Finnish cookies

Votes: 2

Time: 1 hour 25 minutes
Complexity: easily
Quantity: 16 sandwich cookies

This is a shortbread cookie (Finnish: Lusikkaleivat) differs from most Scandinavian Christmas cookies in its distinctive nutty flavor, which comes from toasted brown butter. Toast the butter, knead it into a crumbly dough, and form the cookies with a spoon so they are domed. It is the use of a spoon (Finnish: lusikallinen) gives the cookies their name, and the way the butter is fried gives them their color. Glue two cookies together with jam and dust with powdered sugar. They look elegant, graceful, and festive, and taste simply amazing, melting in your mouth.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

220 g butter
2 cups premium flour
3/4 tsp baking powder
A pinch of fine salt
1 large egg yolk
3/4 cup sugar
1 tbsp vanilla extract
1/4 cup strawberry-plum jam, or from cloudberries
Powdered sugar for sprinkling

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: premium flour, brown butter, eggs

Cooking the dish according to the recipe:

Preheat oven to 160°C. Line 2 baking sheets with parchment paper or silicone mats.
In a small, heavy-bottomed saucepan, melt the butter over medium heat. Cook, swirling the pan occasionally, until the butter is browned and slightly nutty, about 15 minutes. Transfer the butter to a medium bowl, scraping up any browned bits, and let cool slightly.

Meanwhile, in another medium bowl, whisk together the flour, baking powder, and salt.
Whisk the yolk, sugar, and vanilla into the cooled brown butter. Fold the dry ingredients into the butter mixture and knead until smooth but crumbly, like wet sand.
Use a teaspoon (not a measuring spoon, but a serving spoon) to scoop the dough into the bowl. Gently move the spoon back and forth, pressing it against the side of the bowl to compact the dough, and form the cookies into the shape of the spoon. Use your fingers to remove any excess dough from the spoon and transfer the cookies to the baking sheet, maintaining their shape. Make sure you have an even number of cookies, as this will make it easier to make sandwiches later.

Culinary advice

The dough can be prepared several hours in advance and stored at room temperature.
Bake the cookies until golden brown, about 12-15 minutes. Cool almost completely on the baking sheets, then transfer them to a wire rack and cool completely.
Spread 0.5 teaspoon of jam on the flat side of the cooled cookie and top with another cookie. Glue the remaining halves together in the same manner. Lightly dust the cookies with powdered sugar and serve. Store sandwich cookies in an airtight container for 3 days..

Note

The finished cookies can be frozen for up to 2 weeks before assembly, wrapped tightly in plastic wrap and then foil. Before serving, defrost at room temperature and seal with jam..