If you can only make one cookie from my list this year, it should be this one. They are just that good. I know, they don’t look like anything all that special. You will take them from oven, put one together, take a bite and think – well, it’s okay but not that much to write home about. But you would be wrong. Because if you put them in bags or tins and set them aside for two or three days, the next time you open the container you will be bowled over by the intoxicating perfume of browned butter and strawberry jam. It is what I hope Heaven smells like.
Needless to say, you can’t buy this kind of happiness. You have to bake it yourself.
Finnish Teaspoon Cookies, Makes 40 (The Great Scandanavian Baking Book, Beatrice Ojakangas)
1 cup butter
3/4 cup sugar
3 teaspoons vanilla
2 cups unbleached all-purpose flour
1 teaspoon baking soda
1 egg yolk
Brown the butter in a saucepan over medium heat until it’s pale brown. Set it aside to cool.
Preheat the oven to 325. Add the brown butter to a mixing bowl. Beat in the sugar, egg yolk and vanilla.
Stir in the flour and baking soda. The dough at this point reminds me a little bit of wet sand – in a good way.
Take a piece of dough about the size of a very large marble and pack it into the bowl of a teaspoon.
Slide it out of the spoon and onto the cookie sheet. Bake the full sheet of cookies for about 10 minutes, or until the bottoms just start to brown. Move the cookies off the sheet to cool and finish baking.
To finnish (see what I did there?) the cookies, turn half of the cookies over and spread them with strawberry jam.
I used my freezer jam from this summer. I’ve also used a mixture of strawberry and raspberry jams. Top each one with a second cookie.
Store these in a tin or ziplock for a few days before you try them. Sprinkle lightly with powdered sugar before serving.
The cookies are a bit delicate, so when I freeze them I put them on plates in the freezer first. When they have hardened I transfer them to ziplock bags.