One of my good friends was recently explaining how much she missed her Norwegian grandmother's Christmas cookies. She recalled them as a simple butter cookie marked by her grandmother's thumbprint and sprinkled in sugar. I took note of all of the details and luckily, I was able to find a recipe that matched her description.
I gathered up all of the ingredients and got to work. These treats turned out to be simple and dense butter cookies, perfect for a quick dip in a cup of coffee. While the thumbprint was not her grandmother's, she was thrilled to receive a plate full of such a familiar cookie. If you want to give these traditional Scandinavian cookies a try for your holiday, keep reading.
This orange-yellowish fruit is native to China and can be eaten raw, dry, or cooked. The two most common types of persimmons vary greatly in taste. The astringent variety (hachiya) should only be eaten when it is very ripe and softened, otherwise it has a chalky taste, while the nonastringent fruit (fuyu) can be eaten when it's much firmer and crisper. The taste of the flesh can vary from mild to very sweet, like an apricot or mango, and can be used in cookies, cakes, puddings, stews or curries, and salads.
On my first try, the sauce turned into a 
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Anytime I bake a recipe that requires the rolling of dough (pizza, pie, cracker, etc.), I get a little scared. What can I say? Dough is intimidating. That's why, whenever I can make it easier on myself, I do! Many recipes will have you place the rolled, ready-to-be-baked dough on parchment paper. When this happens, I recommend rolling the dough out directly on the parchment paper. None of the dough gets stuck to the kitchen counter. To move the rolled dough to the pan, you simply lift the entire thing, parchment paper included. 