Tag Archives: Finnish Browned Butter Teaspoon Cookies

RECIPE Finnish Browned Butter Teaspoon Cookies from Scandinavian Classic Baking

Pat Sinclair’s Scandinavian Classic Baking (from Pelican Publishing Company) includes this excellent recipe for Finnish Browned Butter Teaspoon Cookies. Click here to see a separate Bakery Boy Blog post with a review of the book.

Finnish Browned Butter Teaspoon Cookies. Photo by Joel Butkowski.

(Makes 24 sandwich cookies)

1 cup                     butter

2 cups                   all-purpose flour

½ teaspoon         baking soda

¾ 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. Watch 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° 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 dough.

Shape the cookies by placing about 1 teaspoon of 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 the baking sheet for 2 minutes and remove to a wire cooling rock.

Pat Sinclair

When cookies are cool, spread a scant ½ teaspoon of jam on the flat side of one cookie. Make a sandwich by pressing the flat side of a second cookie onto the jam. Sprinkle the sandwiches with confectioners’ sugar.

PAT’S BAKING TIPS: 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.

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Excerpted with permission from Scandinavian Classic Baking by Pat Sinclair, published in 2011 by Pelican Publishing Company of Gretna, LA; 504-368-1175, www.pelicanpub.com. Review copy provided by the publisher.

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Click here to see the Bakery Boy Blog review of Pat Sinclair’s book.

Click here for a separate Bakery Boy Blog post with a recipe for Scandinavian Apricot Almond Bars from Pat Sinclair’s Scandinavian Classic Baking.

Click here to see a brief video of Pat Sinclair demonstrating her Finnish Brown Butter Teaspoon Cookies recipe during an appearance on Minneapolis-St. Paul television station KARE-11.

For more resources and inspiration, see www.onlinecookingschools.net.

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