Spoon Cookies: Lusikkaleivat (Finland)

Ingredients

1 cup (2 sticks) unsalted butter

2 cups all-purpose flour

3/4 teaspoon baking powder

Pinch fine salt

1 large egg yolk

3/4 cup sugar

1 tablespoon pure vanilla extract

1/4 to 1/3 cup jam, such as a berry, plum or cloudberry

Confectioners' sugar, for dusting

Instructions 

• Preheat the kitchen appliance to 325 degrees F. Line two baking sheets with parchment paper or siloxane baking mats.

• Melt the butter during a little, heavy-bottomed pan over medium heat. still cook, whirling the pan sometimes, till the butter browns gently and smells slightly nutty, regarding quarter-hour. Transfer the butter to a medium bowl -- make certain to induce all the tasty brown bits -- and funky slightly.

• Meanwhile, whisk the flour, leavening and salt in another medium bowl.

• Whisk the fixings, sugar and vanilla into the cooled tanned butter.

• Stir the dry ingredients into the howeverter mixture to create an identical but breakable dough that appears like wet sand.

• Scoop out dough with alittle teaspoon (the kind you set the table with, not those you live with). Rock spoon gently back and forth against the aspect of the bowl, packing the dough into the spoon, then scrape/slide the spoon against the within of the bowl to create spoon-shaped cookies. Trim excess dough together with your fingers and slide out onto the ready pans, conserving their form. (Try kind|to create} certain you form a fair range of cookies, since these sandwich along.)

• Bake cookies till simply tanned, regarding twelve to fifteen minutes. Cool virtually fully on the baking sheets, so transfer cookies to a rack to chill.

• When cool, unfold 1/2 teaspoon jam on the flat aspect of a cookie, so sandwich along with a second cookie. Repeat till all cookies have met their match. gently dirt the cookies with the confectioners' sugar. Serve.

• Busy baker's tips: The dough are often ready many hours ahead and hold on at temperature. Freeze baked cookie halves wrapped tightly in wrap, followed by tin foil for up to two weeks. once able to serve, thaw at temperature and assemble as desired. Store sandwiches in associate airtight instrumentation for up to three days. don't store with crisp cookies, as wet from the jam can soften the feel of different crisp cookies.