Next You Add Just a Pinch of Ammonia...

My American friend Heather knows a lot more about Norwegian cooking (and cooking and baking in general) than I do. She gave me a really old recipe for tebrød, and then, because I think she realizes how fundamentally lazy I am, she came over to my house and made it for me! It's so good and buttery and for the past couple of days I have been gobbling it up! Plus, it's the only recipe I've ever heard of which uses horn salt (ammonia smelling salts), so I decided to share:

Fullu Tebrød
200 g. (14 T.) butter
200 g. (1 cup) sugar
1 t. vanilla sugar (1/2 t. liquid vanilla)
1/2 t. horn salt (ammonia salt)
300 g. (1 1/2 cup) flour
1 egg
ground almonds & sugar
2nd beaten egg

Beat butter and sugar together until light. Add in first egg, vanilla and horn salt. Mix well and add flour. Mix well . Dough will be buttery. Make 3 long logs on large cookie sheet. Brush logs with 2nd beaten egg and sprinkle on almond-sugar mixture. Place in preheated oven (300 F/152 C) and bake until barely golden on edges. Try not to open oven door during baking. Cut logs into 1 inch strips before completely cool. Store in fridge in an airtight container (they dry out very easily).

These cookies are seriously buttery and decadent, and I'm not sure if any will be left by the time Kevin gets home from Asia tonight...I will try my best to restrain myself.