December 12, 2012
This is another one of those cookie recipes that I just had to try. I’ve had them before, but I’ve never actually made them. Since this year we have decided to make every cookie imaginable, these were of course at the top of our list! I didn’t realize that they would be so easy though! I was kind of frightened when I was reading many variations of the recipe online, but once I started at it, I was pleasantly surprised! Not to mention that the name is a bit terrifying. I still have yet to learn how to pronounce them! From now on, we are just going to stick with “spoon cookies” since it makes perfect sense and they are much easier to pronounce =).
This is another one of those traditional cookie recipes that I just had to learn the history of. Aren’t you ever just devouring a cookie and sit back to think about where it may have come from!? If a recipe has never done that to you before, let this one be the first! I mean the name itself just screams “get to know me!”
This cookie obviously comes from a Scandinavian area of the world. I think that’s pretty easy to figure out given it’s name, but did you know if comes out of Finland!? It’s actually most popular these days at Finnish festivals and Christmas markets where rug weaving is a true art! Bet you didn’t know that, did ya? Anyway, this cookie is a Finnish tradition brought over to the good old USA for all of us to enjoy. It’s very popular back in it’s homeland at both Christmas and Easter and everyone and their mother (literally) knows this recipe like the back of their hand.
This recipe is simple people, but you have to make sure you get it right; and getting the brown butter right is the first step. If you’ve never made brown butter before, the task can be daunting, but it can be as equally rewarding. Zach and I cook with brown butter a lot, and it’s one of those things in which practice makes perfect and your patience is rewarded. Brown butter basically involves melting butter on the stove top at a low to medium heat (depending on your stovetop) and letting it continue to bubble and cook until it begins to brown. The problem arises when you let the butter go to far. It can literally go from brown to burnt in a matter of seconds. Once you smell hints of nutty goodness and you see little brown bits forming on the bottom of the pan it’s time to to remove from heat and transfer immediately to a cool dish. Brown butter is great for tossing pasta in and it is equally as great in these cookies. So give it a try sometime. You’ll be pleasantly surprised.
Another important component to this cookie, is getting the spoon shape right. Be sure you use a regular teaspoon (like you would use for tea), not a “measuring” teaspoon. I gather that most of you can handle figuring that one out =). Be sure you really pack that dough in and make sure it’s smooth. Get rid of any excess dough that’s hanging over the edges and be careful when you are slipping it off the spoon and onto the cookie sheet. This dough can crack, so be careful.
I hope you all enjoy this trip back to Finland, and if you’ve never been there give it a go and plan a trip! I’ve never been their either =(. Soon though…Zach *hint hint* Zach…=)
- ½ cup unsalted butter
- 1 cup all purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 egg
- ⅓ cup sugar
- 1 tablespoon pure vanilla extract
- ¼ cup mixed berry jam (or any jam you prefer!)
- Preheat your oven to 325 degree and line 2 cookie sheets with parchment paper. Set aside.
- In a small, but deep skillet or saute pan melt the butter over medium to medium-low heat. As the butter melts, stir it every couple of minutes until the butter begins to brown slightly and you see little dark brown bits begin to form at the bottom of the pan. Keep an eye on it as it can go from brown to burnt in a matter of seconds. Remove the butter from heat and transfer to a large bowl to cool.
- In another bowl, sift together the flour, baking powder and salt. Set aside.
- Once the butter has cooled, whisk in the egg, sugar, and vanilla until it’s slightly yellowed and super creamy.
- Gently stir the dry ingredients into the wet with a heavy wooden spoon until all of the ingredients are incorporated. The dough should be clumpy. If it’s very smooth, you have gone too far.
- Now start forming your cookies. Scoop the dough with a small teaspoon and pack the dough into the teaspoon so that the dough is smooth. If there is any dough poking out the sides of the teaspoon, pinch them off. Slide the cookie off with your thumb, and place on the cookie sheet. You should be able to fit 16 cookie halves on each cookie sheet.
- Bake the cookies for 15 minutes. Remove from the oven and set aside to cool. Once cool enough to handle, remove from the sheets and transfer to a wire rack to cool the rest of the way.
- Once the cookies are COMPLETELY cooled, you can start forming your sandwiches. Place a tiny amount (1/4 teaspoon or so) of jam on one half of a cookie and place another cookie on top. Repeat this step for the rest of the cookies and store in an air tight container for up to 2 weeks.