Spoon Cookies: Lusikkaleivat (Finland)

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After reading all the reviews, I decided to give these cookies a try. They were well worth it. First, after some research,I used baking powder.
I followed one reviewer's recommendation to use a mini-madeleine pan, which worked well, but the madeleines were way too thick. So I picked up a bit of dough with a teaspoon, packed it into the bowl with my fingers, making sure the top was flat(important later on when putting cookies together. The cookies slid out of the spoon with no problem. I did not adjust the recipe in any way and let the dough rest for 2 hours at room temp.

The cooking time is very long and they don't get colorful: a very pale, only slightly pale golden when done.

Where I did adjust the recipe: in the amount of raspberry preserves used to sandwich the cookies. The cookies, even when done in a teaspoon, are thick, so to taste the raspberry at all you need to put a lot on. I used a small pastry brush to drop maybe 1/4 - 1//2 tsp. of seedless raspberry preserves onto one cookie. Then I brushed the other cookie with a thin layer of preserves. Then I let them set for a while, maybe 20-30 mins. while I finished up the remaining cookies. (Our kitchen is very cool, about 60 degrees. It will take longer for the preserves to set if your kitchen is warm. Because I let the preserves set, putting the cookies together was not too bad. A few slid becuase the "flat" part had a bit of a dome. Also, I had to prop come up against the sides of my jelly roll pan and against each other. I had to adjust some too as they continued to set. Then I powdered them with confectioners' sugar. Lovely. I tasted one right away. Yummy. But they were even better after a couple of days. Everyone I gave them to raved about them They were worth the effort, and I highly recommend this recipe.

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Went back and re-read; they corrected it; it's baking powder.

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but I found that I could not leave the dough on the counter at room temp like the recipe says. I tried it and the dough got too dry. It would just crumble when I tried to scoop it and remove it from the spoon. I added more browned butter slowly until it was scoop-able and it turned out fine. So delicious!

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This recipe is not only extremely easy but also very delicious. I used raspberry flavored jam and also used nutella hazelnut spread and that was yummo! I would definitely encourage cookie lovers to try this recipe!

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These cookies were easy, though time consuming but worth the effort. Very pretty and taste great.

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I made these cookies for a cookie exchange and they were a hit. They are not difficult at all and they taste great. I made some with raspberry jam and then made some with hazelnut chocolate spread and sprinkled them with a powdered sugar/cocoa mixture. They were excellent. My first batch came out a little over done, but even they tasted good by themselves without the jam.

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These cookies are great!! Decided to dive in and make a double batch the first time around (brown a pound of butter!!!!!, but, no worry, they turned out super. I couldn't master the described technique, so I just pressed the dough in a spoon by hand. By the time the first row was on the cookie sheet, it went faster. Since I'm serving cookies over the next couple of weeks, wasn't sure about using jam for glue (won't they get soggy???. So, I used semi-sweet chocolate instead. They taste great - nutty taste from the browned butter is superb and goes well with chocolate. And, yes, they are a little more work, but come on - Christmas time deserves something special, or else we'd just make drop cookies or worse, bake cookies from those dough logs from the grocery store (blech. Recipe is a definite keeper and will make again.

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This cookie is wonderful! The cookie is very much like shortbread, but tastier due to the brown butter. I'm not a patient baker, so I just used my half dome measuring teaspoon, filled and leveled it, gently pushed the dough out, and flattened it with my fingers after placing on the baking sheet. Made all of them very quickly. They might not be as pretty as the spoon shaped, but are just the right bite-sized treat!

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I was looking for a recipe to use for a cookie exchange when I came across this one & had to try it. I'm 1st generation American on my mother's side and have always been impressed by the delicious treats in Finland (usually served with coffee as a 5th meal!. I found this recipe easy to make. I agree the spooning took some time, though I got faster at it as I went along. I doubled the recipe using 1 whole egg instead of 2 egg yolks & I used the baking powder and they were wonderful. I used red currant preserves to keep them as authentic as possible. They tasted fabulous and the red currant was really pretty for the holidays.Definitely a keeper!

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I thought these cookies tasted good but I'm not sure they are so good that I would take the time to make them again. Browning the butter and then dealing with spooning and packing them individually was a little anoying after a while. I used baking powder and raspberry jam.