SPOON COOKIES: LUSIKKALEIVAT (FINLAND)
Scandinavia is known for all kinds of cookies, mostly flavored with anise or lemon. The flavor we found most compelling in cookies from all over Scandinavia, however, was brown butter - it's nutty, rich and delicious, and pairs perfectly with a tart fruit jam. These cookies get their elegant shape from the teaspoons used to form them.
Provided by Food Network Kitchen
Categories dessert
Time 1h25m
Yield about 32 sandwiched cookies
Number Of Ingredients 9
Steps:
- Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment paper or silicone baking mats.
- Melt the butter in a small, heavy-bottomed saucepan over medium heat. Continue to cook, swirling the pan occasionally, until the butter browns lightly and smells slightly nutty, about 15 minutes. Transfer the butter to a medium bowl -- be sure to get all the tasty brown bits -- and cool slightly.
- Meanwhile, whisk the flour, baking powder and salt in another medium bowl.
- Whisk the egg yolk, sugar and vanilla into the cooled browned butter.
- Stir the dry ingredients into the butter mixture to make a uniform but crumbly dough that looks like wet sand.
- Scoop out dough with a small teaspoon (the kind you set the table with, not the ones you measure with). Rock spoon gently back and forth against the side of the bowl, packing the dough into the spoon, then scrape/slide the spoon against the inside of the bowl to make spoon-shaped cookies. Trim excess dough with your fingers and slide out onto the prepared pans, preserving their shape. (Try to make sure you form an even number of cookies, since these sandwich together.)
- Bake cookies until just browned, about 12 to 15 minutes. Cool almost completely on the baking sheets, and then transfer cookies to a rack to cool.
- When cool, spread 1/2 teaspoon jam on the flat side of a cookie, and then sandwich together with a second cookie. Repeat until all cookies have met their match. Lightly dust the cookies with the confectioners' sugar. Serve.
- Busy baker's tips: The dough can be prepared several hours ahead and stored at room temperature. Freeze baked cookie halves wrapped tightly in plastic wrap, followed by aluminum foil for up to 2 weeks. When ready to serve, defrost at room temperature and assemble as desired. Store sandwiches in an airtight container for up to 3 days. Do not store with crisp cookies, as moisture from the jam will soften the texture of other crisp cookies.
- Copyright (c) 2007 Television Food Network, G.P., All Rights Reserved
FINNISH BUTTER COOKIES
Make and share this Finnish Butter Cookies recipe from Food.com.
Provided by berry271
Categories Dessert
Time 3h30m
Yield 4 dozen cookies, 20 serving(s)
Number Of Ingredients 6
Steps:
- Cream butter and 1/4 cups sugar.
- Stir in almond extract.
- Add 1 1/4 cups flour and mix well.
- Knead in remaining 3/4 cups flour.
- Cover and chill at least 2 hours.
- Roll out onto a lightly floured surface to 1/4 inch thickness.
- Cut with a 1 1/2-2 inch cookie cutter.
- Place on ungreased baking sheets.
- Beat egg white until foamy and brush over cookies.
- Sprinkle with remaining 2 tablespoons sugar and almonds.
- Bake at 350 F until lightly browned, about 7-8 minutes.
Nutrition Facts : Calories 126.8, Fat 7.8, SaturatedFat 4.5, Cholesterol 18.3, Sodium 63.8, Carbohydrate 12.4, Fiber 0.5, Sugar 2.6, Protein 1.9
FINNISH CHRISTMAS COOKIES
"My friend bakes these cookies at Christmas," says Judith Outlaw of Portland, Oregon. "They're popular at cookie exchanges, but my friend's husband urges her not to trade any of them!"
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 6 dozen.
Number Of Ingredients 6
Steps:
- In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Gradually beat in flour and mix well. Cover and refrigerate for 1 hour. , Roll out onto a well-floured surface to 1/4-in. thickness. Brush lightly with egg. Sprinkle with almonds and sugar if desired. Using a fluted pastry cutter or knife, cut into 2x1-in. strips. Place 1 in. apart on ungreased baking sheets. , Bake at 350° for 10-12 minutes or until lightly browned. Cool on wire racks.
Nutrition Facts : Calories 89 calories, Fat 6g fat (3g saturated fat), Cholesterol 16mg cholesterol, Sodium 42mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 0 fiber), Protein 1g protein.
FINNISH STAR COOKIES (JOULUTORTTU)
A rich cream-cheese dough flecked with lemon zest is filled with sweet-tart raspberry preserves in these festive pinwheel cookies known as joulutorttu, which means Christmas tart in Finnish.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 18
Number Of Ingredients 9
Steps:
- Whisk together flour, baking powder, and 1/2 teaspoon salt in a medium bowl. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and cream cheese on medium speed until well combined, about 1 minute. Add sugar and lemon zest and continue to beat until fluffy, about 2 minutes. Add 1 egg and beat until combined. Beat in flour mixture on low speed until combined. Divide dough in half. Shape each half into a square, wrap in plastic, and refrigerate until firm, 1 to 2 hours.
- Preheat oven to 325 degrees. Line two baking sheets with parchment paper.
- Remove one-half of dough from the refrigerator. On a lightly floured sheet of parchment, roll out dough into a square about 1/8 inch thick. Cut out squares using a 3 1/2-inch square cutter, then carefully transfer to prepared baking sheets, spaced about 1 1/2 inches apart. If dough becomes too soft, transfer parchment with dough to a baking sheet and refrigerate until firm.
- Place 1 teaspoon preserves in the center of each square. Using a small paring knife, cut 1 1/4-inch slits diagonally from each corner toward the filling. Fold every other tip over to cover filling, forming a pinwheel. Press lightly to seal. If dough becomes soft, refrigerate until firm.
- Lightly beat remaining egg with remaining pinch of salt. Using a pastry brush, lightly brush tops of cookies with egg wash. Bake until edges are golden and cookies are slightly puffed, 15 to 20 minutes. Let cool on sheets 5 minutes, then transfer cookies to a wire rack to cool completely. Repeat with remaining dough.
More about "finnish butter cookies recipes"
FINNISH BUTTER COOKIES RECIPE - BAKING AND DESSERTS
From allbakingrecipes.com
FINNISH BUTTER COOKIES - BIGOVEN
From bigoven.com
10 BEST FINNISH COOKIES RECIPES | YUMMLY
From yummly.com
PIPED CHOCOLATE BUTTER COOKIES - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
FINNISH STAR COOKIES -JOULUTORTTU - WHISKING UP YUM
From whiskingupyum.com
FINNISH BUTTER COOKIES RECIPE | RECIPELAND
From recipeland.com
LUSIKKALEIVäT: FINNISH SPOON COOKIES | THE SUNDAY BAKER
From sundaybaker.co
FINNISH BUTTER COOKIES RECIPE - BAKER RECIPES
From bakerrecipes.com
LEENA'S FINNISH SLICE COOKIES - THE CULINARY CELLAR
From theculinarycellar.com
FINNISH SPOON COOKIES-LUSIKKALEIVäT - SCANDICUISINE
From scandicuisine.com
FINNISH BUTTER COOKIES - THE HOUSE OF ELYN RYN
From thehouseofelynryn.com
FINNISH RIBBON COOKIES RECIPE - COTTAGE AT THE CROSSROADS
From cottageatthecrossroads.com
FINNISH MERINGUE COOKIES RECIPE - NATASHA'S KITCHEN
From natashaskitchen.com
BROWN BUTTER FINNISH SPOON COOKIES WITH LINGONBERRY JAM RECIPE
From teaandmangoes.com
FINNISH BUTTER COOKIES — OOH AHH YUM
From oohahhyum.com
FINNISH CINNAMON S COOKIES | MY VINTAGE COOKING
From myvintagecooking.com
JOULUTORTTU (FINNISH CHRISTMAS STAR COOKIES) • CURIOUS CUISINIERE
From curiouscuisiniere.com
FINNISH BUTTER COOKIES - RECIPE - COOKS.COM
From cooks.com
FINNISH TEASPOON COOKIES (LUSIKKALEIVäT)
From adamantkitchen.com
BEST DANISH BUTTER COOKIES RECIPE - GOOD HOUSEKEEPING
From goodhousekeeping.com
BAKING BATCHES OF BISCUITS: A FINNISH COLLECTION OF COOKIE RECIPES ...
From finland.fi
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love