Seven Cookies for Christmas
It was said in times past that a proper Norwegian housewife should have seven types of cookies to serve her Christmas guests.
My best friends Norwegian mother kept this tradition with a plate of seven different cookies that she delivered to my family every Christmas. A few of my favorites were her Pepperkaker, Almond Tartlets, and Berlinerkranser. She was gracious enough to share her traditional cookie recipes with me.
What I love about Norwegian Christmas cookies
- Cookies can be made a few weeks in advance and stored in airtight containers (I prefer tin over plastic) then stored in a cool place or frozen.
- The flavor improves with age
- The cookies are simple but very impressive to serve and gift
- Butter! The cookies are made with butter. Butter has a lower than body temperature for melting, which means they are melt-in-your-mouth delicious.
Let’s make Berlinerkranser cookies
- Gather and measure the ingredients.
- Give the butter a few turns with the paddle to lighten it up and then add the sugar. Beat until creamy, about 2 minutes, then add the egg and beat well.
- Add the orange zest and the flour.
- Stir until batter is smooth. It’s that easy.
- To shape, use a little less than 1 tablespoon of dough.
- Roll into a snake shape.
- Form into a wreath shape by overlapping each and then gently pressing each together.
- For a more traditional shape, make a loop and overlap each end. Place on a parchment lined baking sheet for easy removal.
- Before sprinkling the cookies with sugars, they need to be brushed with an egg wash. Beat one egg until a little foamy.
- Gently brush the top of each cookie
- Sprinkle with pearl sugar or coarse sparkling sugar.
- Bake in a preheated 350℉ oven. Bake for 10-12 minutes. The bottoms should barely begin to be a golden color. Cool cookies then store in a covered tin in a cool place.
Tips for baking perfect Berlinerkranser
- Use European-style butter because they have more butterfat and less water. Resulting in a more tender cookie that will melt-in-your-mouth texture and feel. My favorite brands to use are Plugra and Kerrigold Irish butter. I use unsalted butter. For more flavor add a pinch of salt, if desired.
- Butter should be cold to the touch but warm enough to spread.
- Don’t rush the process of creaming the butter and sugar, but don’t overmix either. The longer the butter is creamed the warmer it can become. This could result in a sticky dough that is hard to shape.
- Don’t pack flour into the measuring cup. I like to stir my flour before gently scooping into the measuring cup.
- If cookies seem difficult to shape (I’ve never had this problem), the dough can be chilled until it is easier to handle or simply dust hands with flour while shaping.
- Don’t overbake. Bake just until beginning to lightly brown around edges.
Create your own Seven Cookies for Christmas platter using these wonderful cookie recipes:
If you make these wonderful cookies, please comment below and give them a star rating in the recipe card below.
Norwegian Berlinerkranser
Norwegian Berlingerkranser cookies are orange scented butter cookie. Traditionally on a plate with seven different types of traditional Norwegian cookies given at Christmas.
Ingredients
Berlinerkranser:
- 3/4 cup butter softened to room temperature
- 1/2 cup sugar
- 1 egg
- grated zest from one orange
- 2 cups flour
Topping:
- 1 egg beaten
- cane sugar or pearl sugar
Instructions
Mix butter and sugar until creamy. Add the egg and beat well. Add orange zest and flour. Mix to form a stiff dough. Take less than a tablespoon of dough and shape into a rope then form into a circle creating a wreath shape. Brush with beaten egg and sprinkle with sugar.
- Bake in a preheated 350-degree oven for 10-12 minutes. Cookies will be light and barely starting to brown on the edges. Cool completely. Makes 30 cookies
Recipe Notes
Janet's Notes:
- Use European-style butter because they have more butterfat and less water. Resulting in a more tender cookie that will melt-in-your-mouth texture and feel. My favorite brands to use are Plugra and Kerrigold Irish butter. I use unsalted butter. For more flavor add a pinch of salt, if desired.
- Butter should be cold to the touch but warm enough to spread.
- Don't rush the process of creaming the butter and sugar, but don't overmix either. The longer the butter is creamed the warmer it can become. This could result in a sticky dough that is hard to shape.
- Don't pack flour into the measuring cup. I like to stir my flour before gently scooping into the measuring cup.
- If cookies seem difficult to shape (I've never had this problem), the dough can be chilled until it is easier to handle or simply dust hands with flour while shaping.
- Don't overbake. Bake just until beginning to lightly brown around edges.
- Baked Berlinerkranser can be stored in a tin with a tight-fitting lid and placed in a cool room for up to 3 weeks. They can be frozen as well.
More Great Christmas recipes:
Warming Gingerbread Hot Chocolate
Updated post: Originally posted 2014, updated 2018 with a printable recipe card, nutrition, and updated photos
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