This cookie recipe calls for 1 hard-boiled egg yolk and 2 raw egg yolks (the hard-boiled yolk gives the finished cookies a more crumbly texture). You will also need one egg white, which is used when rolling the cookies in powdered sugar.
Ingredients:
- 200 g flour
- 100 g butter
- 80 g sugar
- 3 eggs
- 1/5 tsp vanilla powder
- 1-2 tbsp powdered sugar for rolling (or sugar)
How to cook norwegian shortbread cookies
Hard-boil one egg for 10 minutes from the moment the water starts boiling. Let it cool in cold water.
Peel the egg — you'll only need the yolk. Place it in a deep bowl and mash it into crumbs with a spoon.
Add the raw yolks from the two remaining eggs, softened butter (or margarine), and sugar. Mix everything together thoroughly.
Add the vanilla powder and flour, then knead the dough with a spoon. The dough will be firm but soft.
Pinch off pieces of dough and roll them into balls between your palms (each ball should be about 2–3 cm in diameter; I got 20 balls at 22 g each).
Place the balls on a baking sheet lined with parchment paper. Bake in an oven preheated to 180°C for about 20–30 minutes.
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