Monday, February 21, 2011
Scandinavian Classic Baking is Here!
It's official. Scandinavian Classic Baking (Pelican Books) is now available. Photos of every recipe and scenic shots of Scandinavia appear on every page. The recipes are a mix of easy and complex. Although I realize few cooks are going to try making Danish Pastries,I didn't want to exclude the recipe. I was pleased with my results and encourage serious bakers to try.
There's a great assortment of breads that are popular at "fika" or social gatherings centered on coffee. Also a variety of classic cookies. The Finnish Teaspoon Cookies (recipe follows) are easily shaped in the bowl of a teaspoon.
Finnish Browned Butter Teaspoon Cookies
Buttery and tangy, these cookies always popular on buffets or cookie trays during the holidays. Experiment on the easiest way to press out the cookies using the bowl of a teaspoon and forming the delicate oval shape. The dough is easy to shape because it’s slightly dry.
Makes 24 sandwich cookies
1 cup butter
2 cups all-purpose flour
1/2 teaspoon baking soda
3/4 cup sugar
1 tablespoon vanilla
1/3 cup raspberry or strawberry jam
Brown the butter by melting in a medium saucepan over medium heat. Stir occasionally. When butter begins to foam up, stir constantly until it turns a deep golden brown. You must watch this carefully because at this point the color changes quickly. It takes about 7 minutes to brown the butter. Cool to room temperature, about 1 hour.
Heat the oven to 325 degrees F.
Mix the flour and baking soda together.
Combine the cooled butter, sugar and vanilla in a medium bowl and stir until evenly mixed. Add the flour and mix to form a dough.
Shape cookies by placing about 1 teaspoon dough into the bowl of a teaspoon and pressing against the side of the bowl, leveling the top. Press out cookie, flat side down, onto an ungreased baking sheet.
Bake 10 to 13 minutes or until lightly browned and set. Let cool on baking sheet 2 minutes and remove to a wire cooling rack. When cookies are cool, spread a scant 1/2 teaspoon jam on the flat side of one cookie. Make a sandwich by pressing the flat side of a second cookie to the jam. Sprinkle sandwiches with confectioners’ sugar.
Posted by Pat Sinclair