of cookies for Christmas every year. She begins her baking projects in October. Cookies are not the only food to prepare for the Norwegian Julebord (Christmas smorgåsbord). It is a Norwegian Tradition to make tons of special foods for Christmas. The Norwegian homemakers like to "brag not a little" about all the goodies they made for this wonderful holiday.

There are so many traditional foods expected at Christmas time at the Norwegian Christmas table, so preparations must begin early. Foods like sylteflesk, fårepølse, fenalår, skinke, pinnekjøtt, sursild, leverpostei, lefse, nordlandslefse, småbrod, flatbrød, rosinerbrød and of course, about 15 kinds of other cookies and much more. Oh, almost forgot...

Here is the recipe for these lovely Goro cookies:

Ingredients
1-1/2 deciliter (approx.
½ cup) whipping cream
1 egg
125 gram sugar
(approx. ½ cup U.S)
150 gram flour
(approx 1-1/2 cup U.S.)
¼ teaspoon cardamom
1/2 teaspoon vanilla extract or vanilla sugar
325 gram butter
(1-1/2 scant cup)
You will need a Goro Iron to make these cookies oruse a krumkake Iron, but then the cookies would be round, which would be just fine.

Preparation
Whip cream until peaked.
Whip egg white and sugar until peaked and
fold in whipped egg yolk (eggedosis).
Fold egg and whipped cream gently together
Blend butter, flour, cardamom, vanilla
and add it to egg and cream mixture.
Divide dough into small sections.
Chill for two hours.
Work with only one small section of dough
at a time.

Keep the remainder of dough chilled.
Roll the dough out thin and cut to fit the iron.
To save time, roll and cut all the dough
before you begin baking.

Keep the cookie batter chilled until you begin baking.
This will make them easier to handle without falling apart.

Bake the cookies until light golden in color. Cut them apart and place them on cooling racks.

Make sure Goro cookies completely cooled before storing them in an airtight container, lined with parchment paper.

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