Butter Cookies – Norwegian Serinakaker

After a couple of years hiatus we had our annual Christmas party last night. I decided to keep it small, which ended up being a really good idea. We had a Friday snowstorm with a foot of heavy wet snow. For those of you that knows what that means is power outages; and lots of them. The dog got me up crazy early Saturday morning we had power, it was beautiful out and I was sitting on the couch enjoying a cup of tea watching something on Hallmark.

And then the power went out…I was bummed but not worried, again the party was going to be small, I didn’t have a ton to do I figured I got this, it won’t be out for long; the sun is shining we live in the woods but on a main road so no big deal. I prepped everything I could being mindful of not opening the fridge too often. My husband and son headed out around 4am to do their plow routes, I wouldn’t see them again until around 3pm later that day and we still were without power.

Long story long my husband hooked up a generator and we plugged in both refrigerators and the Christmas tree. Thankfully it takes a long time for the house to cool down without heat, the only thing I was worried about was no running water. The party was to start around 6ish. My GF texted asking if there was anything I needed, I responded with just power. They arrived and by the time they walked into the house the power came back on. Now that is power 🙂

It was a lovely time with a few family and friends and singing a few Christmas carols. I hope you all have a less eventful holiday season and enjoy the little things like lights, heat and running water.

I am going to share some butter cookies I made the other day for one of our #worldwidewednesday. They are a recipe for the country of Norway, made with ingredients most people have in the homes. Maybe a nice treat to add to you Christmas cookie making list.

Butter Cookies - Norwegian Serinakaker

a delicate and buttery melt-in-mouth almond and vanilla cookie


  • cups salted butter
  • ½ teaspoon baking powder
  • ½ teaspoon kosher salt
  • 4 cups all-purpose flour
  • cups sugar
  • 2 teaspoons vanilla extract
  • ½ teaspoon almond extract
  • 3 large eggs divided
  • ¼ cup almonds sliced or finely chopped


  • preheat oven to 350° and line one or two baking sheets with a silpat or parchment
  • In a large mixing bowl, add together softened butter, baking powder, salt and flour. Beat until well blended and the texture resembles coarse sand.
  • Add the sugar and mix until well combined. Add the vanilla and almond extract and two of the eggs. Mix until well combined.
  • Using a small cookie scoop, measure out equal portions of the dough into balls. Place on the baking sheets and using your thumb, press the center of each ball creating an indentation.
  • Beat the last egg in a small bowl. Brush the tops and sides of each cookie with the egg. Sprinkle with the almonds.
  • Bake for 16 minutes or until the cookies are just beginning to brown.

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