NORWEGIAN GORO COOKIES
These are some of the traditional Cookies I make every Winter holiday, Thanksgiving & Christmas. Each to me is a miracle of beauty and delight. Rich in butter & spice flavors. I can't imagine what Thanksgiving and Christmas would be without the beauty of our family traditions and heritage. Even with living now in the city...
Provided by Bonnie Beck
Categories Cookies
Time 20m
Number Of Ingredients 7
Steps:
- 1. This is what a Goro Iron looks like. All the other irons are ones we use for different recipes. European baking is deep in tradition and an art. Recipes going back centuries. Some varied in spices, but basically are the same. Some recipes require special cast irons with elaborate beautiful embossing and some are just shaped to fit the recipe; Goro, Munk, Plette, Krumkake, Ableskiver, Heart shaped waffle irons. While some are magnificenly hand carved Springerle molds and rolling pins lovingly passed down from generation to generation. Many Springerle pins and molds are now in private collections, museums, and are valuable, as well as some of the beautiful irons.
- 2. My irons are make by Jotul and Andersen. My Springerle pins are old and cherish. I lovely take very good care of them them.
- 3. Instructions: First cut a piece of thin piece of clean aged wood you are going to save for the next time, or cardboard, paper or stiff plastic to match the inside of your Goro iron.
- 4. Cream the eggs and sugar well. Add the cream, spices, and brandy. Stir in the flour and butter, alternately. Put in the icebox overnight.
- 5. Take the dough out and let warm just a tad in a cool kitchen..maybe 10 minutes. Roll out on a lightly floured surface thinly as possible. Using the piece of wood. cardboard or plastic cut dough into the shape. Leave the pattern together as you will cut them when you are done baking them.
- 6. Cook on top of the stove with your Goro iron until golden brown on both sides. Remove the Goros and trim the edges. Cut the Goros down the lines. Place on brown paper bags cut open to cool.
- 7. You can use 2 cups of potato flour for 2 cups of flour. Also you can use 1/2 butter and 1/2 shortening. (Never do..but you can if your like)
- 8. Store in tin with a tight cover in a cool place.
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Idris Sunday
[email protected]These cookies are a bit too sweet for my taste.
sharavy Nsamba
[email protected]I think these cookies would be even better if they were dipped in chocolate.
shawkat hossain
[email protected]I'm not a big fan of cardamom, but I still enjoyed these cookies.
Juliya Rai
[email protected]These cookies are a great way to use up leftover egg whites.
Muzamil Sheikh
[email protected]Overall, I really enjoyed these Goro cookies and I'll definitely be making them again.
Marvin Felder
[email protected]I found that the cookies browned a bit too quickly, so I had to keep a close eye on them.
Kiran Ail
[email protected]These cookies are a bit fragile, so be careful when handling them.
R.K. Rifat
[email protected]I wasn't sure what to expect from these cookies, but I was pleasantly surprised. They're light, airy, and full of flavor.
Bipeen Mahara
[email protected]These cookies are a great addition to any holiday cookie platter.
Rana Ali Rajpoot
[email protected]I love the crispy edges and the chewy center of these cookies.
Munira Vedio
[email protected]These cookies are a bit time-consuming to make, but they're definitely worth the effort.
Gabrel Morgan
[email protected]I've never had Goro cookies before, but I'm so glad I tried this recipe. They're delicious and look so elegant.
KD Turjo
[email protected]These Goro cookies are a real treat. The batter was a bit tricky to work with, but the results were worth it.
em_ Mahnoor
[email protected]These cookies were so easy to make and they turned out beautifully. I love the unique flavor of the cardamom.
Dipok Kumar
[email protected]Just made these Goro cookies for a party and they were a huge hit! The delicate lace-like texture and the hint of cardamom were amazing. I'll definitely be making these again.