These simple and delicate sandwiches are perfect to give as gifts around the holidays. Home made goodies have a warming effect on people, one of the reasons why I love to bake. Well, there’s that and I have allergies.
I used the following recipe to make about a dozen raspberry-filled lusikkaleivat and packaged them for a bake sale. Use any jam you like, and for you nut-eaters Nutella would probably rock as a filling.
- 1 cup soft salted butter
- 3/4 cup sugar
- 2 cups organic all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 egg yolks
- 1 tablespoon vanilla
- raspberry jam (If it’s too thin, reduce in a pan and cool completely. I use a whole fruit jam.)
Cream the butter and sugar. Whisk the dry ingredients together in a separate bowl. Add the yolk and vanilla to the butter and blend well. Add the flour mixture and mix just until blended together.
Note: Finns will brown the butter to bring out a nutty flavor. I’ve made these both ways and prefer room temperature butter. Using the browned butter will yield a crumbly dough that you spoon onto the pan. I like a flatter cookie because they are easier to eat, remember the thickness of the finished cookie will be twice as thick as one cookie!
Drop tablespoons of the dough on a parchment sheet covered pan, press them flat with your palm. Bake for about 10 minutes at 350ºF, or until the edges just start to brown. You should have enough to make a dozen sandwiched cookies.