Norwegian Delicacies: The Great Food Blogger Cookie Swap
December 12, 2011
After my husband and daughter, there are few things I love on earth more than food, in all its myriad forms: wandering grocery store aisles, discovering new eateries, spending time in my own kitchen. (And then, afterward, there are few things I love less than spending time cleaning in my own kitchen.) Baking and cookie are a labor of love for me, passed down through the generations.
One of my favorite Christmas traditions was baking cookies with my mother and grandmother, every kind of cookie you can imagine. My grandmother would have Tupperware after Tupperware piled high on her kitchen table, and when she ran out of room there, the containers of cookies would spill onto nearby chairs, counters, and the top of a nearby chest. It was insane, the number of cookies my mother and grandmother produced. In the thousands, I am sure. (And I say mother and grandmother, because most of my memories in the kitchen with them were when I was quite young; I did help some, but I did more cookie decorating and cookie eating than anything else. And it’s not even like I could get in trouble for sneaking a sweet here and there, because there were still so many left!)
But this recipe, Norwegian Delicacies, did not come from my given family. It came from my chosen family. I had never really had anything quite like it — maybe a cross between a sugared shortbread and a crescent cookie (some call them Mexican Wedding), but with the faintest hint of coconut. My mother-in-law (Hi, Mom!) has been making Norwegian Delicacies for more than fifty years. Though her own grandmother was from Norway, this recipe actually came from a Norwegian friend. Curious, as she pointed out, considering coconut isn’t exactly local produce in Norway.
I’ve made these cookies with my mother-in-law once, but I’ve eaten them on more than one occasion, and every single time it takes all the restraint in my body not to eat the entire batch. They’re crispy, light, sweet, and delicate, and if you catch them right out of the oven, they're slightly chewy in the center.
When I signed up for The Great Food Blogger Cookie Swap, I spent a lot of time mulling over which cookie to make. I wanted something unique, but also hardy enough to travel through the mail, and the more the idea tumbled around in my mind, I realized I knew exactly what I wanted to share with others, and with you. I hope you’ll find them as irresistible as I do.
(Recipe from Sue Ferris, gratefully posted here with permission)
1 cup unsalted butter, softened
1 cup original Crisco
2 cups sugar
1 cup finely grated coconut
1 teaspoon baking soda
1 teaspoon baking powder
3 cups sifted flour
- - -
2 cups powdered sugar
Preheat your oven to 350.
1. Mix the first seven ingredients until thoroughly combined.
2. Form into 1” balls and flatten slightly.
3. Bake at 350 until light yellow and just barely golden around the edges, about 8 to 10 minutes.
4. Allow to cool 1-2 minutes on the baking sheet, then roll in powdered sugar while warm.
5. Set on a wire rack until completely cooled.
Yield: Approximately five dozen cookies.
The Great Food Blogger Cookie Swap
If you want to play along next year, sign up for the swap.
Thank you so much to MY Secret Cookie Swappers! For the past two or three weeks, I've been sampling goodies from Alaska, New York, and Tennessee! You can read all about the delicious cookies I received here:
- Chocolate Dipped Coconut Macaroons (with milk chocolate bases!) from A Taste of Alaska
- Chocolate Crack Cookies (with amaretto-soaked cherries!) from Vaikai ir Vanile
- Cowboy Cookies from Fashioned By Grace (Happily, Jessica from Fashioned by Grace has pictures of all three of these cookies on her site!)