Finnish Rauma Cookies Rauman Piparkakut Finland Recipes

Steps:

• Heat the butter, sugar, molasses, spices, pepper and orange zest over medium heat, constantly stirring until the sugar dissolves, about 4 to 5 minutes. Pour into a large bowl and cool until tepid, about 20 minutes.
• Add the egg, salt and baking soda and beat well to combine. Add half the flour and beat until barely combined. Add the remaining flour and beat until barely combined. The dough should be sticky but manageable; if it is too wet, add a little flour. Form into a large ball and wrap in plastic. Refrigerate for at least 8 hours.
• Heat oven to 350 degrees. Divide the dough in two. Place one half on a floured work surface, and sprinkle a little flour on top. With a floured rolling pin, roll dough to between 1/16- and 1/18-inch thick. Sprinkle flour on work surface as needed to prevent sticking.
• Cut into shapes with cookie cutters. Arrange about 1/2 inch apart on a greased cookie sheet. Beat egg white with 1/4 cup water and lightly brush on the cookies. Sprinkle with raw sugar. Bake 8 to 10 minutes, until cookies begin to darken around the edges. Let cool one minute before transferring to racks to cool. Gather leftover dough, roll it out again, and continue to cut out and bake the remaining dough.

Steps:

• Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment paper or silicone baking mats.
• Melt the butter in a small, heavy-bottomed saucepan over medium heat. Continue to cook, swirling the pan occasionally, until the butter browns lightly and smells slightly nutty, about 15 minutes. Transfer the butter to a medium bowl -- be sure to get all the tasty brown bits -- and cool slightly.
• Meanwhile, whisk the flour, baking powder and salt in another medium bowl.
• Whisk the egg yolk, sugar and vanilla into the cooled browned butter.
• Stir the dry ingredients into the butter mixture to make a uniform but crumbly dough that looks like wet sand.
• Scoop out dough with a small teaspoon (the kind you set the table with, not the ones you measure with). Rock spoon gently back and forth against the side of the bowl, packing the dough into the spoon, then scrape/slide the spoon against the inside of the bowl to make spoon-shaped cookies. Trim excess dough with your fingers and slide out onto the prepared pans, preserving their shape. (Try to make sure you form an even number of cookies, since these sandwich together.)
• Bake cookies until just browned, about 12 to 15 minutes. Cool almost completely on the baking sheets, and then transfer cookies to a rack to cool.
• When cool, spread 1/2 teaspoon jam on the flat side of a cookie, and then sandwich together with a second cookie. Repeat until all cookies have met their match. Lightly dust the cookies with the confectioners' sugar. Serve.
• Busy baker's tips: The dough can be prepared several hours ahead and stored at room temperature. Freeze baked cookie halves wrapped tightly in plastic wrap, followed by aluminum foil for up to 2 weeks. When ready to serve, defrost at room temperature and assemble as desired. Store sandwiches in an airtight container for up to 3 days. Do not store with crisp cookies, as moisture from the jam will soften the texture of other crisp cookies.
• Copyright (c) 2007 Television Food Network, G.P., All Rights Reserved

Steps:

• In a saucepan, combine the syrup, cinnamon, allspice, pepper, cloves, ginger, butter, and sugar, and bring it to a boil.
• Remove the mixture from the heat, transfer it into a bowl, and let cool.
• Stir in the egg, cream, soda, and flour; cover and place in the refrigerator and let chill overnight.
• When ready to make cookies, preheat oven to 375 degrees.
• Roll the dough out very thin, using about 1/2 cup of the dough at a time and cut it into your desired shapes.
• Lightly grease a cookie sheet and bake at 375 degrees for 12 to 15 minutes until the cookies are lightly brown, crisp but not too dark.
• Recipe makes about 8 dozen 2-inch cookies.

Steps:

• Beat eggs with the sugar until light. Stif in melted butter, sour cream and brandy.
• In another bowl, sift together the flour, cookie crumbs, soda, baking powder and spices.
• Stir the flour mixture into the egg mixture. Mix well. Dough will be very soft. Refrigerate overnight.
• Preheat oven to 350. Make 1-inch balls with your hands. Put them on a cookie sheet lined with parchment or lightly greased.
• Bake until nicely browned, about 15 minutes. Let cookies dry at room temperature a day before storing them in airtight tins.

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Gradually beat in flour and mix well. Cover and refrigerate for 1 hour. , Roll out onto a well-floured surface to 1/4-in. thickness. Brush lightly with egg. Sprinkle with almonds and sugar if desired. Using a fluted pastry cutter or knife, cut into 2x1-in. strips. Place 1 in. apart on ungreased baking sheets. , Bake at 350° for 10-12 minutes or until lightly browned. Cool on wire racks.