2 cups all-purpose flour
1 teaspoon baking powder
Pinch of salt
1 large egg yolk
3/4 cup sugar
1 tablespoon vanilla
1/4 to 1/3 cup jam, such as berry or plum
Confectioners' sugar, for dusting (optional)
Preheat oven to 325 degrees. 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. Stir occassionally to loosen brown bits on bottom of pan. Transfer the butter to a medium bowl and cool slightly. Meanwhile, whisk the flour, baking powder and salt together in a medium bowl. Whisk the egg yolk, sugar and vanilla into the cooled browned butter. Stir the dry ingredients into the butter mixture until the dough looks like wet sand.
Scoop out dough with a small teaspoon (the kind you set the table with, not the kind 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 ungreased cookie sheets, with the flat side of the cookie facing down. 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 with remaining cookies. If desired, dust cookies with confectioner's sugar.
Spoon Cookies, or Lusikkaleivat, are a traditional Finnish cookie. I've been wanting to try these for awhile now, and I'm so glad I did. I mixed the dough in my large Pyrex batter bowl, and the straight sides worked well for shaping the cookies. Don't be afraid of all the brown bits in the butter. They give these shortbread-like cookies a delicious, nutty taste. These are also good with Nutella in place of the jam.
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Adapted from foodnetwork.com.