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Mor Monsen Kake (Traditional Norwegian Christmas Cookie)

Kristin Flor Perret
VP of Brand Marketing

Description

This is a treasured holiday cookie my family has baked for generations. My maternal grandmother was Norwegian, and this elegant treat was always part of our Christmas table.

As a kid, I didn’t gravitate toward it—it looked far too adult with its tidy almond topping and jewel-like currants. But as I got older, it became my favorite. There’s something timeless about its simplicity and richness. The full pound of butter makes for a supremely tender crumb and a refined, delicate texture.

It’s also incredibly practical: easy to make, slice, freeze, and serve. I hope you enjoy it as much as we do.

Ingredients

2 teaspoons unsalted butter (for greasing, or use parchment paper)

1 pound (2 cups) of the best-quality butter you can find, softened

2 cups granulated sugar

4 large eggs

2 cups sifted all-purpose flour

1 teaspoon vanilla extract or vanilla bean paste

1/3 cup slivered almonds

1/4 cup dried currants

Procedure

1. Oven Temperature: 375°F

2. Prepare your pan: Grease a 12” x 8” cookie or jelly roll pan (with sides) using the 2 teaspoons of butter, or line it with parchment paper for easier release.

3. Make the batter: In a large bowl, cream together the softened butter and sugar until light and fluffy. Beat in the eggs one at a time.

4. Add dry ingredients: Mix in the sifted flour and vanilla until fully incorporated.

5. Spread evenly: Pour the batter into the prepared pan and spread it out evenly with a spatula.

6. Top it off: Sprinkle the top with slivered almonds and dried currants.

7. Bake: Bake for 20–25 minutes, or until the edges are golden brown and the center is just set.

8. Cool and chill: Let the pan cool completely at room temperature, then place it in the freezer for 2–4 hours. This helps you get beautifully clean cuts.

9. Slice into diamonds: Once frozen solid, turn the entire cookie block out of the pan. Trim the golden-brown edges. Use a sharp knife or pizza cutter to slice into classic diamond shapes. The diamond cut is traditional and beautiful—perfect for cookie trays or gift boxes.

10. Store & serve: Refreeze the cut cookies until ready to serve. Remove from freezer and let come to room temperature before serving. Serve with coffee, gløgg, or just as a quiet treat during the holidays.