Time 30m Yield 4 dozen. Number Of Ingredients 7 Steps:
In a small bowl, cream butter and sugar until light and fluffy. Beat in extract. Gradually add 1-1/4 cups flour. Knead in remaining flour. Cover and chill for at least 2 hours. , On a lightly floured surface, roll out dough to 1/4 in. thickness. Cut with a 1-1/2 to 2-in. cookie cutter; place on ungreased baking sheets. Beat egg white until foamy; brush over cutouts. Sprinkle with sugar and almonds. , Bake at 350° for 7-8 minutes or until edges begin to brown. Cool on wire racks.
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.
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.
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.
More about “finnish butter cookies 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.
