Before baking set your eggs and butter out on the counter.
Ingredients for Finnish Cookie Dough:
14 tbsp (1 and 3/4 sticks) unsalted butter, softened at room temp
2 tbsp white sugar
2 cups all-purpose flour (I used bleached Gold Medal)
1 tsp baking soda
2 egg yolks
2 tbsp sour cream
Add all to a mixing bowl and blend, it will yield a nice soft dough. Optional ingredient that I added was almond extract, about 1 tbsp for a nice strong flavour.
Chill the dough in the fridge for about 30 minutes.
Ingredients for Finnish Cookie Meringues:
2 egg whites (at room temp)
3/4 cup white sugar
When just about ready prepare a clean bowl with clean beaters and begin to whisk/whip the egg whites and sugar together, it should take about 7 minutes.
If your eggs are colder it may take longer, closer to 11 minutes.
You will also need:
Powdered Sugar to dust the finished product, optional
Parchment paper for rolling, wrapping and baking (use 1 sheet for the whole process!)
Preheat the oven and have it ready to go at 350.
To assemble roll out a large sheet of parchment and roll the dough out 6" X 12" or half the parchement from the top as you see in the picture.
Work fast so the dough does not get warm, now spread the meringue over the dough and begin rolling (from the bottom upwards away from you)
Use a sharp knife and with small sawing motions you can cut a nice 1/2 " slice and lay it on a tray. I actually find it's easier to slice if it's cold so I set it back in the fridge for about 10 minutes and in between batches while I bake off a sheet.
Bake them for 12-15 minutes (mine were done around the 12 minute mark) then cool on the parchment (you can slide the parchment off the pan if it's too hot when it comes out of the oven and you're worried about scorching the bottoms.
When fully cooled a few hours later or the next day dust with powder sugar and remove from the parchment.
Serve and Enjoy!
For the complete cookie list this year check out the list for 2012 here
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