Spoon Cookies: Lusikkaleivat (Finland)

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These are a Christmas tradition for me. I love the flecks of brown butter; I think it makes it look sophisticated. : I also use different jams for variety, usually an apricot and raspberry. I think they look like little eggs because of the spoon shape. They take as while to make, but I think it is worth it. This is a reciepe that I have made about 6 times, which mean I think it is special.

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So good - all four children gobble them up; also, so easy. The key is to replace the jam with Nutella - YUM!!!!!!

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Love this recipe! I've made these cookies at christmas for the past four years. Everyone loves them and they always disappear quickly. This year i started using Nutella as a filling in addition to the jams. Yummy variation.

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Great recipe even for a novice baker like myself. Be careful not to burn the butter because it can go from brown to burnt fast. haha Probably will be more time consuming then their estimate though unless you have someone helping you. Soooooo tasty!!

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I've been making the same recipe minus the egg yolk for years. My sister calls them "slap me" cookies because she said they are so good they make you want to slap someone and the name stuck in our house.

A few things - I find it much easier to use a very small cookie scoop, roll them a bit then flatten them just a bit. Second and MOST IMPORTANT - these cookies really need to sit in an airtight container for at least two days. The texture totally changes and they practically melt in your mouth. They are very good fresh baked, but heavenly when you let them be for a few days.

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I had some trouble getting the butter to brown, but that didn't negatively affect the overall taste of these cookies. These were the first of 11 different types of cookies to run out at our Christmas party. I agree with some other reviewers that using lingonberry could add a more authentic flavor, but the raspberry works well.

Would recommend these, even for beginning bakers.

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These cookies are delicious the way they are. It is starting to be a holiday tradition to make these because of the requests to keep making them. A little labor intensive, but worth it when you receive all the compliments.

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These cookies were so good I started making them as part of my Christmas cookie package.

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I love this recipe. It really is authentic (as noted by my cousin who lives in Finland. The directions are easy to follow and I find that each year I make them, the process gets more streamlined. I do substitute the filling with Lingonberry preserves (they have a cranberry taste, but not as tart. I get the filling from an online site that specializes in Finnish goods in Marquette, MI, but this last batch was purchased from an online bread and pancake mix place in MN. I make at least three batches for the Christmas season and give them away as gifts for my family. They keep very well in the freezer, with waxed paper between the layers to prevent sticking. Kiitos ja Hauskaa Joulua!

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Delicious and easy! I make these every Christmas now and they're always a hit!