Norwegian Morkaker ~ Shortbread Cookies
Shortbread Cookies ~ Norwegian Morkaker
The
dough requires a couple hours of refrigerator time, so you might want to
start these earlier in the day and putter about until you're ready to
bake.
Ingredients:
1/2 pound (2 sticks) butter, no substitutes (!)
2/3 cup sugar
2 1/2 cups flour
cinnamon-sugar mixture (1/4 cup sugar with 1 1/2 teaspoons cinnamon)
In a
medium-sized bowl, cream the butter and sugar until white and creamy,
about 6 minutes. Add the flour gradually until well blended. Chill
the dough in the refrigerator, about 30 minutes. Remove the dough and
place on waxed paper and form a 2-inch roll. Place back in the
refrigerator to complete cooling (about two hours).
Sprinkle
cinnamon and sugar on all sides of the outside of the cookie roll. Cut
into slices and place on cookie sheets. Bake at 387*F for 10 minutes.
Cool cookies completely before placing in airtight tin.
NOTES:
I took a shortcut with this recipe that seemed to work pretty
well. After mixing all the ingredients, the dough is crumbly, but will
form a mass if gently squeezed. I took a two foot or so piece of
waxed paper and squeezed the dough into a rough cylinder, and then
rolled the dough in the wax paper, shaping further as I rolled it. I
cut off any excess waxed paper, tucking ends up to form a neat cylinder
and then just popped in the refrigerator for two hours. No need to
handle the dough twice.
The
cinnamon adhered well to the dough roll, but the sugar wasn't quite so
cooperative. I spread a line of cinnamon sugar mix on the waxed paper
and gently, but firmly rolled my cylinder of dough back and forth
through it.
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