Norwegian Crowns Recipe

Dive into a delicious taste of nostalgia with these Norwegian Crowns cookies! Adapted from a classic 1949 cookbook, this recipe cleverly uses up both raw and hard-boiled egg yolks, making it a wonderfully resourceful treat. Perfect for using leftover egg whites (freeze them for later!), this recipe is easily halved for smaller batches. Get ready to enjoy these delightful, buttery cookies – a unique and flavorful addition to your baking repertoire!

Prep Time 20 mins
Cook Time 48 mins
Calories 69.4 kcal
Protein 2g
Rating 5.0 (1 Reviews)
Norwegian Crowns 20

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Norwegian Crowns

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How to Make Norwegian Crowns

  1. Preheat your oven to 375°F (190°C).
  2. In a large bowl, cream together 1 ½ cups (12 oz) softened butter and 1 ½ cups granulated sugar until light and fluffy.
  3. Beat in 4 large egg yolks (reserve egg whites for another use, or freeze them!) and 1 teaspoon vanilla extract.
  4. In a separate bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking powder, and ½ teaspoon salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  6. Stir in ½ cup finely chopped walnuts or pecans (optional).
  7. Roll the dough into 1-inch balls.
  8. Place the dough balls onto ungreased baking sheets, leaving some space between each cookie.
  9. Bake for 12-15 minutes, or until the edges are lightly golden brown.
  10. Remove from oven and let cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.
  11. Enjoy your delicious Norwegian Crowns cookies!

Nutrition Information (Approximate per serving)

Sodium

1 g

Sugar

8g

Fat

13g

Carbs

2g