My kids presently are working on earning their first Cultural Skills pin in cooking from Sons of Norway. They have opted to begin with Level 2: Baked Goods & Desserts and as the holiday season is upon us, I thought it the perfect Christmas Hopscotch.
Each day this week, I will be sharing one of our favorite Scandinavian recipes for the holiday season or høytiden. Try one and I guarantee you will want to make them all!
Christmas cookies are a must-have for any Christmas celebration and baking them at home is a great way to bring the family together. There are many wonderful cookie recipes in Norway some of the more popular cookies are:
- pepperkaker or gingerbread,
- krumkaker (waffle cookie curved in a cone shape),
- sandkake or sand cakes that are simple short cake baked in molds and filled with jelly, and
- fattigmann (poor man), a recipe that dates backs to over 100 years ago.
My daughter’s favorite Nordic inspired cookies are Nordic Almond Bars and thus we begin …
Nordic Almond Bars
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 cup butter, softened
1 cup sugar
1/2 teaspoon almond extract
1/2 cup sliced almonds, coarsely chopped
Preheat oven to 325 degrees F. Stir together flour, baking powder, and 1/4 teaspoon salt; set aside. Beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar; beat until combined. Beat in egg and almond extract. Add flour mixture; beat until combined.
Divide dough into four equal portions. Form each portion into a 12-inch long roll. Place two rolls 4 to 5 inches apart on an ungreased baking sheet. Using your hands, flatten each roll until it is 3 inches wide. Repeat with the remaining rolls on another cookie sheet. Brush flattened rolls with milk and sprinkle with almonds. Bake one sheet at a time in a preheated oven for 12 to 15 minutes or until edges are lightly browned. While still warm, slice diagonally into 1-inch wide pieces. Transfer to wire racks; cool. Drizzle with Almond Icing. Makes 48.
In a small mixing bowl stir together 1 cup sifted powdered sugar, 1/4 teaspoon almond extract, and enough milk (3 – 4 teaspoons) to make an icing of drizzling consistency.
Place in layers separated by waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze undecorated cookies for up to 3 months. Thaw cookies, then drizzle.
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Join me tomorrow when I share our annual tradition of making Lefse! What will I share later in the week? You’ll have to come back to see! ?
It’s a holiday hopscotch! Join the iHomeschool Network bloggers for more Christmas themed posts all week!