This shortbread cookie (Fin. Lusikkaleivat) is different from most types of Scandinavian Christmas cookies special nutty flavor that gives it a fried brown oil. Fry butter, knead on its basis crumbly dough and make a cookie out of it with a spoon, so that it was convex. It is the use of a spoon (fin. lusikallinen) gives the liver a name, and a method of frying butter gives color. Glue two cookies together with jam and sprinkle with sugar powdery. It looks elegant, elegant and festive, and tastes just amazing and melts in your mouth. Share with friends: 
Time: 1 hour. 25 minutes Difficulty: easy. Number: 16 B sandwich cookies. recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 220 gr butter
- 2 tbsp. premium flour
- 3/4 tsp baking powder
- A pinch of fine salt
- 1 large egg yolk
- 3/4 Art. Sahara
- 1 tbsp. l vanilla extract
- 1/4 Art. strawberry-plum jam, or from cloudberries
- Powdered sugar
Recipes with similar ingredients: premium flour, brown butter, eggs
Recipe preparation:
- Preheat the oven to 160 ° C. Cover 2 parchment baking sheets paper or silicone rugs.
- In a small saucepan with a thick bottom over moderate heat, melt butter. Fry it by turning the pan periodically, until the butter turns brown and a slight nutty flavor about 15 minutes. Pour the butter into a medium-sized bowl, don’t forget to scrape off all the delicious toasted slices, and lightly cool.
- Meanwhile, in another medium-sized bowl, mix with a whisk. flour, baking powder and salt.
- In the cooled brown oil, whisk the yolk, sugar and vanilla. Mix dry ingredients in a mixture of butter and knead a homogeneous but crumbling dough that looks like wet sand.
- Collect the dough with a teaspoon (not measured, but serving). Gently move the spoon back and forth, resting against the wall of the bowl and compacting the dough in a spoon, and form cookies in the shape of a spoon. Remove the excess dough from the spoon with your fingers and lay the dough on a baking sheet, keeping its shape. Make sure you have even the amount of cookies, since it will then be more convenient to make from it sandwiches.
Culinary advice
The dough can be prepared in advance for several hours and stored at room temperature.
- Bake cookies until browned, about 12-15 minutes. Cool almost completely on baking sheets, then shift cookies on a wire rack and cool completely.
- Spread 0.5 tsp. jam on the flat side of the cooled cookie and cover with other cookies on top. Glue everything in the same way. the remaining halves. Lightly sprinkle cookies with powdered sugar and serve. Store your sandwich cookies in an airtight container in within 3 days.
Note
Ready cookies can be frozen before assembly for up to 2 weeks, wrapping it tightly in plastic film and then in foil. Before serving, thaw at room temperature and glue jam.
