Serinakaker

These are my very favorite Christmas cookies. Theyre a traditional Norwegian holiday cookie, and one of the few we ever baked in my family. Growing up, the only time there were ever cookies in the house was Christmas. My brothers and I hated only getting cookies once a year, but because of a few failed batches of cookies at other times of the year, we were also convinced that because of some curse, the only time of year that our oven could actually produce decent cookies was at Christmas. Serinakaker are extremely simplebasically just buttery shortbread thumbprint cookies. Yet somehow they taste so much more complex and delicious than you might expect. Theyre so good that one of my friends became completely addicted to them, and last winter, when out cross-country skiing, he got really tired and refused to go any further unless I came skiing by to offer him cookies. Miracle of miracles, my parents stopped by and they happened to be carrying some serinakaker in their pockets this is what we do around Christmas instead of using energy bars, which they offered to him, and he finished the ski tour So yeah, theyre that good. The recipe I have is scrawled in Norwegian, in metric measurements, in an old, falling-apart notebook of my mothers. This version is my attempt at making it understandable for friends and others who wish to be able to make serinakaker.

Serinakaker
Serinakaker

These are my very favorite Christmas cookies. Theyre a traditional Norwegian holiday cookie, and one of the few we ever baked in my family. Growing up, the only time there were ever cookies in the house was Christmas. My brothers and I hated only getting cookies once a year, but because of a few failed batches of cookies at other times of the year, we were also convinced that because of some curse, the only time of year that our oven could actually produce decent cookies was at Christmas. Serinakaker are extremely simplebasically just buttery shortbread thumbprint cookies. Yet somehow they taste so much more complex and delicious than you might expect. Theyre so good that one of my friends became completely addicted to them, and last winter, when out cross-country skiing, he got really tired and refused to go any further unless I came skiing by to offer him cookies. Miracle of miracles, my parents stopped by and they happened to be carrying some serinakaker in their pockets this is what we do around Christmas instead of using energy bars, which they offered to him, and he finished the ski tour So yeah, theyre that good. The recipe I have is scrawled in Norwegian, in metric measurements, in an old, falling-apart notebook of my mothers. This version is my attempt at making it understandable for friends and others who wish to be able to make serinakaker.

  • Preparing Time: 15 minutes
  • Total Time: 30 minutes
  • Served Person: 0
  • Carbohydrate 2.19681666269842 g
  • Cholesterol 1.63333333001956 mg
  • Fat 0.415433332604303 g
  • Fiber 0 g
  • Protein 4.94858333059119 g
  • Saturated Fat 0.22376666621268 g
  • Serving Size 1 1 recipe (74g)
  • Sodium 97.6549999130134 mg
  • Sugar 2.19681666269842 g
  • Trans Fat 0.07447499996272 g
  • Calories 32 calories

Step-by-step

  • Blend the flour, baking powder, and butter together in a bowl until it looks kind of like sand, using your fingers to rub the butter into the flour.
  • Next, blend in the sugar with your fingers.
  • Finally, add the egg and vanilla. I still use my hands for this but you can also use a wooden spoon, and mush, smash, stir, and push the dough until it comes together into a ball (it often seems a bit on the dry side).
  • Once youve formed it into a ball, cover it with plastic wrap and put it in the refrigerator overnight.
  • When you are ready to bake, let the dough warm up a bit; otherwise, it will be nearly impossible to work with.
  • Break off pieces of the dough, and roll them into balls that are about 1 to 1 1/2 inches across, and put on cookie sheets.
  • Once all the dough is made into balls, press your thumb into each to make an indentation. Most of the cookies will crack around the edges as you press into them. If they totally fall apart, just smash them up and roll them into new balls, but if there are just some cracks, thats part of the look.
  • Brush the tops of the cookies with the egg white to glaze.
  • Then sprinkle some pearl sugar and/or chopped almonds into each indentation. (Pearl sugar is a special type of sugar for decoration that looks like tiny white rocks, or something of the sort. If you cant find any, you can use just finely chopped almonds.)
  • Bake the cookies at 350 F for about 16 minutes, until golden.
  • Move to a cooling rack and allow to cool.
  • These cookies are delicious with a cup of coffee in the afternoon, or a mug of hot spiced wine. However, they are the absolute very best as a snack while youre out on the cross-country ski trails, if you happen to be a cross-country skier.
  • They keep for a week or two sealed in cookie tins, and they also freeze and defrost well, if you want to make them ahead.

My Grandma's Secret: Serinakaker, the Christmas Cookie That Conquered a Ski Trip

Christmas. The word conjures up images of twinkling lights, crackling fireplaces, and the aroma of baking spices. But for me, Christmas wouldn't be Christmas without the taste of serinakaker, a traditional Norwegian Christmas cookie. These aren't just any cookies; they're a family heirloom, a recipe passed down through generations, scrawled in my mother's faded Norwegian handwriting within the pages of an old notebook. Growing up, cookies were a rare treat. My brothers and I, with our insatiable sweet tooth, endured a year of cookie-less existence, except for the magical days surrounding Christmas. We'd eagerly await the annual baking marathon, convinced that some mystical Christmas spirit blessed our oven, enabling the creation of perfect, delicious cookies only during this special time.

Serinakaker themselves are deceptively simple. They're buttery, melt-in-your-mouth shortbread cookies, but their flavor is far more complex and nuanced than their humble ingredients suggest. It's a testament to the magic of a well-balanced recipe and perhaps, a little bit of Christmas magic too! I remember one year, a friend, hopelessly addicted to these delectable treats, refused to continue a cross-country skiing trip until he was resupplied. It's true! My parents, ever-prepared for such emergencies (we don't mess around with energy bars at Christmas!), happened to have a stash in their pockets. One bite, and he was back on his skis, energized by the simple pleasure of a homemade cookie.

The recipe itself is a story. The original, written in Norwegian and using metric measurements, is a testament to the enduring power of family traditions. Adapting it for a wider audience has been a labor of love, ensuring everyone can experience the joy of baking – and tasting – these extraordinary cookies. I still use my hands when mixing the dough, following my grandmother's method. There's a certain tactile connection, a sense of familiarity, that I haven't been able to replicate with any electric mixer. The process becomes a meditative experience; a moment to connect with the generations of women who have baked these cookies before me.

The Secret to Serinakaker Success: The beauty of these cookies lies in their simplicity. It's the subtle balance of ingredients, the gentle touch when forming the dough, and the anticipation of their golden perfection in the oven. The thumbprint indentation, a hallmark of the cookie, allows for a delightful sprinkle of pearl sugar or chopped almonds, adding both visual appeal and a textural contrast.

More Than Just a Cookie: Serinakaker are more than just a festive treat; they're a symbol of family, tradition, and the simple joys of baking. The process of making them, from the blending of the flour and butter to the final sprinkle of pearl sugar, is a journey in itself. It's a time to connect with loved ones, share memories, and create new ones. The aroma filling the kitchen as they bake is enough to bring a smile to anyone's face, transporting them to a world of warmth, comfort, and pure Christmas joy. And yes, they're undeniably the best snack imaginable on a cold winter's day, especially if you're cross-country skiing. But, frankly, they're perfect anytime.

So this Christmas, I encourage you to try your hand at making Serinakaker. It's a recipe that's easy to follow, yet yields a result that's surprisingly extraordinary. It's a testament to the fact that sometimes, the simplest things in life are the most rewarding. And if you happen to be out on a snowy cross-country ski trail, don't forget to pack a few in your pocket – you might just need them to conquer that last uphill stretch!

Beyond the Recipe: A Taste of Home

These cookies represent more than just a recipe; they embody the warmth and spirit of the holidays and family traditions. The ingredients are simple, but the result is anything but. It's in the careful blending of the flour and butter, the gentle press of the thumb into each cookie, the anticipation of that golden-brown perfection emerging from the oven. This isn't just about baking a cookie; it's about connecting with generations past, creating new memories, and sharing the joy of the season.

The act of baking itself becomes a meditative process, a chance to slow down, appreciate the simple things, and savor the aromas that fill the kitchen. It’s a tradition that connects us to our heritage, binding us to the women who baked these cookies before us. It’s a moment to pause, reflect, and appreciate the things that truly matter in life: family, tradition, and the pure, unadulterated pleasure of a perfectly baked cookie.

This recipe is more than just instructions; it’s a story whispered through generations, a testament to the simple magic of Christmas, and a celebration of the enduring power of family traditions. I invite you to experience this magic for yourself.