When I was younger, I thought that these cookies were just a tradition in our family. See, my great grandmother was called Serina, and I obviously thought that was the reason for why we were making them. At any rate, they are a delicious butter cookie that you just keep eating and eating… and uh… soon there is nothing left. This recipe has been doubled from the original recipe, from Meierienes Prøvekjøkken.
500 g. all-purpose flour
4 tsp. baking powder
4 tsp. vanilla sugar
300 g. butter (it helps if the butter has been out of the fridge a bit before baking with it)
200 g. sugar
2 eggs, gently whisked.
an egg to “paint” the cookies
and grainy (pearl) sugar.
1. Sift flour, baking powder, and vanilla sugar together in a bowl.
2. Add the butter, and divide it (preferably with your hands, as it tends to melt the butter into the flour mixture) into small parts in the flour mixture.
3. Add the sugar and the eggs.
4. Work the dough well together.
5. Set the oven to 180 degrees celcius. (356 degrees fahrenheit)
6. Roll the dough out to a sausage-shaped roll. Given the size of the dough, it might be easier to take small parts of the dough, and do it gradually rather than try everything at once.
7. Cut the dough-sausage into equal-size pieces and roll the pieces into small balls.
8. Put the balls onto baking trays.
9. Use a fork to press the balls flat.
10. “Paint” the cookies with the mixed eggs.
11. Take a small amount of chopped almonds and sugar and drizzle over the cookies.
12. Bake for about 10 minutes – or until golden.
13. Cool on a wire rack and keep in an air-tight container.
Notes: The first time we made it, we did a single portion. It in no way turned out to be enough to even fill a small container, and they tasted so good, so we ended up making another portion.