Name: Norwegian Butter Cookies
Yield: Makes about 6 dozen cookies
Ingredients: 3 1/2 cups all-purpose flour; 1/2 teaspoon baking powder; Rounded 1/2 teaspoon salt; 3 sticks (1 1/2 cups) unsalted butter, softened; 1 cup sugar; 1 1/2 teaspoons vanilla extract; 1/2 teaspoon almond extract; 1 large egg, lightly beaten; a cookie press fitted with a star, bow, circle, or ribbon plate*

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Spritz

Cooks' notes:

· If you don't have a cookie press, you can form dough into 1 1/2-inch balls, then flatten to 1/3 to 1/2 inch thick with back of a fork, making a crosshatch design on top of cookies.
· Cookies keep in an airtight container at room temperature 3 weeks.

Available at cookware shops and Williams-Sonoma (800-541-1262).

Recipe notes

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