JOULUTORTTU (FINNISH CHRISTMAS STAR COOKIES)
Soft and flaky pasty surrounds a flavorful jam in Joulutorttu, festive Finnish Christmas Star Cookies. For best results, refrigerate this dough for 2-3 hours before shaping and baking the cookies.
Provided by Sarah | Curious Cuisiniere
Categories Dessert Recipes
Time 1h12m
Number Of Ingredients 6
Steps:
- In a large bowl beat together butter and ricotta cheese with an electric hand mixer. Add the flour, and mix until a soft dough comes together.
- Divide the dough in half. Shape each half into a ball and wrap each ball in plastic wrap. Refrigerate for 2-3 hours (up to overnight), until firm.
- Preheat your oven to 425F.
- Lightly flour your countertop and roll out one section of dough to a rectangle (roughly 12 x 9 inches) that is about an 1/8 inch thick.
- Cut the dough into 3-inch squares.
- In each square, make four cuts, one from each corner, each going 1/2 - 2/3 of the way to the center of the square.
- Spoon 1 teaspoon of jam in the center of each square.
- Fold every other corner of each square over the jam. Use the beaten egg wash to moisten the corners slightly and lightly press to seal the corners together over top of the jam.
- Transfer your pinwheel cookie to a parchment lined baking sheet, placing the cookies 1 inch apart.
- Repeat with the second half of the dough.
- Lightly brush the tops of the cookies with the beaten egg.
- Bake the cookies 10-12 minutes, until golden.
- Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes, before transferring them to a wire rack to cool completely.
- Once the cookies are cool, dust them lightly with powdered sugar.
- Store the cookies in an air-tight container on the counter for 3-4 days.
Nutrition Facts : Calories 110 calories, ServingSize 2 cookies
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 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.
FINNISH SPOON COOKIES (BROWN BUTTER COOKIES)
This is my favorite Christmas cookie recipe- so of course, I make it all year! Finnish shortbread with delicious jam in the middle- the best introduction to Finnish food ever! Finnish spoon cookies!
Provided by Christa
Categories Recipes From Everywhere
Time 1h30m
Number Of Ingredients 7
Steps:
- Melt butter in a small saucepan over medium heat until it starts to brown. You want to smell a bit of a nutty flavor, but you do not want this butter to burn! This will take about 15 minutes.
- Remove the butter from heat and put it in a separate bowl to cool. If you don't let it cool, when you add it to the dough it will cook your egg yolk and the cookies won't bind. Do not skip this step! I just put mine right into the stand mixer and put the mixing bowl into the fridge for a few minutes.
- In a separate bowl, whisk the flour and baking powder.
- Add the egg yolk, sugar, and vanilla into the browned butter and whisk. I do this in the stand mixer.
- Add the dry ingredients to the butter and egg mixture and mix until crumbly. This mixture should resemble wet sand- you need to be able to form it into the spoon cookies next. If it's too wet then add some flour a tablespoon at a time.
- Now you can heat your oven to about 325 Fahrenheit. You will need two baking sheets with parchment paper or reusable silicone liners - or you can spray them with vegetable oil.
- Using a large tablespoon/soup spoon, place the dough into the indented part and flatted it against your palm until you have a half-moon shape.
- Place the cookies onto the baking sheet. They won't expand so you can place them as close together as you need to.
- Bake for 11-16 minutes- until just brown. Cool on the baking sheet and then remove.
- To serve you can spread the flat side with jam or make a sandwich between two halves. For a sweeter taste, dust them with powdered sugar.
Nutrition Facts : Calories 32 calories, Carbohydrate 7 grams carbohydrates, Cholesterol 3 milligrams cholesterol, Fat 0 grams fat, Fiber 0 grams fiber, Protein 0 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 24 milligrams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
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.
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.
FINNISH PINWHEELS
When my sister was hosting an exchange student from Finland, she served these cookies I'd made to her guest. The young lady instantly recognized what they were. So I know they're still being made in our ancestors' country. -Ilona Barron, Ontonagon, Michigan
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield about 7 dozen.
Number Of Ingredients 16
Steps:
- In a saucepan, combine dried plums, dates, water and sugar. Cook over low heat, stirring constantly, until thickened. Remove from the heat and stir in butter. Cool. , Meanwhile, in a bowl, sift together flour, sugar, baking powder and salt. Cut in butter as for a pie crust. Blend in egg, cream and vanilla. Form into 2 balls. , Place 1 ball at a time on a floured surface and roll to 1/8-in. thickness. Cut into 2-in. squares. Place on ungreased baking sheets. With a sharp knife, make 1-in. diagonal slits in corners. Place 1/2 teaspoon filling in the center of each square. Bring every other corner up into center to form a pinwheel and press lightly. Bake at 325° until the points are light golden brown, about 12 minutes. Cool on wire racks. Dust with confectioners' sugar.
Nutrition Facts : Calories 64 calories, Fat 3g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 44mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
FINNISH CHRISTMAS COOKIES WITH ALMONDS
Cookies to give as gifts or to eat yourself.If you don't have a fluted pastry cutter you can use cookie cutters.
Provided by cookiedog
Categories Dessert
Time 30m
Yield 36 cookies
Number Of Ingredients 6
Steps:
- In a mixing bowl, cream butter and sugar until fluffy. Beat in flour.
- 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 2-in. x 1-in. strips.
- Place 1 inches apart on ungreased baking sheets.
- Bake at 350 degrees F for 10-12 minute or until lightly browned.
- Cool on wire racks.
Nutrition Facts : Calories 179.7, Fat 11.8, SaturatedFat 6.7, Cholesterol 32.3, Sodium 101, Carbohydrate 16.7, Fiber 0.7, Sugar 5.7, Protein 2.2
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