Finnish Butter Cookies
When it comes to baking for the holidays, you can’t get away from butter cookies and we’ve all had a delicious butter cookie or two.
These Finnish butter cookies remind me of the Danish cookies we’ve grown up with that come in that blue tin container that bring us all the warm and fuzzy feelings of holidays.
While I was waiting online at Wegman’s I was looking through the magazine aisle and saw the Taste of Home Holiday Edition. I always wanted to make a homemade edition of the Danish butter cookies and saw they had one very similar called Finnish cookies. When I saw the amount of butter needed for the recipe, I was immediately transfixed.
On the plus side, these were easy to make and came out delicious after one try, so there weren't any revising ingredients here at all.
Ingredients:
2 cups of butter, softened
1 cup of sugar
4 cups of all purpose flour or gluten free flour (King Arthur Measure to Measure)
1 large egg, lightly beaten
2/3 cup finely chopped almonds
Optional: Colored Sugar
How to:
In a large bowl, cream butterand sugar until light and fluffy. Gradually beat in flour and mix well. Cover and refrigerate for 1 hour.
Roll out the dough onto a well-floured surface to 1/4 inch thickness. Brush lightly with the egg. Sprinkle with almonds and, if desired, sugar. Using a fluted pastry cutter or knife, cut into 2 x 1 inch strips. Place 1 inch apart on ungreased baking sheets or add parchment paper.
Bake at 350 degrees for 10-12 minutes or until lightly browned. Cool on wire racks.
Sparkling Sugar makes a difference with this recipe, I don’t know about you but those were always the first to go in the blue Danish cookie tin for me. And I was pretty greedy about it too.
To make it a little more festive, I had red and green sparkling sugar to add, the only thing I would change is that I would add more.
I followed the recipe in the magazine and added chopped almonds to mine as well and you can really add any type of chopped nuts.
These were delicious on the first run and the only thing I would change is roll out the dough thinner than 1/4inch since they raised considerably.
A great addition to assembling a really impressive cookie charcuterie and these will be one of the first to go. Yummmm!
Comment below and let me know how your Finnish butter cookies turned out!