Delicious Classics & New Favorites: 18 Cookie Recipes for the Holidays Recipes from The Kitchn

Peanut Butter & Espresso Truffle Blossoms

Do you have a perfect recipe for cut-out sugar cookies? One that rolls out beautifully and bakes up sturdy yet chewy? What about that killer Nutella cookie recipe the one that will climb to the top of the cookie exchange? We have these for you today and more a list of our own very favorite recipes for this high season of holiday cookie baking.

Peppermint Cream Squares

There are spicy cookies with candied orange slices, and molasses cookies with a sugary lemon glaze. There are toffee chocolate chip bars, and peanut butter-espresso blossoms. There are the standbys, delicious old friends holiday snowballs, pfeffernusse and new classics, like rosemary and brown butter shortbread. Which will be your favorite this year?

TOP ROW
1 Peanut Butter & Espresso Truffle Blossoms
2 Molasses Spice Cookies with Orange Sugar
3 Life-Changing Vegan Thumbprint Cookies
4 Chinese Five-Spice Cookies with Candied Mandarin Oranges
5 Ritz Cracker Cookies

Toffee-Chocolate Chip Shortbread

MIDDLE ROW
6 Vegan Vanilla Almond Sandies
7 Holiday Snowballs
8 Hazelnut & Olive Oil Shortbread
9 Nutmeg-Lemon Pfeffernusse
10 Earl Grey Tea Cookies

Michel Richard's Extremely Chocolaty Chip Cookies

BOTTOM ROW
11 Best Cut-Out Sugar Cookies
12 Spiced Mexican Wedding Cookies
13 Rosemary-Walnut Browned Butter Cookies
14 No-Bake Nutella Peanut Butter Cookies
15 Chewy Molasses Cookies with Crunchy Lemon Glaze

What's your favorite holiday cookie? Any of them on the list above?

Related: Best Cut-Outs & More: 10 Essential Holiday Cookie Recipes

(Images: See linked recipes for full image credits)

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A Nut Butter for the Holiday Season: Chestnut Butter!

Chestnuts roasting on an open fire. Ah, love that song. It's always there to remind me that it's chestnut season, in case I've forgotten. While I love just eating them plain as soon as they come out of the oven, I'm intrigued by the idea of chestnut butter.

Josephine of the blog A Tasty Love Story recently shared her recipe for chestnut butter, which she combined with walnuts for a very "mild and creamy" nut butter, which makes it a good base for a variety of pairings. (Unlike peanut butter, which has a strong, nutty flavor that you have to really want to taste, because it's hard to mask.) She left her version plain, but as she recommends, you could add dates and honey for a sweeter spread, or garlic, herbs, and lemon if you're in the mood for a savory snack.

Get the recipe: Chestnut Butter at A Tasty Love Story

Related: How To Roast and Peel Chestnuts

(Image: Josephine Malene Kofod of A Tasty Love Story)

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Recipe: Peanut Butter and Chocolate Graveyard Dirt Cake Recipes From The Kitchn

I'll be honest: dirt cake has never really been my thing. Most versions involve pudding filled with fake flavoring, gobs of non-dairy whipped topping and Day-Glo gummy worms a dream come true for kids or a big crowd of drunk dudes (more on that later), but I need a little more. Like two layers of homemade pudding, one lightly salted peanut butter, the other dark chocolate, that together taste like the grown up version of a Reese's peanut butter cup, sandwiched between two layers of crumbled cookie. And because it's Halloween, and this is still a dirt cake, it's topped with a fun mini graveyard, made with Nutter Butter cookies and whipped cream ghosts.

I am not officially the dirt cake expert in my house. That honor goes to my husband, Rob, who makes a giant dirt cake every summer for the annual crawfish boil he hosts with friends. Its ingredients are one store-bought chocolate sheet cake, several tubs of Kozy Shack pudding, a package of crushed Oreos and Cool Whip. He serves it in a giant plastic flower pot with flowers sticking out of the top and it is always a hit with the partygoers drunk on beer and crawfish tails.

I am the only naysayer. Every year I try to nudge him into swapping out one of the packaged ingredients for a homemade replacement ("How about whipped cream instead of Cool Whip? Please? I'll whip it for you!") and he keeps refusing, saying that everyone loves his dirt cake, so why would he change it? He's right. His dirt cake is his dirt cake and he doesn't need to change it.

This dirt cake, however, is my dirt cake, so I get to make it exactly how I like. And that means adapting one of my favorite peanut butter and chocolate layered pudding recipes, increasing the salt in the peanut layer and replacing the milk chocolate with imported dark chocolate for a richer flavor with more depth. Although making not one but two puddings from scratch is a good deal more difficult than opening a container of Kozy Shack, that doesn't mean the process is actually difficult. Cornstarch-thickened pudding cooks up quickly, and once the pudding layers are poured over the bottom layer of chocolate cookie chunks, it's waiting for them to chill in the refrigerator that is the killer.

If you plan on making the dirt cake for an occasion other than Halloween, you can skip the decorating just sprinkle cookie crumbs over the top and serve it with whipped cream but for a themed party, the Nutter Butter gravestones and whipped cream ghosts are a must. No matter how dressed up, it's still dirt cake after all. It's supposed to be fun!

Peanut Butter & Chocolate Graveyard Dirt Cake

Pudding recipes adapted from Bon Appetit
Makes 8-10 servings

Toppings
20 chocolate cream sandwich cookies (such as Oreos), divided
8 Nutter Butter cookies, divided
1/2 cup heavy whipping cream, chilled
2 teaspoons powdered sugar
Black or brown icing

Peanut butter pudding
1/2 cup sugar
5 teaspoons cornstarch
1/2 teaspoon salt
1 3/4 cups whole milk
1/2 cup heavy whipping cream
1/2 cup creamy natural peanut butter (made with just peanuts and salt)
1 teaspoon vanilla extract

Dark chocolate pudding
6 tablespoons sugar
2 tablespoons cornstarch
2 tablespoons natural (not Dutch) unsweetened cocoa powder
Pinch of salt
1 1/2 cups whole milk
1/2 cup heavy whipping cream
4 ounces good-quality dark chocolate, finely chopped
1 teaspoon vanilla extract

Place half of the chocolate cookies in the bowl of a food processor and pulse a few times until broken up roughly. Spread evenly onto the bottom of an 8" x 8" x 2" pan. Place the other half of the chocolate cookies in the food processor and process until the cookies are fine crumbs. Set aside. Brush out the food processor bowl with a towel and process 4 of the Nutter Butter cookies into fine crumbs. Set aside. (If you don't have a food processor, you can crush the cookies in a resealable bag with a rolling pin or other heavy kitchen implement.)

Make the peanut butter pudding:
Whisk together the sugar, cornstarch and salt in a large, heavy saucepan. Slowly whisk in the milk, followed by the cream. Bring the mixture to a boil over medium heat, whisking frequently to keep it from sticking to the bottom of the pan. Boil, whisking constantly, until the mixture is thick, about 30 seconds. Whisk in peanut butter and boil, whisking frequently, until thick again, about 1 minute. Remove from the stove and whisk in the vanilla. Pour over chocolate cookie crumbs in the pan and smooth surface with an offset spatula. Refrigerate uncovered while making the chocolate pudding.

Make the dark chocolate pudding:
Whisk together the sugar, cornstarch, cocoa powder and salt in a large, heavy saucepan, making sure to break up any cocoa powder lumps. Slowly whisk in the milk, followed by the cream. Bring the mixture to a boil over medium heat, whisking frequently to keep it from sticking to the bottom of the pan. Boil, whisking constantly, until the mixture is thick, about 30 seconds. Whisk in chopped chocolate and boil, whisking frequently, until chocolate has melted and pudding is thick again, about 1 minute. Remove from the stove and whisk in the vanilla. Let cool for 5 minutes. Pour over peanut butter pudding and smooth surface with an offset spatula. Refrigerate uncovered for 2 hours.

To decorate: Decorate the 4 remaining Nutter Butter Cookies with icing to look like gravestones. Sprinkle the chocolate cookie crumbs evenly over the surface of the chocolate pudding. Press the "gravestones" vertically into the pudding and make a pile of Nutter Butter cookie crumbs at the base of each. Whip remaining 1/2 cup heavy whipping cream and powdered sugar until firm peaks form. Pipe or spoon piles of whipped cream next to gravestones and decorate with icing to look like ghosts. Serve with additional whipped cream, if desired.

Additional Notes:
The puddings can be made one day ahead. After chilling uncovered for 2 hours, cover with plastic wrap and refrigerate until ready to decorate. Store the processed cookie crumbs in separate airtight containers.

For a sweeter, more kid-friendly dessert, replace the dark chocolate with good-quality milk chocolate.

Related: Halloween Recipe: Two-Bite Nutella Chocolate Cookies

(Images: Anjali Prasertong)

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The Soapy Sponge Trick, Peanut Butter Treats for Fall, 7 Principles for Slow Cooker Soup, and Freezing Soup in Muffin Tins Most Popular Posts Published October 14 - 20

Happy Saturday, folks! Is it chilly where you are? If so, then you'll want to take a look back at our most popular posts from Soup Week, including our favorite vegetarian soups, 10 ingredients to add to make your soup more flavorful, and a step-by-step guide to making chicken noodle soup. We had few stellar non-soup posts, too, including a roundup of peanut butter treats for Fall, the best way to store celery, and a smart tip to help make washing dishes a little more tolerable. (We said a little!) Enjoy!

15. Muffin Tins: The Best Way to Freeze Single Servings of Soup
14. From Lemon Spinach to Broccoli Cheddar: 10 Vegetarian Soup Recipes for Fall
13. 10 Simple Ingredients to Make Your Soups Even More Delicious
12. The Best Way to Store Celery
11. Crock-Pot Cooking: 7 Principles For Making Better Soup in the Slow Cooker
10. Dull Soup? Fix It With Just One Ingredient

9. Peanut Butter Popcorn & Oatmeal Cookies: 10 Peanut Butter Treats for Fall

8. Roasted Vegetable Soup with Herb Dumplings

7. Hate Washing Dishes? Try the "One Soapy Sponge" Trick

6. Baked Potato Soup With Bacon, Green Onion & Cheddar

5. Kitchen Before & After: Kathryn's Sonoma Garden Makeover

4. Fall Breakfast Recipe: Pumpkin Muffins with Eggnog Cream Cheese Swirl

3. Soup Left Out Overnight: Is It Still Safe to Eat?

2. How To Make Easy Chicken Noodle Soup

1. The Power of Soup: 20 Soup Recipes to Warm and Satisfy

Previous Hot Posts: Surprising Slow Cooker Recipes, How To Get Grease Out Of Clothes, Budget Wine Bottles, and the Best Pizza Dough Ever

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What's Cooking This Weekend? Weekend of October 20-21, 2012

Chorizo Soup with Shiitake Mushrooms & Chickpeas

Happy weekend, fellow soup-makers and stew-stirrers! Are you hovering over a pot of hot and creamy soup for weekend eating? Or planning a vat of vegetable soup? I'm thinking about mushroom soup, brisket in the slow cooker, and maybe something with peanut butter. What about you? We love to hear what you're cooking tell us what's happening in your kitchen this weekend!

(Image: Faith Durand)

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Baked Elements by Matt Lewis and Renato Poliafito New Cookbook

When a craving hits, it hits hard. You need chocolate now. Or caramel. Or maybe just a really big spoonful of peanut butter. Paging through Baked Elements felt like a whirlwind tour of every craving I've ever had. Since the book is organized around ten of the most crave-inducing ingredients in a baker's pantry, I'm thinking that's the whole point.

Quick Facts

Who wrote it: Matt Lewis and Renato Poliafito, authors of Baked and Baked Expectations

Who published it: Stewart, Tabori & Chang

Number of recipes: 75 recipes

Recipes for right now: Crunchy Peanut Butter Banana Bread, Turtle Thumbprint Cookies, S'more-Style Chocolate Whiskey Pudding, Pumpkin Cheesecake Bars, Chocolate-Chunk Pumpkin Bread Pudding, Brown Butter Snickerdoodles

Other highlights: The "elements" referred to in the title are none other than the authors' 10 favorite ingredients: peanut butter, lemon and lime, caramel, booze, pumpkin, malted milk powder, cinnamon, cheese, chocolate, and banana. What do you know, those are some of our favorite ingredients, too!

With each chapter focused on a different core ingredient, we end up with a remarkably diverse collection of recipes that will serve us quite nicely when the next craving strikes. Most of these recipes are recognizable American classicsbrownies, buns, cookies, and cakesthat have been tweaked and prodded to new heights of dessert glory.

Who would enjoy this book? Bakers looking for new inspiration, particularly for the upcoming holidays; anyone who found themselves nodding along as they read the list of the authors' "elemental ingredients"!

Find the book at your local library, independent bookstore, or Amazon: Baked Elements: Our Ten Favorite Ingredients by Matt Lewis and Renato Poliafito

Visit the authors' website: Baked NYC

(Images: Emma Christensen)

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Trader Joe's Peanut Butter Recall Expands To Include Other Nut Butters Food Safety News

Last Friday Trader Joe's announced it was recalling its Salted Valencia Peanut Butter because of reports it was contaminated with a rare strain of salmonella. Now Sunland, Inc, the company that makes Trader Joe's peanut butter, says it is recalling all the nut butters in its product line, including those made for Target's Archer Farms and Earth Balance.

The Trader Joe's products affected by the recall include:

Trader Joe's Valencia Peanut Butter with Roasted Flaxseeds, Crunchy and Salted, 16 oz
Trader Joe's Valencia Creamy Salted Peanut Butter with Sea Salt, 16 oz
Trader Joe's Almond Butter with Roasted Flaxseeds, Crunchy & Salted, 16 oz.

See the full list of products affected in Sunland's official press release. If you have one of these butters in your pantry, you should a) obviously NOT eat it, and b) take it back to the store immediately for a refund.

Read More: Peanut Butter Recall Widens To Other Nut Butters After Salmonella Outbreak The Salt

Related: Unsafe Food Handling: Do You Say Anything To Your Host?

(Image: US Food Safety)

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Just Like Mom's: What Sandwiches Did You Grow Up With?

My mom is a great cook, but she is an especially beautiful sandwich maker. She could whip up an extra-tasty Reuben, or for something more unusual, a peanut butter and tomato sandwich. The idea of sitting at the kitchen table eating Mom's homemade sandwiches (even the weird ones!) is enough to make me nostalgic. What kind of sandwiches did you grow up with?

My husband doesn't have quite the family sandwich memories that I do, but he fondly remembers his grandfather making grilled cheese with roast beef and tomatoes and Monte Cristos.

Do you have a sandwich that feels like a classic in your home? Is it traditional like a reuben or something a little quirky like chopped liver and radish? Share your own favorites in the comments below!

Related: 5 Pretty & Bizarre Peanut Butter Sandwiches

(Image: Flickr member kimberlykv licensed for use by Creative Commons)

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Saveur's Best 2-Ingredient Sandwiches

When it comes to sandwiches, sometimes less is better. You can try piling on the ingredients and condiments, but in the end, it's hard to beat the perfect combination of ripe summer tomato with avocado on whole-grain bread, or sliced radishes and salted butter on a baguette. Saveur celebrates this simplicity with a gallery of their favorite 2-ingredient sandwiches, including several surprising pairings.

Some of the sandwiches in the gallery includes some familiar favorites, but there are quite a few intriguing combinations, such as apple butter and smoked gouda on sourdough, ham and sliced hard-boiled egg on white, and peanut butter and bacon (!) on whole-wheat.

They missed a few of my own personal favorites: arugula and prosciutto on a baguette, peanut butter and banana on toasted whole wheat, and hummus and sliced cucumber on pita bread.

Check it out: Perfect Pairs: 2-Ingredient Sandwiches at Saveur

What are your favorite 2-ingredient sandwich combinations?

Related: Simple Pleasures: Cheese and Onion Sandwich Recipe

(Image: Helen Rosner/Saveur)

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Wholesome Snack Recipe: Whole Wheat Peanut Butter & Jelly Pockets Recipes from The Kitchn

Peanut butter and jelly never gets old. My fondness for this classic combo has only grown stronger since my days of pulling crustless peanut butter and jelly sandwiches from my Care Bears lunch box. These baked pockets give us just the slightest twist on the classic. All the great peanut flavor and sticky jam, but made ahead (and frozen!) for easy lunches through the week.

There's a double dose of peanut in these calzone-like sandwiches. Some peanut butter gets mixed into the whole wheat crust, making it tender and flavorful, and then another few spoonfuls are tucked into the middle along with the jam. If you don't like peanut butter or are allergic to it, any other nut or seed butter would work just fine here.

As for the jam, I really like something with some whole fruit chunks. This makes the sandwich feel more substantive, and I love the rich fruit flavor. Bonne Maman's strawberry jam hits the spot for me every time.

The palm-sized version of these pockets are the perfect afternoon snack and while the bigger ones work as lunch. Pack frozen pockets straight from the freezer and they'll be thawed by the time you're hungry. You can eat them as is or warm them in the toaster.

This is our much-loved PB&J, just dressed in a different package. Less messy, more classy, still just as tasty.

Whole Wheat Double Peanut Butter & Jelly Pockets

Makes 8 sandwich-sized pockets or 16 snack-sized pockets

For the dough:
1/2 cup warm water (not hot or boiling)
2 teaspoons active dry or instant yeast
1/4 cup creamy peanut butter
2 tablespoons honey
1/2 cup milk, whole, 2%, or skim
1 1/2 cups whole wheat flour
3/4 cup all-purpose flour, plus extra for kneading
1 teaspoons salt

For the pockets:
1 cup jam or jelly
1 cup peanut butter, creamy or chunky
1/4 cup of milk

Mix the water and yeast together and let sit for about five minutes until the yeast is dissolved. Warm the peanut butter and honey in 15 second bursts in the microwave until they have softened enough to stir together easily. Stir the milk into the peanut butter and honey (some peanut butter chunks are fine), then stir this mixture into the yeast. Add the flour and salt to the bowl and stir until a shaggy dough is formed.

Sprinkle a little all-purpose flour onto a clean work surface and turn out the dough. Knead the dough for 5-7 minutes, until the dough is smooth and elastic. Add more flour as needed to keep the dough from sticking to your hands or the work surface, but try to be sparing. It's better to use too little flour than too much. If you get tired, stop and let the dough rest for a few minutes before finishing kneading.

Clean the bowl you used to mix the dough and film it with a little olive oil. Set the dough in the bowl and turn it until it's coated with oil. Cover with a clean dishcloth or plastic wrap and let the dough rise until it has doubled in bulk, 1-2 hours.

Heat the oven to 425F. Line a baking sheet with parchment and set it near your work surface.

Turn out the dough onto a lightly floured work surface. Divide the dough in half. Set half aside and cover with a kitchen towel to keep from drying out.

Working with the first half of dough, divide into 8 pieces for sandwich-sized pockets (or 16 pieces of snack-sized pockets). Using a floured rolling pin, roll each of the pieces into a circle roughly 5-6 inches (or 4-5 inches for snack-sized), and as thin as you can make them. Roll from the center of the dough outwards, as you do for pie dough. If the dough starts to shrink back on you, let it rest for five minutes and try again.

In the center of half of the rounds, spread a 2 tablespoons of peanut butter topped by 2 spoonfuls of jam (or 1 tablespoon each for snack-sized). Leave at least an inch of clean border around the edges. Brush this edge with a little milk and top with another circle of dough. Use the tines of a fork to firmly seal the edges.

Transfer the pockets to the parchment-lined baking sheet, spaced an inch apart. Bake for 15 minutes, until the edges of the pockets turn golden-brown. Let the pockets cool for a few minutes on the baking sheet, then transfer to a cooling rack to finish cooling. Repeat with the second half of the dough.

Store baked pockets in an airtight container on the counter for up to a week. If desired, toast the pockets before eating. Pockets can also be wrapped individually in plastic wrap and frozen for up to three months. Frozen pockets can be thawed and eaten as is, toasted, or briefly microwaved.

Notes:

Subbing the Peanut Butter: You can replace the peanut butter with any other nut or seed butter you prefer.

Subbing the Dairy: You can replace the milk with any non-dairy milk.

Filling Variations: PB & banana, PB & honey, Nutella, Nutella and bananas

Related: How to Make Calzones (And Freeze Them For Later!)

(Image: Emma Christensen)

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Jammy Biscuits, Easy Bite-Sized Snacks & 15 Ways to Eat Peanut Butter Friday Flashback

It's time to squeeze every last tomato and ripe berry out of summer before cooler weather rolls in. From this time last year, we have an extra-pretty plum pie, a round-up of terrific end-of-summer vegetable recipes, and some delicious biscuits with jammy middles. Let's go!

PICTURED ABOVE, LEFT TO RIGHT
Perfect Biscuit Recipe: Grand Central Bakery Jammers
End of Summer Prune Plum Pie
Drink Recipe: Sparkling Rosemary Limeade
Shan's World Traveler Kitchen
15 Sweet & Sensational Ways to Eat Peanut Butter
Weekend Meditation: Instant Noodle Bowl Supper

NOT PICTURED ABOVE
Eggplant, Tomatoes, Corn: 15 Glorious Vegetable Dishes
Braised Beef Stroganoff with Pappardelle
Easy to Prepare Bite-Sized Snacks
Quick Family Meals: Savory Pies
Make Eggs the Star: 5 Incredible Edible Egg Nests
Beyond Muffins: 8 New Ideas for a Handheld Breakfast

Previous Friday Flashback: Cheesy Tomato Tart, Secret Banana Messages & 20 Great Lunchbox Recipes

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Low-Fat, High-Protein & Gluten-Free: Peanut Flour Ingredient Spotlight

The more I hear about peanut flour, the more intrigued I become. I first came across this product while researching African peanut soups, and then a friend mentioned that she uses peanut flour in her baking all the time. And apparently it's low in fat, high in protein, and gluten-free? Hello! What is this magical ingredient and where can I find some?

Peanut flour is made by grinding the roasted nuts into a thick paste, and then pressing out most or all of the oil. The dry rubble left behind is then further ground into a fine powder that can be used in cooking. Flour made from lightly roasted peanuts will only have a slight peanut flavor, whereas the flour made from dark-roasted peanuts will give food a more robust and forward peanut flavor.

The list for how to use peanut flour stretches out the door. You can add a few tablespoons to smoothies for a protein boost and to add thickness. Likewise, mix it with soups and sauces to thicken and give a creamier texture. Peanut flour can be used for breading meat and fish, made into a creamy vinaigrette, or even reconstituted with water for a low-fat peanut butter substitute.

When used in cookies, muffins, cakes, and breads, peanut flour adds a subtle nutty essence. It won't form gluten like wheat flours, so it's best when used in combination with wheat flours or gluten-free flour mixes.

Some gourmet food stores and co-ops will carry peanut flour, but you'll have more luck finding it online (see below). Since the most of the oils have been removed, the flour will keep in the cupboard for several months without going rancid. If it's very warm, or if you use the flour very infrequently, storing the flour in the fridge or freezer can extend its shelf-life.

Do you have peanut flour in your cupboard? How do you use it?

Sources for Peanut Flour

Montebello Kitchens
Byrd Mill
Nuts.com

Related: No-Bake Dessert Recipe: Malted Peanut Butter Rice Crispy Squares

(Image: Montebello Kitchens and Byrd Mill)

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Flatbread Recipe: Norwegian Potato Lefse Recipes from The Kitchn

Some food lovers collect spices, others collect vintage cake stands. I collect recipes for flatbreads. I love them. Can't get enough. Lefse, in particular, is a flatbread I've been eyeing for some time now. You might even say it's my birthright.

I grew up in Minnesota with my Christensen relatives and Lutsens, Knudsens, and Olsens for neighbors: all of us descended from Scandinavian settlers to the area. And though I heard plenty of stories about lefse, lutefisk, and all the other traditional foods of my forebears, by the time I came on the scene, we were more likely to have mac and cheese on our table.

But my interest in my culinary heritage has been growing over the past few years, helped along in no small part by a growing global interest in Nordic cuisine. Every church and community cookbook I've inherited has scores of these "Old World" recipes, and without fail, several of them are for lefse.

Lefse is a humble sort of flatbread, made as it is from leftover mashed potatoes. Work in a little flour, roll it out flat, and cook it on the stovetop for dinner! This makes a thin and soft flatbread that's more substantial than a crpe but more delicate and chewy than a flour tortilla.

The most quintessential way to eat lefse is to spread it with sweet butter, sprinkle with cinnamon and sugar, and then roll it up. This is makes an afternoon snack of surpassing quality. You can also spread them with jam and peanut butter, cream cheese, or nutella, or you can go the savory route and wrap up a few slices of deli meat with cheese.

Lefse? Check! Getting in touch with my roots couldn't be tastier.

Norwegian Potato Lefse

Makes 16 small flatbreads or 8 large flatbreads

You can substitute two cups of leftover mashed potatoes for the mashed potatoes in this recipe.

1 pound starchy or all-purpose potatoes
1/4 cup unsalted butter, room temperature
1/4 cup heavy cream
1/2 teaspoon of salt, plus more to taste
1 - 1 1/2 cups all-purpose flour
For serving: butter, cinnamon-sugar, jam, peanut butter, cream cheese, cold cuts, cheese slices, gravlax, or any other topping your inner Norwegian desires

Peel the potatoes and cut them into large, uniformly-shaped chunks. Place in a small saucepan and cover with cold water. Over medium-high heat, bring the water and the potatoes to a gentle boil. Cook until the potatoes are very soft and easily pierced with a fork, 10-12 minutes from the start of the boil. Drain the potatoes and transfer to a mixing bowl.

Using a potato masher, potato ricer, or a dinner fork, mash the potatoes as thoroughly as possible; you don't want any lumps. Cut the butter into small chunks and mix it with the potatoes. Add the cream and salt. Keep mixing until the butter and cream are completely absorbed. Taste and add more salt if desired.

Transfer the potatoes to a storage container and refrigerate overnight or up to three days.

When ready to make the lefse, clear a large workspace for dividing and rolling out the flatbreads. Lefse are traditionally made with grooved wooden rolling pins, but a standard rolling pin will do the job just fine. A pastry scraper or sturdy spatula for lifting and transferring the rolled-out flatbreads is also handy.

Mix the mashed potatoes with 1 cup of the flour. At first this will be very crumbly and floury, but the mixture will gradually start coming together. Turn the dough out on the counter and knead once or twice to bring it together into a smooth ball. Roll it into a thick log and then divide it into 16 equal portions for small 6-8" lefse or 8 equal portions for large 10-12" lefse.

Roll each portion of dough between your palms to form a small ball. Cover all the balls with a clean dishtowel off to one side of your workspace.

Set a cast iron skillet or flat grill pan over medium-high heat. When a bead of water sizzles when flicked on the pan, it's ready.

Dust your workspace and rolling pin lightly with flour. Roll one of the rounds of dough in the flour and then press it into a thick disk with the heel of your hand. Working from the center out, roll the dough into as thin a circle as you can manage. Lift, move, and flip the dough frequently as you work to make sure it's not sticking. Use more flour as needed.

Roll the lefse gently onto the rolling pin, as if you were transferring pie dough, and lay it in the skillet. Cook for 1-2 minutes on each side until speckled with golden-brown spots. Transfer the cooked lefse to a plate and cover with another clean dish towel.

While one lefse is cooking, roll out the next one. Keep all the cooked lefse under the towel to keep them warm and prevent them from drying out. If the lefse start to stick to the pan, melt a small pat of butter in the pan and wipe it away with a paper towel to leave only a very thin coating of fat on the pan.

Spread the lefse with your topping of choice and roll it up to eat. Leftover lefse can stacked with wax paper between the layers to prevent sticking and kept refrigerated for up to a week or frozen for three months. They can be eaten cold from the fridge or warmed for a few seconds in the microwave.

Related: Family History: How to Document Recipes that Aren't Written Down

(Image: Emma Christensen)

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