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
These crispy Finnish cookies have a delicate texture and wonderful almond flavor! -Audrey Thibodeau, Gilbert, Arizona
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 4 dozen.
Number Of Ingredients 7
Steps:
- In a small bowl, cream butter and sugar until light and fluffy. Beat in extract. Gradually add 1-1/4 cups flour. Knead in remaining flour. Cover and chill for at least 2 hours. , On a lightly floured surface, roll out dough to 1/4 in. thickness. Cut with a 1-1/2 to 2-in. cookie cutter; place on ungreased baking sheets. Beat egg white until foamy; brush over cutouts. Sprinkle with sugar and almonds. , Bake at 350° for 7-8 minutes or until edges begin to brown. Cool on wire racks.
Nutrition Facts : Calories 56 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 30mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 0 fiber), Protein 1g protein.
PIKKULEIPIENPERUSTAIKINA (FINNISH BUTTER COOKIE DOUGH)
Oh, yum. This is so good. I usually make this around the holidays and it's used as a base for several differant cookies such as Hindbaerkage (Danish Raspberry Ribbons), Mandelkaker (Norwegian Almond Cookies), and PahkindIeiva (Finnish Nut Logs). Or you can just cook it up as it is, and decorate with colored sugar. Posted for Zaar World Tour 05
Provided by Amis227
Categories Dessert
Time 40m
Yield 90-100 cookies, 45 serving(s)
Number Of Ingredients 7
Steps:
- This will yield 2 cups of dough. If you are using it as a starter base, it will depend on the recipe as to how many cookies it will make. Using it by itself, it should yield about 7.5 dozen.
- Preheat oven to 350F (175C).
- Do not refrigerate cookie dough.
- Fill a cookie press with dough as manufacturer directs.
- Select plate and fit onto press.
- Press dough onto an ungreased baking sheet. Sprinkle with colored sugar.
- Bake 10 to 12 minutes or only until cookies are firm and lightly browned around edges. Do not overbake. Cool on a rack.
Nutrition Facts : Calories 72, Fat 4.3, SaturatedFat 2.6, Cholesterol 15.6, Sodium 43.7, Carbohydrate 7.5, Fiber 0.2, Sugar 2.3, Protein 0.9
LUSIKKALEIVäT (FINNISH SPOON BISCUITS)
Bake these delicate jam-filled biscuits at Christmas. They're a Finnish festive tradition, and the secret to their delicious nutty flavour is the brown butter
Provided by GF Member Maria Armishaw
Time 1h27m
Yield Makes 30 biscuits
Number Of Ingredients 7
Steps:
- Heat the oven to 195C/175C fan/gas 51/2 and line two baking sheets with baking parchment.
- Melt the butter in a saucepan over a low heat and cook for 10 mins, stirring regularly, until it turns golden and smells slightly nutty. Keep an eye on the colour as the butter can burn quickly. Immediately pour the butter into a large bowl, add the sugar and vanilla, and mix thoroughly. Leave to cool a little, then sieve in the flour and bicarb.
- Use a large teaspoon to scoop pieces of the mixture and mould them, pushing down slightly to flatten the tops and smoothing away the excess on the sides with a finger. Slide off the spoon and arrange on the prepared baking sheet, flat side down. Repeat with the remaining mixture. Bake for 10-12 mins until light golden. Leave to cool completely.
- Spread a small amount of jam on the flat side of each biscuit. Sandwich with another biscuit. Tip the sugar onto a plate, then roll each of the biscuits in it to coat.
Nutrition Facts : Calories 117 calories, Fat 6 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 8 grams sugar, Fiber 0.4 grams fiber, Protein 1 grams protein, Sodium 0.1 milligram of sodium
PAHKINDIEIVAT (FINNISH NUT LOG)
This is a great little holiday cookie. Easy to make, especially with the kiddies. This uses Pikkuleipienperustaikina (Finnish Butter Cookie Dough) as the base. Posted for Zaar World Tour 05
Provided by Amis227
Categories Dessert
Time 37m
Yield 48 cookies, 24 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 350F (175C).
- Lightly grease a large baking sheet; set aside.
- Divide cookie dough into fourths.
- Rolling each between your hands and a lightly floured surface, shape into ropes, 1/2 inch thick.
- Cut crosswise in 2-inch slices.
- In a small shallow dish, beat egg until well blended and smooth.
- In another small bowl, combine almonds and sugar.
- Roll cookie slices or logs first in beaten egg, then in sugar mixture.
- Place 2 inches apart on prepared baking sheet.
- Bake 12 to 15 minutes or until lightly browned.
- Cool on a rack.
- Note: A good sub for the sugar is vanilla sugar. You can find it in most gourmet or European markets. Or, you can make your own. Place a couple of vanilla beans with your sugar in a tightly sealed canister. The strength will depend on how long you leave it as well as the amount of sugar. It has a very delicate flavor.
Nutrition Facts : Calories 15.7, Fat 1, SaturatedFat 0.1, Cholesterol 8.8, Sodium 7.8, Carbohydrate 1.3, Fiber 0.2, Sugar 1.1, Protein 0.6
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