These simple, jam filled, Finnish brown butter spoon cookies taste like Christmas to most Finns. When they are formed in the hull of a teaspoon, they are known as spoon cookies, lusikkaleivät. I use rosemary brown butter and lingonberry preserves, but plain brown butter and strawberry jam from the previous summer are more traditional. Pair them with other nordic sweets from our Nordic Winter Tea Party.
Makes 24 sandwich cookies
Time: 1 hour
You will need:
1 cup unsalted butter
1 thick rosemary sprig
1 cup sugar
3 teaspoons vanilla
2 cups sifted white flour
1 teaspoon soda
1/8 teaspoon salt
Preheat oven to 325 degree.
Brown the butter with rosemary and strain into a mixing bowl.
Add the sugar and vanilla and stir well.
Sift in the flour, soda and salt, slowly.
You will have a crumbly mixture.
In a deep- welled teaspoon, press a teaspoon of dough at a time. Slip the dough out of the spoon and onto a wax or parchment paper- lined baking pan.
Bake for 8-10 minutes, until slightly browned.
Once cool, spread some jam on the flat side of one cookie and press the flat side of another cookie onto it, making an oval-shaped cookie.
If you store these cookies in an air tight bag at room temperature for a few days before serving, the flavor and texture improve.