Introduction: Norwegian Sugar Cookies
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Assoc. degree in Mechanical Design, Assoc Degree in Industrial Engineering. Father, Husband, Son, and Vet.
These are soft cookies that contain Coconut....Haven't figured out why Norwegians use coconut but then again they descended from the Vikings.
Preheat the oven to 275 degrees
Ingredients:
2 cups Sugar
2 cups Butter (softened)
1 cup Coconut (chopped to a flour consistency) (I used a Magic Bullet to grind the bagged stuff)
1 tsp Vanilla
2 tsp Water
Pinch of Salt
3 cups Flour
Powdered (confectioners) Sugar
Preheat the oven to 275 degrees
Ingredients:
2 cups Sugar
2 cups Butter (softened)
1 cup Coconut (chopped to a flour consistency) (I used a Magic Bullet to grind the bagged stuff)
1 tsp Vanilla
2 tsp Water
Pinch of Salt
3 cups Flour
Powdered (confectioners) Sugar
Step 1: Mixing
Grind the Coconut extremely fine....store bought chopped stuff works great.
Combine Sugar, Coconut, Salt together.
Add Soften Butter, Water, Vanilla....mixing well...should be a smooth consistency and a slightly liquid state.
Slowly (to avoid poofing) the flour 1/2 cup at a time while mixing on low speed.
Combine Sugar, Coconut, Salt together.
Add Soften Butter, Water, Vanilla....mixing well...should be a smooth consistency and a slightly liquid state.
Slowly (to avoid poofing) the flour 1/2 cup at a time while mixing on low speed.
Step 2: Bake
Drop in 1/2 inch balls (about half the size of a golf ball). Should be able to get 4 rows of 3 on a standard cookie sheet.
Bake 12 minutes.
The cookies will look under-cooked but they will firm up during cooling.
Leave on the pan to cool for about 5 - 6 minutes.
Transfer the cooled cookies to parchment or wax paper and sprinkle with Powdered Sugar.
Be warned these cookies will vanish quickly so make extras and hide them so you can enjoy them also.