Recipes

[sue-p]

I saw this lady demonstrate her Finnish cookies today. The cookies are very small and consist of two cookies held together like a sandwich, using a bit of preserves. They look good!
Interesting recipe ....to use browned butter. I don't have a recipe similar. Also an interesting technique, easing the dough off of a teaspoon to form a cookie flat on one side and round on the other.

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..GOLDEN VALLEY, Minn.-- Baker and author Pat Sinclair stopped by today to share a recipe from her new cookbook, <em>Scandinavian Classic Baking</em>. Pat also showed us a variety of cakes, cookies, and breads that are all featured in the book's collection of traditional recipes.

Pat is hosting a book event and recipe demonstration this Saturday, Feb. 19 at noon at Mill City Museum in Minneapolis.

You can find Pat Sinclair's Scandinavian Classic Baking cookbook is bookstores everywhere. For more information about Pat, visit http://PatCooksandBakes.blogspot.com.

Finnish Browned Butter Teaspoon Cookies

Buttery and tangy, these cookies are always popular on buffets or cookie trays during the holidays. Experiment on the easiest way to press out the cookies using the bowl of a teaspoon and forming the delicate oval shape. The dough is easy to shape because it's slightly dry.

Makes 24 sandwich cookies

1 cup butter
2 cups all-purpose flour
1/2 teaspoon baking soda
3/4 cup sugar
1 tablespoon vanilla
1/3 cup raspberry or strawberry jam
Confectioners' sugar

Brown the butter by melting in a medium saucepan over medium heat. Stir occasionally. When butter begins to foam up, stir constantly until it turns a deep golden brown. You must watch this carefully because at this point the color changes quickly. It takes about 7 minutes to brown the butter. Cool to room temperature, about 1 hour.

Heat the oven to 325 degrees F.

Mix the flour and baking soda together.

Combine the cooled butter, sugar and vanilla in a medium bowl and stir until evenly mixed. Add the flour and mix to form a dough.

Shape cookies by placing about 1 teaspoon dough into the bowl of a teaspoon and pressing against the side of the bowl, leveling the top. Press out cookie, flat side down, onto an ungreased baking sheet.

Bake 10 to 13 minutes or until lightly browned and set. Let cool on baking sheet 2 minutes and remove to a wire cooling rack. When cookies are cool, spread a scant 1/2 teaspoon jam on the flat side of one cookie. Make a sandwich by pressing the flat side of a second cookie to the jam. Sprinkle sandwiches with confectioners' sugar.

Posted by sue-p 2/22/11