A few years ago, when I was living in the housing co-op and looking for a quick cookie recipe, I came across a blog post for something calledĀ āNorwegian Christmas butter squares.ā Iād never found anything like it before: it created rich, buttery and chewy cookies, like a vastly superior version of the holiday sugar cookies Iād eaten growing up. About a year ago I went looking for the recipe again, and failed to find it. The blog had been taken down, and it sent me into momentary panic.Ā
Luckily, I remembered enough to find it on the Wayback Machine, and quickly copied it into a file that Iāve saved ever since. I probably make these cookies about once a month, and they last about five days around my voracious husband - theyāre fantastic with a cup of bitter coffee or tea. Iām skeptical that there is something distinctively Norwegian about these cookies, but they do seem like the perfect thing to eat on a cold day.Ā
Norwegian Christmas Butter Squares
1 cup unsalted butter, softened
1 egg
1 cup sugar
2 cups flour
1 tsp vanilla
Ā½ tsp salt
Turbinado/ Raw Sugar for dusting
Preheat the oven to 400 degrees. Chill a 9x13ā³ baking pan in the freezer. Do not grease the pan.
Using a mixer, blend the butter, egg, sugar, and salt together until it is creamy. Ā Add the flour and vanilla and mix using your hands until the mixture holds together in large clumps. If it seems overly soft, add a little extra flour.Ā
Using your hands, press the dough out onto the chilled and ungreased baking sheet until it is even and Ā¼ inch thick. Ā Dust the top of the cookies evenly with raw sugar.
Bake at 400 degrees until the edges turn a golden brown, about 12-15 minutes. Remove from the oven. Let cool for about five minutes before cutting the cooked dough into squares. Remove the squares from the warm pan using a spatula.
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