FINNISH STAR COOKIES (JOULUTORTTU)
A rich cream-cheese dough flecked with lemon zest is filled with sweet-tart raspberry preserves in these festive pinwheel cookies known as joulutorttu, which means Christmas tart in Finnish.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 18
Number Of Ingredients 9
Steps:
- Whisk together flour, baking powder, and 1/2 teaspoon salt in a medium bowl. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and cream cheese on medium speed until well combined, about 1 minute. Add sugar and lemon zest and continue to beat until fluffy, about 2 minutes. Add 1 egg and beat until combined. Beat in flour mixture on low speed until combined. Divide dough in half. Shape each half into a square, wrap in plastic, and refrigerate until firm, 1 to 2 hours.
- Preheat oven to 325 degrees. Line two baking sheets with parchment paper.
- Remove one-half of dough from the refrigerator. On a lightly floured sheet of parchment, roll out dough into a square about 1/8 inch thick. Cut out squares using a 3 1/2-inch square cutter, then carefully transfer to prepared baking sheets, spaced about 1 1/2 inches apart. If dough becomes too soft, transfer parchment with dough to a baking sheet and refrigerate until firm.
- Place 1 teaspoon preserves in the center of each square. Using a small paring knife, cut 1 1/4-inch slits diagonally from each corner toward the filling. Fold every other tip over to cover filling, forming a pinwheel. Press lightly to seal. If dough becomes soft, refrigerate until firm.
- Lightly beat remaining egg with remaining pinch of salt. Using a pastry brush, lightly brush tops of cookies with egg wash. Bake until edges are golden and cookies are slightly puffed, 15 to 20 minutes. Let cool on sheets 5 minutes, then transfer cookies to a wire rack to cool completely. Repeat with remaining dough.
THE BEST BUTTER COOKIES
Your search is over -- this perfect butter cookie will stay in your recipe box for years. It's crisp, yet tender and perfect for tea for two or cookies for Santa. Plus, you have the choice to make drop cookies or a slice-and-bake version!
Provided by Food Network Kitchen
Categories dessert
Time 45m
Yield 36 cookies
Number Of Ingredients 8
Steps:
- Whisk together the flour, baking powder and salt in a medium bowl. Add the butter and granulated sugar to the bowl of a stand mixer fitted with a paddle attachment. Beat on high speed for a full 2 minutes, scraping down the bowl halfway through the mixing; the butter should be very light and fluffy. Add the egg and vanilla and beat on medium speed until well combined. Add half the dry ingredients and beat on low speed to combine. Scrape down the mixing bowl before adding the remaining dry ingredients and beat to combine. Refrigerate for 1 hour in the bowl for drop cookies, or form into a 1-inch log for slice-and-bake cookies.
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
- Place the turbinado sugar in a small bowl. For drop cookies, scoop the cookie dough with a 1 tablespoon-size cookie scoop and then dip the tops of the cookie dough balls into the sugar. Place onto the prepared baking sheet.
- For slice-and-bake cookies, cut the log into 1/2-inch-thick rounds. Press the tops into the sugar and place on the prepared baking sheet.
- Bake the cookies until slightly puffed and lightly golden on the bottom, about 15 minutes.
FINNISH CARDAMOM COOKIES
Make and share this Finnish Cardamom Cookies recipe from Food.com.
Provided by mersaydees
Categories Dessert
Time 17m
Yield 5 dozen cookies
Number Of Ingredients 7
Steps:
- In large bowl, mix together flour, baking soda, cinnamon and cardamon.
- In another bowl, beat egg until frothy.
- Beat sugar and butter into egg. Mix well.
- Add wet ingredients to dry ingredients. Mix until batter is smooth.
- Drop by teaspoonfuls onto greased and floured cookie sheet.
- Bake in 350° oven for 10 to 12 minutes or until brown.
DANISH BUTTER COOKIES
These staple Christmas cookies, often sold in a decorative blue tin at the grocery store, are similar to sweetened, crispy shortbread but with an unbelievable vanilla-almond flavor. Our homemade version is even better-- soft on the inside, crispy on the outside, with a fresher, lighter and more delicate taste than the industrial made treats. You can serve them plain, or jazz them up with melted chocolate and sprinkles or a maraschino cherry in the middle to give you all the holiday feels.
Provided by Food Network Kitchen
Categories dessert
Time 1h30m
Yield 24 cookies
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F.
- Beat the butter and sugar in a stand mixer fitted with the paddle attachment at medium speed until light and fluffy, about 5 minutes. Mix in the milk, vanilla extract, almond extract and egg.
- Reduce the speed to low and mix in the flour and salt until just combined. Transfer the dough to a pastry bag fitted with a large star tip. Pipe 2-inch circles spaced 2 inches apart onto two ungreased baking sheets. Chill until firm, about 30 minutes.
- Bake until the cookies are just set and the bottoms are slightly golden brown, 12 to 14 minutes. Transfer the cookies to a wire rack to cool completely, about 30 minutes. The cookies can be stored in an airtight container for up to 1 week.
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
Make and share this Finnish Butter Cookies recipe from Food.com.
Provided by berry271
Categories Dessert
Time 3h30m
Yield 4 dozen cookies, 20 serving(s)
Number Of Ingredients 6
Steps:
- Cream butter and 1/4 cups sugar.
- Stir in almond extract.
- Add 1 1/4 cups flour and mix well.
- Knead in remaining 3/4 cups flour.
- Cover and chill at least 2 hours.
- Roll out onto a lightly floured surface to 1/4 inch thickness.
- Cut with a 1 1/2-2 inch cookie cutter.
- Place on ungreased baking sheets.
- Beat egg white until foamy and brush over cookies.
- Sprinkle with remaining 2 tablespoons sugar and almonds.
- Bake at 350 F until lightly browned, about 7-8 minutes.
Nutrition Facts : Calories 126.8, Fat 7.8, SaturatedFat 4.5, Cholesterol 18.3, Sodium 63.8, Carbohydrate 12.4, Fiber 0.5, Sugar 2.6, Protein 1.9
FINNISH CHRISTMAS COOKIES
"My friend bakes these cookies at Christmas," says Judith Outlaw of Portland, Oregon. "They're popular at cookie exchanges, but my friend's husband urges her not to trade any of them!"
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 6 dozen.
Number Of Ingredients 6
Steps:
- In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Gradually beat in flour and mix well. Cover and refrigerate for 1 hour. , Roll out onto a well-floured surface to 1/4-in. thickness. Brush lightly with egg. Sprinkle with almonds and sugar if desired. Using a fluted pastry cutter or knife, cut into 2x1-in. strips. Place 1 in. apart on ungreased baking sheets. , Bake at 350° for 10-12 minutes or until lightly browned. Cool on wire racks.
Nutrition Facts : Calories 89 calories, Fat 6g fat (3g saturated fat), Cholesterol 16mg cholesterol, Sodium 42mg sodium, Carbohydrate 8g carbohydrate (3g 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
WORLD'S BEST BUTTER COOKIES
I tested 8 different butter cookie recipes, looking for the "perfect" butter cookie. It had to be buttery, a little crumbly (like shortbread), and not too sweet. This is the winner. I think these are the Worlds Best Butter Cookie, courtesy of Chef Alice Medrich.
Provided by P48422
Categories Dessert
Time 33m
Yield 48 cookies
Number Of Ingredients 6
Steps:
- Beat the butter, sugar, salt and vanilla together until smooth and creamy.
- Mix in the egg yolk until well incorporated, scraping down the sides of the bowl at least once.
- Add the flour and mix just until incorporated.
- Scrape onto a lightly floured board and knead a few times, just until the dough smooths out.
- Turn onto a sheet of plastic wrap and roll into a log, wrap up and refrigerate for several hours or freeze.
- Before baking, preheat the oven to 325°F.
- Line your baking sheets with parchment.
- Slice the dough into slices about 1/8" thick and place them on the sheets about an inch apart (they won't be spreading very much, but they need air room around each cookie).
- Bake until JUST beginning to turn golden around the edges, about 16-18 minutes.
- Note: you can do many things with these cookies.
- You could roll the dough out and cut shapes.
- You could slice them even thinner and sandwich them with chocolate or jam or lemon curd.
- You could make them and then dip them half into chocolate.
- You could just make them and eat them, which is my favorite.
- Whatever you do, they will be delicious.
Nutrition Facts : Calories 66.5, Fat 4, SaturatedFat 2.5, Cholesterol 14, Sodium 12.9, Carbohydrate 7.1, Fiber 0.1, Sugar 3.1, Protein 0.6
BUTTER COOKIES
These easy butter cookies will melt in your mouth - they're deliciously soft and crumbly. Make and give these as a homemade edible gift
Provided by Georgina Kiely - Digital food editor, bbcgoodfood.com
Time 35m
Number Of Ingredients 4
Steps:
- Heat the oven to 200C/180C fan/gas 6. Beat the salted butter, vanilla and sugar together with an electric whisk until pale and fluffy. Sift over the flour and beat again until just combined. Spoon the dough into a piping bag fitted with a medium star nozzle.
- Pipe the dough in small 5cm swirls on one large or two smaller baking trays lined with baking parchment, spacing them apart to allow for them to spread. Bake for 15-20 mins until pale golden.
- Leave to cool on the trays for 5 mins, then transfer to a wire rack to cool completely.
Nutrition Facts : Calories 122 calories, Fat 8 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 3 grams sugar, Fiber 0.4 grams fiber, Protein 1 grams protein, Sodium 0.07 milligram of sodium
PIPARKAKUT - FINNISH GINGER COOKIES
Piparkakuts are a traditional holiday cookie in Finland. They are usually cut into round scallop shapes, but little boys and pigs are the traditional shapes during the holidays. I found this recipe on the internet and I can't wait to give it a try soon! --NOTE-- cooking time includes cooling time and chilling time.
Provided by Kim D.
Categories Dessert
Time 12h30m
Yield 3 dozen
Number Of Ingredients 11
Steps:
- Combine butter, sugar, corn syrup and spices in a saucepan.
- Over low-medium heat, stir ingredients constantly until ingredients look like they are about to boil.
- Remove from heat and transfer to a mixing bowl.
- Allow sugar mixture to cool to room temperature.
- Stirring occasionally might help speed up this process.
- Stir eggs into cooled sugar mixture.
- Sift flour and baking soda together and add to sugar mixture.
- Mix well.
- Roll dough into a ball.
- Cover and chill in the refrigerator for 8-12 hours or overnight.
- Split dough into 2 parts; Roll dough about 1/4-inch thick on a clean, floured surface.
- Cut into desired shapes.
- Bake in preheated oven at 350°F for about 10-15 minutes, or until firm to the touch.
- Cookies can be left plain, or decorated with pipped icing.
- NOTE: This makes a crisp cookie, if a softer cookie is desired you may substitute brown sugar for the granulated sugar.
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