Spoon Cookies Lusikkaleivat Finland
Experience a taste of Finnish tradition with Lusikkaleivät, or Spoon Cookies, a delicate and buttery treat perfect for any occasion. These melt-in-your-mouth sandwich cookies are crafted with rich browned butter, giving them a nutty depth of flavor, and are filled with a tangy touch of raspberry or lingonberry jam. The unique spoon-shaped design adds a charming, rustic aesthetic while paying homage to Finnish baking heritage. Lightly dusted with powdered sugar for a festive finish, these cookies are both visually delightful and irresistibly tasty. Quick to prepare in under an hour, Lusikkaleivät are the perfect accompaniment to a warm cup of coffee or tea, making them an excellent choice for holiday gatherings, afternoon snacks, or gifting. Bring a bit of Finland to your table with these timeless sweet bites!
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Recipe Information
Ingredients
- 200 grams Unsalted butter
- 100 grams Granulated sugar
- 300 grams All-purpose flour
- 1 teaspoon Baking soda
- 1 teaspoon Vanilla extract
- 150 grams Raspberry or lingonberry jam
- 50 grams Powdered sugar (optional, for dusting)
Instructions
Preheat your oven to 175°C (350°F) and line two baking sheets with parchment paper.
In a medium saucepan, heat the butter over medium heat until it melts completely and begins to brown slightly, releasing a nutty aroma. This is browned butter and adds a rich flavor to the cookies.
Remove the saucepan from heat and let the browned butter cool for 10 minutes.
In a large mixing bowl, combine the cooled butter with granulated sugar. Stir until the mixture is smooth and creamy.
Add the vanilla extract and mix well.
In a separate bowl, whisk together the all-purpose flour and baking soda. Gradually add the dry ingredients to the butter mixture, stirring gently until a soft dough forms.
Take a teaspoon or tablespoon (depending on your desired cookie size) and press the dough into the bowl of the spoon, leveling it off. Gently tap or coax the dough out of the spoon onto the parchment-lined baking sheets. Repeat until all the dough is used, leaving about 1 inch (2.5 cm) of space between each cookie.
Bake in the preheated oven for 12-15 minutes, or until the edges of the cookies are lightly golden. Be careful not to overbake; these cookies should remain pale and delicate.
Remove the baking sheets from the oven and let the cookies cool completely on a wire rack.
Once cooled, spread a small amount of raspberry or lingonberry jam onto the flat side of one cookie and sandwich it with another cookie, flat sides together. Repeat with the remaining cookies.
Optional: Lightly dust the finished spoon cookies with powdered sugar for a festive touch.
Serve and enjoy with coffee, tea, or on their own. Store in an airtight container at room temperature for up to one week.
Nutrition Facts
Calories |
3558 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 165.3 g | 212% | |
| Saturated Fat | 103.2 g | 516% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 437 mg | 146% | |
| Sodium | 1317 mg | 57% | |
| Total Carbohydrate | 485.7 g | 177% | |
| Dietary Fiber | 12.2 g | 44% | |
| Total Sugars | 226.5 g | ||
| Protein | 33.9 g | 68% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 117 mg | 9% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 460 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
