Butter Cookie Dough Pikkuleipienperustaikina Finland Recipe – a delicious recipe with butter, sugar, egg, flour, vanilla, salt. Easy to follow and perfect for any occasion.
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In a medium bowl, or possibly food processor fitted with the metal blade, mix butter, sugar, egg, flour, vanilla and salt till a smooth, pliable cookie dough forms.
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If mix seems dry, work in I to 2 tsp.
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water.
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Gather dough into a ball; knead slightly.
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Wrap in plastic wrap; chill 30 min or possibly till ready to use.
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Dough can be stored in refrigerator up to 1 week.
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Use dough in following recipes.
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Spritz - Sprits - Sweden
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Butter-Cookie Dough, above Colored sugar
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Preheat oven to 350F (175C).
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Don't chill cookie dough.
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Fill a cookie press with dough as manufacturer directs.
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Select plate and fit onto press.
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Press dough onto an ungreased baking sheet.
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Sprinkle with colored sugar.
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Bake 10 to 12 min or possibly only till cookies are hard and lightly browned around edges.
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Don't overbake.
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Cold on a rack.
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Makesabout 100 cookies.
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Butter-Cookie Shells - Sandbakelser- Sweden
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Butter-Cookie Dough1/2 tsp.
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almond extract
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Preheat oven to 375F (190C).
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When preparing Butter-Cookie Dough, add in 1/2 tsp.
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almond extract with vanilla.
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Chill dough 30 min.
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Divide into fourths.
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On a lightly floured surface, roll 1 piece of dough to a rectangle, 1/8 inch thick.
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Arrange 12 sandbakelser tins, page 8, close together.
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Carefully lift dough and place over tins, letting dough drape into tins.
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Roll a rolling pin across tops of tins to cut dough.
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Dip your fingers in flour, then press dough proportionately into tins.
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Bake 12 to 15 min or possibly till cookie shells are lightly browned.
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Cold on a rack.
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Serve open-side down.
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Makes 48 (2-inch) shells or possibly 60 to 72 (1-1/2-inch)
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shells.
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Variation
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Spicy Sandbakelser: Add in 1/4 tsp.
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grnd cardamom 10 Butter-Cookie Dough.
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Finnish Nut Logs - PahkindIeivat- Finland
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Butter-Cookie Dough1 egg1/4 c. finely minced almonds2 Tbsp.
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sugar
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Preheat oven to 350F (175C).
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Lightly grease a large baking sheet; set aside.
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Divide cookie dough into fourths.
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Rolling each between your hands and a lightly floured surface, shape into ropes, 1/2 inch thick.
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Cut crosswise in 2-inch slices.
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In a small shallow dish, beat egg till well blended and smooth.
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In another small bowl, combine almonds and sugar.
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Roll cookie slices or possibly logs first in beaten egg, then in sugar mix.
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Place 2 inches apart on prepared baking sheet.
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Bake 12 to 15 min or possibly till lightly browned.
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Cold on a rack.
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Raspberry Ribbons - Hindbaerkager- Denmark
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Butter-Cookie Dough, 1/2 c. powderedsugar1/2 c. raspberry jam or possibly jelly 2 Tbsp.
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lowfat milk
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Preheat oven to 37SF (190C).
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Divide cookie dough into fourths.
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Rolling each between your hands and a lightly floured surface, shape into ropes, about 1/2 inch thick.
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Place ropes on an ungreased baking sheet about 2 inches apart.
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With side of your little finger, press a long groove down length of each strand.
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Bake 10 min.
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Spoon jam or possibly jelly into groove.
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Bake 5 - 10 min longer or possibly till edges are lightly browned.
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In a small bowl, beat powdered sugar and lowfat milk to make a glaze.
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Brush or possibly drizzle glaze over warm cookies.
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Cut logs diagonally into 1-inch slices.
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Almond Cookies - Mandelkaker- Norway
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Butter-Cookie Dough1 tsp.
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almond extract36 pcs slivered almonds18 candied cherries, halved1/2 c. powdered sugar2 Tbsp.
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whipping cream or possibly evaporated lowfat milk
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Preheat oven to 350F (175C).
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When preparing Butter-Cookie Dough, add in 1 tsp.
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almond extract with vanilla.
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Shape dough into 1-inch balls.
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Arrange on an ungreased baking sheet, inch apart.
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Press a piece of almond or possibly a halved cherry into center of each cookie.
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Bake 12 to 15 min, only till cookies are hard and begin to brown around edges.
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Cold on a rack.
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In a small bowl, blend powdered sugar and cream or possibly evaporated lowfat milk to make a thin icing.
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Drizzle icing over nut or possibly fruit on each cookie.
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 c. butter, room temperature, 1/2 c. sugar, 1 x egg, slightly beaten, 2 1/2 c. all-purpose flour, and more.
Yes, Butter Cookie Dough Pikkuleipienperustaikina Finland Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.