Holiday baking is a tradition that many descendants of Norwegian immigrants in North Dakota and Minnesota have carried on and shared, much to the delight of their friends and neighbors.
Over the years, I’ve been fortunate to have sampled some of the finest Norwegian holiday goodies, including rosettes, krumkake, fattigman and rommegrot. And that despite not having a bit of Norwegian blood.
But as other non-Norwegians know, our Scandinavian neighbors, friends and relatives through marriage are most generous with their holiday treats.
I was reminded of this today when my old friend and colleague, Chuck Haga, a full-blooded Norwegian who would make his Viking ancestors proud, shared the following traditional holiday oatmeal cookie recipe. It’s from the Norwegian Embassy in Washington, D.C.
½ cup butter or margarine
1½ cups regular rolled oats
2/3 cup sugar
1 teaspoon baking powder
1 tablespoon all-purpose flour
Melt the butter in a small saucepan and stir in the oatmeal. Beat egg
until foamy with the sugar. Mix together the baking powder and flour
and stir into the egg mixture along with the oatmeal mixture.
Drop batter, 1 level tablespoon at a time, onto greased and floured
baking sheets, 2 to 3 inches apart.
Bake at 375 degrees for 10 minutes or until golden brown.
Place baking sheets on wire racks to cool, about 1 minute. (Cookies
should still be hot and flexible but cooled until firm enough to