Butterhorn Cookies
How To Make Butterhorn Cookies Recipe: Butterhorns are flaky, crispy, delicate and delicious! Filled with the wonderful flavors of cinnamon, brown sugar and walnuts, these beauties will become the pride of your baking. Easy to make and assemble, butterhorns are a delicious & beautiful holiday cookie for every party or get-together. You can't just eat one of this butterhorn cookie recipe.
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Joulutorttu – Finnish Christmas Prune Jam Tarts
Joulutorttu – Finnish Christmas Prune Jam Tarts
♥ Ingredients ♥
Pastry Ingredient:
15 oz/425 g unsalted butter; cubed, at room temperature
15 oz/425 g light ricotta (cream cheese or cottage cheese)
3 1/3 cup of plain flour
(or buy puff pastry from the store)
Filling Ingredients:
1 lb pitted prunes
4 tbs or half a cup of sugar
1-2 cups water – or just enough to cover the prunes in a medium sized saucepan
Bake at 400F for approx. 8-10 min or till a little golden.
Serve with either coffee, tea, or milk. Enjoy!
For recipe and instruction see our blog
Which is your favorite Christmas Cookie? Let me know in the comments!
soxo,
Karen Grete and Heidi
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These recipes are perfect for family dinners and the holiday season. Please let us know what you think! Glædelig Jul and Merry Christmas♥ !
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We are Karen Grete & Heidi (mother/daughter team). We are excited about Scandinavian - Nordic art, travel and of course FOOD! We have over 200 Nordic recipes.
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We have a treasure of traditional and modern Scandinavian dishes. Our MUST-TRY recipes are delicious, simple, and many times easy-to-find ingredients. The dishes are perfect if you're a beginner or just a person who wants to eat well. A gastronomic experience for all! Let's get cooking Nordic foods!
Skål!
xoxo
Karen Grete and Heidi
Finnish Christmas Cookies! “Joulutorttu”
Ricotta and butter dough with cranberry and port wine jam, and egg wash.
Christmas Recipe: Joulutorttu (Finnish Christmas Star Cookies)
Makes 24 servings
Ingredients
*Note that the dough must chill for at least 3 hours before using, preferably chill overnight.
For the Pastry
1 C (227 grams) unsalted butter, cold, cubed
1 C (225 grams) ricotta cheese
3 C (375 grams) unbleached all-purpose flour
1⁄4 C (60 grams) whole milk
1 tsp (3 grams) kosher salt To Make the Cookies
1⁄2 C prune jam (recipe below) or other thick jam
1 egg, lightly beaten
Powdered sugar (for dusting the finished cookies)
Instructions
For the Dough
In the work bowl of a food processor, place flour, cold cubed butter, and salt; pulse until mixture is crumbly. Add ricotta cheese and milk, and pulse until dough comes together. Divide dough into 3 equal portions. Shape each portion into a disk, and wrap in plastic wrap. Refrigerate overnight or at least 3 hours to chill.
To Shape And Bake
Preheat oven to 400F (approx. 200C). Line 3 rimmed sheet pans with parchment paper.
Working with one disk of dough at a time, roll dough to 1/8 inch thickness on a lightly floured surface. Using a 3-inch square cutter, cut dough, and place on prepared pans. On each square, make 4 (1-inch) cuts at the corners diagonally toward the center (1/2 – 2/3 of the way to the center of the square). Place 1 tsp (7 grams) of prune jam in center of each cookie. Fold over every other tip over toward center, forming a pinwheel. Dab ends of tips with water to help adhere and prevent separation during baking. Lightly beat egg with a pinch of salt. Using a pastry brush, lightly brush tops of cookies with egg wash.
Bake until edges are just barely golden brown, 11 to 12 minutes. Let cool completely on pans for 5 minutes before transferring to a wire rack to cool completely. Once the cookies cool, dust with confectioner’s sugar, if desired.
Store the cookies in an air-tight container on the counter for 3-4 days.
Prune Jam
Let the jam cool completely before using. Yield: 1 1/2 C of jam
Ingredients
1 C roughly chopped prunes
1⁄2 C sugar
Water (to cover)
Instructions
Place the prunes and sugar in a small saucepan. Add water to cover the prunes and bring the mixture to a simmer over medium heat.
Simmer, uncovered, until the prunes are very soft and mixture is jammy, 20-30 min. (Add water as necessary during the simmering so the mixture doesn’t become too dry.)
Remove the pan from the heat and let the jam cool before using.
NOTE: These cookies can be shaped a variety of fun ways in addition to the pinwheel, including angel shapes and many more. Just search online, Joulutorttu shapes.
You can also use a variety of jams for the filling. Prune jam is traditional Finnish.
*This recipe is a combination of recipes from Curious Cuisiniere, Martha Stewart, and Bakefromscratch.com.
Cardamom Cookies
These cardamom shortbread cookies are supremely tender and flavorful. With this recipe, you’ll get a soft, buttery shortbread cookie infused with the rich aroma of ground cardamom.
RECIPE WITH PRINTABLE INSTRUCTIONS ►
???? INGREDIENTS
½ cup (113 g) unsalted butter, softened
½ cup (102 g) vegetable shortening, softened
½ cup (60 g) confectioners’ sugar, sifted
1 tablespoon pure vanilla extract
1 ½ teaspoons ground cardamom
¼ teaspoon salt
2 ½ cups (325 g) all-purpose flour
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[FINNISH THE COOKIE] BACK AGAIN
I'M BACK! My new cats have been keeping me busy as has school, time just goes by too fast. I'm super rusty, but I hope to jump back on the videos and show some sweets and goodies! Have you had these before? Please do share any kind of Finnish sweets experiences! :) Feedback is always appreciated so don't hesitate to tell me. :3
How to Make Finnish Rye Cookies for Christmas ???? Ruiskakut
Finnish Rye Cookies for Christmas are so easy to make and tasty to eat too. I decided it would be fun to make these cookies using my brand new Swedish deep notched wooden rolling pin. This special rolling pin helps create the pattern on Crispbread and this is perfect for out Finnish cookies called Ruiskakut. Adorable to hang on a Christmas tree too. ????
Ingredients:
3/4 cup of rye flour
3/4 cup white flour
1/2 cup of sugar
1/2 cup soften butter
1/4 cup of milk
1 teaspoon of vanilla
Instructions:
1. Cream the butter and sugar until light and fluffy.
2. Mix in milk, vanilla extract, flour in the large bowl.
3. Mix in rye flour until the dough is smooth.
4. Wrap bowl with plastic wrap.
5. Chill in the fridge for an hour.
6. Preheat the oven to 450 F
7. Roll out the dough to 1/4 inch thickness using the Swedish deep notched wooden rolling pin.
8. Cut dough with a circle cookie cutter.
9.. Transfer to a prepared baking sheet.
10. Sprinkle each biscuit lightly with caster sugar.
11. Bake cookies at 350°F (175°C) for 10 minutes.
12. Cool on a wire tray.
Enjoy the rye cookies with coffee or milk. ⛄️????????
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❄️ Our Scandinavian Today Cooking Show includes Nordic recipes including Danish, Norwegian, Swedish, Icelandic and Finnish. You might be interested in other Nordic cooking videos including
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How to make Danish Kringle - A Delicious Danish Pastry
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Finnish Spoon Cookies - Lusikkaleivat
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❄️To get complete recipe with instructions and measurements, check out our blog
We ❤️ you ALL for watching!
Skål!
xoxo
Karen Grete and Heidi
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