“An annual Christmas tradition. My husband likes lots of sugar sprinkles and red hots. If I don’t have time to bake any other cookies, these are the ones that have to be made in time for Christmas.” – Calla Ferre
“My Mom, brother, and I decorated these Christmas cookies every year to put out for Santa along with a nice glass of milk.” – April Ferre
Norwegian Christmas Trees (Sugar Cookies)
- 1 1/2 Cup Butter or Margarine
- 1 1/4 Cup Sugar
- 1 Tablespoon Lemon Rind Grated
- 2 Eggs Stiffly Beaten
- 4 Cups Flour Sifted
- 1 Egg White
- 1 Tablespoon Sugar
- Place butter or margarine in bowl and allow to soften. Add sugar, lemon rind, and eggs. Mix thoroughly. Stir in flour. Chill dough.
- Roll out chilled dough 1/4-inch thick and cut with Christmas cookie cutters. Combine egg white and tablespoon sugar, beat well. Brush cookies with egg white mixture and decorate with colored sugars.
- Note: This is a delicate dough, as it warms it becomes harder to handle. When this happens place the dough on a plate or piece of plastic wrap into the freezer for a few minutes to re chill, then continue on.
- Bake on slightly greased cookie sheets at 350 degrees for 7 to 9 minutes watching carefully that sugar does not burn.
- Dough can be made one to two days in advance. Also once shapes are cut the uncooked cookies can be frozen in individual layers. Once frozen, they can be stacked. Decorating and baking can then happen on another day.
1950 Recipe – Jean Hansen